3 pounds sweet potatoes, baked, cooled peeled and mashed.*
3/4 cup unsalted butter (DAW), divided
1/4 cup heavy cream
2 eggs
1/2 cup brown sugar, divided
1 teaspoon vanilla
1/2 teaspoon freshly ground allspice (You can use pre ground this time, but get a pepper mill to dedicate to grinding it fresh for next time, OK?)
A pinch each salt and pepper
1/4 cup chopped pecans
Reserve 1/4 cup butter, 1/4 cup brown sugar and the pecans for the topping. Mix together the remaining ingredients and spoon into a greased casserole dish. Top with cubes of the reserved butter, sprinkle with the reserved brown sugar and pecans. Bake @ 375 until puffy and topping is GB&D.
I have used this recipe to convert sweet potato hating heathens.
*You can use DRAINED canned sweet potatoes in a pinch, but it won't be quite as good. Not quite as good is still pretty tasty. Not draining the sweet potatoes will also be good, just kind of soupy I've been told.
Bake the sweet potatoes a day ahead. With them peeled and mashed in the fridge, it is a relatively simple recipe to make.
Cook! That looks good, too. I now have an embarrassment of riches from which to choose!
Onion Potato Gratin
INGREDIENTS
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
1 large yellow onion, thinly sliced
2 Tbsp unsalted butter
Salt
2 teaspoons herbes de provence, or dried thyme
1/2 teaspoon white pepper
1/2 teaspoon nutmeg
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup half-and-half (half cream, half milk)
METHOD
Preheat oven to 400°F (unless preparing in advance).
1 Boil the potatoes for 4 minutes in salted water. Drain and set aside.
2 Heat the butter over medium-high heat in a large sauté pan and cook the onions, stirring occasionally, until they are softened, about 5 minutes. Sprinkle them with salt and the herbes de provence. Turn off the heat and set aside.
3 Spread half of the sliced potatoes over the bottom of an 11x7-inch baking dish (Pyrex works well). Sprinkle well with salt and white pepper. Sprinkle with about a third of the Gruyure and Parmesan cheeses. Top with the onions, the nutmeg and another 1/3 of the cheeses. Layer the remaining sliced potatoes on top of the cheeses. Pour the half and half over
everything. Sprinkle again with salt and pepper. Sprinkle the remaining one-third of the cheeses over everything. (At this point you can make a day ahead, just cover and refrigerate until time to cook.)
4 Bake uncovered in 400°F oven until cream thickens and everything is nicely browned, about 25-30 minutes.
Yield: Serves 4.
Stuffing made outside the bird just isn't the same...
Wow..that sounds great!
How about the recipe for regular potatoes, twice stuffed?
Can be prepared in a single casserole dish!
1 stick butter or margarine - melt in microwave and stir in remaining ingredients
1 can whole kernel corn
1 can cream style corn
8 oz. sour cream
1 box Jiffy cornbread mix
Bake 350 for 40 mins. or until set.