The Recipe: Not Your Regular Sweet Potato Casserole
Trust me, you’ll be eating this all winter long…
Recipe writing on my doctor-approved “half-day”. CREDIT: Noor
I had a horrible experience in the ER a few days ago, and frankly, I’m still trying to come to terms with what happened. While living in Italy, I have of course found myself in situations that needed medical attention, so I’m familiar with the medical institutions and what the country has to offer — however, this particular experience was the worst.*
The ER doctor had a lot of recommendations such as staying home as much as possible and if I had to work, doing “half-days”, and of course, absolutely no international travel until all my testing was done and a clear recovery plan had been set by a specialist. Today, knowing that I had a writing deadline and had no interest in sitting in bed, I took the “half-day” offer and came to the office.
This recipe is kind of inspired by Thanksgiving, and of course my recent experience in the hospital. While getting into a taxi in the wee hours of what was then Tuesday morning, all I could think about was the leftover sweet potato casserole that was waiting for me, neatly packed in my fridge.
The night before, I’d hosted a Sunday Dinner for a few friends – mostly writers – and had served my savory version of this dish, to much delight. It was a hit and I’m quite happy to give you the recipe. I originally had it on my Thanksgiving menu, but due to a lack of time (and strength), I was unable to make it. Alas, my Sunday Dinner guests got to enjoy the fruits of my labor!
This dish is just savory and perfect for when you don’t feel so well, or can’t be bothered with regular mashed potatoes. I hate the classic Thanksgiving Sweet Potato Casserole because it often requires MARSHMALLOWS (Why America? Why are we embarrassing ourselves like this? Just. Why?) and so I wanted to create something a bit on the salty side that I could pair with the main dish. I served this casserole alongside a Creamy Balsamic-Mushroom Chicken from Half-Baked Harvest, a fresh garden salad, and a Spinach & Feta Quiche that I made up on the spot.
Food truly is the answer to all our problems. Well, at least for me.
This is dramatic to say, but if I’m going die, I’m going die cooking my little heart out. There is absolutely nothing more nourishing to the soul than a beautiful and delicious plate of food made in your very own kitchen. If you get to share it with others, you are the real lucky one.
A lot has happened since my last newsletter, and frankly, I’d like to apologize for letting so much time pass between our rendezvous. I adore you all and enjoy this community that we’re growing here, so please do hold a little grace for me as I get myself together health-wise.
Enjoy the recipe, as always do ping me or leave comments if you have questions, and most importantly, tailor the recipe to your liking.
Happy guests at Sunday Dinner. CREDIT: Joan Erakit
Ingredients
4 pounds of sweet potatoes, halved
1/2 cup of heavy cream
1 large egg
1 stick of butter
1/2 cup of green onions, chopped
1/2 of a regular white onion, chopped
1 teaspoon of dried oregano
1 teaspoon of salt
1 teaspoon of black pepper
1/2 cup of chopped parsley (or my favorite, coriander)
1 cup of toasted Panko breadcrumbs
Instructions
Step 1: Place the halved sweet potatoes in a foil-lined baking sheet, flat side down, and prick each with a fork a couple of times. Pour a little bit of water on the sheet to prevent burning. Bake potatoes in a preheated oven at 370 degrees for 50 minutes, or until potatoes are softened.
Step 2: On medium heat, add half the stick of butter to a stovetop pan and sautee the green onions, white onions, parsley (or coriander) with a pinch of salt until softened about 5-6 minutes, and set aside.
Step 3: When the potatoes are done, take them out of the oven and scoop the softened flesh into a large mixing bowl. Do not add the skins. Add the salt, pepper, oregano and mix well.
Step 4: In a separate bowl, mix the heavy cream and large egg until smooth.
Step 5: Bring the butter and onion mixture, heavy cream/egg, and potatoes together, mixing gently, but well. In a new baking dish lined with parchment paper, pour in the potato mixture, gently creating dips and mounds all over with the spoon. Sprinkle toasted panko breadcrumbs all over, and some parsley or coriander leaves. Bake for 25-30 minutes at 300 degrees, or until the top is golden brown.
When it’s done, let it cool for a few minutes before serving. This dish is a perfect pair for a creamy chicken or a rich short-rib — both recipes to come, just for you.
*Will be sharing in an upcoming newsletter for paid subscribers