Wednesday, November 27, 2013

Sweet Potato Casserole

Sweet Potato Casserole

2 orange yams
2 pale yellow sweet potatoes
1 small can pineapple juice or crushed pineapple (or use about 1 cup diced fresh pineapple)
1/3 cup safflower oil
1/3 cup whole pecans

1/3 cup honey

Peel and slice yams and sweet potatoes and layer alternately into a casserole dish or shallow baking pan.  You may need more potatoes to fill your pan and if so, adjust other ingredients accordingly.

*I like to use both sweet potatoes and yams for the variety in color and texture, but either can be used alone. 

Pour over, the pineapple juice and safflower oil.  Add the honey if you want more sweetness – I used to include honey originally, but I currently do not add it.  Sprinkle pecans over the top.  Bake covered at 350 for an hour, stirring once for even cooking and flavor.  Uncover for the final 20 minutes to allow the liquid to evaporate and intensify the flavor. 

This is even better made a day ahead and reheated the next day.

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