What to Cook this Weekend: Maple Scalloped Sweet Potatoes with Sage
I love sweet potatoes! The kind of love that could make me burst into song when I think about the possibility of these burnt orange beauties crossing my plate. Ok, ok, that's a bit much. But I do love sweet potatoes. I especially love them in this recipe developed by Seattle Times's culinary cover girl Kathy Casey. In fact last time I made this, it became my main course. If you're looking for a new holiday side dish this year, I heartily suggest this one. Even if you enjoy it half as much as I do, I think it'll be a hit.
Ingredients:
8 cups peeled and thinly sliced ( 1/4-inch) sweet potatoes (about 2 1/2 to 3 pounds)
Maple Cream:
3 cups whipping cream
1/2 cup real maple syrup
1/4 teaspoon ground nutmeg
2 teaspoons minced fresh thyme
1 1/2 teaspoons finely chopped fresh sage leaves
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
Topping:
1/2 cup dry bread crumbs
3 tablespoons high-quality grated Parmesan cheese
2 teaspoons minced fresh thyme
1 tablespoon minced fresh parsley
2 teaspoons finely chopped fresh sage leaves
Fresh sage leaves for garnish
Directions:
1. Preheat oven to 350 degrees.
2. Spray a 3-quart casserole with vegetable cooking spray or lightly butter it. Then arrange sliced sweet potatoes in an even layer. In a large bowl whisk together the cream, maple syrup, nutmeg, thyme, sage, salt and pepper until well combined. Pour the maple cream over the sweet potatoes and push them down a bit to be sure they are coated in liquid.
3. Prepare the topping by combining bread crumbs, Parmesan, thyme, parsley and sage; set aside. 4. Bake casserole for 35 minutes and then sprinkle with topping and bake another 25 to 35 minutes or until topping is browned, potatoes are tender and liquid is thickened. 5. Garnish with a sprinkle of fresh sage leaves.
--Sous-chef-on-the-Run
Mariella on April 01, 2009 at 02:19 PM
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