Of all the traditional Thanksgiving side dishes, sweet potato casserole scares me the most. Luckily, for the vast majority of holiday meals, I�ve been the one who got to decide on and cook the menu. But there have been the rare occasions when I�ve been a guest at someone�s home, and subjected to the horror that is the mini marshmallow-topped dish of sweet potatoes.
Don�t get me wrong, when it comes to food, I�m as opened-minded as anyone...hey, one time, I actually ate a McRib...but I just don�t understand taking something already as sweet as sweet potatoes, and topping it with one of the sweetest ingredients ever.
Sure, my topping has some brown sugar in it, but I think it�s balanced nicely by the crunchy savoriness of the pistachios. I also forgo the usual scoop of sugar in the filling for a much smaller amount of maple syrup (which, contrary to what you learned in school, is a one-syllable word).
The result is a rich and decadent, yet not cloyingly sweet side dish. By the way, as I mention in the video, the sweet potatoes I used may be called �yams� at the store, but the fact is that all yams sold in American supermarkets are really varieties of sweet potatoes.
Having said that, my recommendation is for using �Garnet Yams,� if you can find them. If you can�t, literally any other variety will do. I hope you give this great side dish recipe a try. Enjoy!
Ingredients:
For the sweet potatoes:
2 1/2 lbs sweet potatoes
salt to taste
2 tbsp butter
2 large eggs
1/4 cup maple syrup
1/4 cup buttermilk
1/3 cup milk
1/2 tsp vanilla
1/2 tsp salt
pinch of allspice
pinch of cayenne
For the pistachio crust:
1/2 cup chopped pistachios (I used roasted, salted)
1/2 cup light brown sugar
1/3 cup all-purpose flour
4 tbsp melted butter
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