Monday, December 12, 2011

The New Sweet Potato Casserole

First of all, the New Sweet Potato Casserole is not a casserole at all, but it does replace our longstanding, well-loved, yea even passed down from my dear mother-in-law, traditional holiday sweet potato casserole. I felt a twinge of sentimentality and disloyalty giving up this recipe, but since one serving probably has more sugar and fat in it than a piece (or two) of sweet potato pie, the twinge quickly passed. We are moving on to healthier menus, as is my mother-in-law so I'm sure she wouldn't begrudge the new recipe.

Besides being healthier, this new recipe is so easy to make and can be adjusted to any amount of sweet potatoes you decided to roast. I have only this measly portion of roasted sweet potatoes to offer in my picture as I forgot to photograph them right away, and this is all that was left.

Roasted Sweet Potatoes with Olive Oil and Brown Sugar/Chipotle

Peel and cube as many sweet potatoes as you wish to roast. I make my cubes approximately 1-1.5 inches square. Place sweet potatoes in large bowl and toss with some olive oil. Sprinkle with spice mixture, tossing well to coat all the potatoes.

Below is the recipe for the spice mix and you can use as much or as little as you want, depending on the amount of potatoes you are roasting. I confess, I haven't really measured how much I've used as I've roasted disparate quantities. While the chipotle adds a pleasing, distinctive flavor, this spice mixture is great without it. Confession: on Thanksgiving I accidentally added taco seasoning instead of chipotle and everyone loved it.

Place prepared sweet potatoes on a backing sheet (or two) and roast for about 45-60 minutes about 375 degrees F. This is an estimate--I check mine and when they look like they are browning on one side I turn them carefully with a large spatula, so not to mush the soft potatoes so that they will roast/crisp evenly. Don't worry about making too many--these will disappear quickly and make great leftovers.

Spice Mix
(inspired from Donalyn's Ketchum's blog for a different recipe)
3 Tablespoons brown sugar
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon chipotle powder
1/4 teaspoon garlic powder


Patricia said...

This is so timely--I was planning on having sweet potatoes for dinner today. Thanks for the recipe!

Patricia said...

Everyone liked them!

Quotidian Life said...

I'm so glad, Patricia. We love sweet potatoes at our house (I substitute mashed for pumpkin pack in baking) and am always looking of for new recipes.