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Monday, November 25, 2013

Faux Sweet Potato Casserole

Ah, the week of Thanksgiving—quite possibly one of my favorite weeks of the year! I dream of all the delicious food I get to consume. Last year, I was just a little too busy to do much posting around the end of November, but I did a quick roundup linking you to some of my favorite recipes for this time of year. This time, I’m going to attempt to share a few in advance to hopefully give the American readers some inspiration for turkey day and others some ideas for Christmas dinner.

Sweet potatoes (the orange-fleshed ones) are a classic this time of year, especially in the Southern U.S. where I come from. I went a number of years going without them and other years trying to make the white sweet ones work for this dish. Finally, I came up with a pretend sweet potato solution that involves blending other vegetables that look and taste similar to sweet ‘taters. This is the result of that experimentation!
 

“Sweet Potato” Casserole 
3 pounds (or about 1.5 kg) pumpkin and carrots, cooked and pureed
½ cup milk
½ cup brown sugar
¼ cup/64g butter, melted
1 tsp vanilla
½ tsp cinnamon
2 eggs, beaten
1 cup chopped nuts (walnuts, cashews, or both)
½ cup marshmallows (optional)
½ cup shredded coconut (optional)

For the puree, you can either steam, pressure cook, or roast the vegetables. Use about half of each kind to make the total amount. Once pureed and cooled, add the milk, brown sugar, melted butter, vanilla, cinnamon, and beaten eggs to a bowl with the puree and stir to combine. Pour into a greased baking dish. Sprinkle chopped nuts over the top. Bake uncovered in a 170C/350F degree oven for about 25 minutes. If you’d like, you can stop there. For that extra gooey, marshmallow goodness, cut marshmallows into smaller pieces to make mini-marshmallows. Sprinkle marshmallows (and coconut if desired) on top of the nuts, and bake another 5-10 minutes until the marshmallows melt and begin to brown.

This is the PERFECT holiday side because it gives you the excuse to eat dessert twice. After all, this is made of vegetables, right?! Thanks for your inspiration Neely's!

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