A quick update: I made the recipe that NAF1138 posted. Or more precisely, I bought the ingredients, and Typo Knig and Dweezil made it. It was very good! The marshmallow bit at the end didn’t go quite as predicted - I think I had the oven rack too low when I broiled them, so we got to watch the marshmallows puff up a lot, but they never really browned. Lesson learned there. The recipe is a definite keeper.
A friend brought a casserole also, which involved sweet potatoes, carrots, orange juice, butter - all pureed. It was also good. I’ll post that here when my friend sends it to me. I wound up having plenty of both dishes, then complaining that “dammit, I don’t LIKE sweet potatoes!! :)”.
I use a recipe that has a topping of brown sugar & pecans instead of the dreaded marshmallows. Would never consider making it with canned yams instead of baking sweet potatoes on my own. Really, it couldn’t be any easier. Opening the can would be harder…
I know Thanksgiving is over but, for the record, my mom makes what flickster makes but today she made the “traditional” yams-with-marshmellows. We both agreed that the brown sugar & pecans version blows that one away.
That sounds good to me too (and I don’t like pecans either!). Can’t eat nuts here though, kid is allergic
And finally, the recipe for the dish a guest brought. It was good but different, less pudding-y/souffle-y than the one NAV1138 posted. My friend thinks the recipe originated in Parade magazine.
Sweet Potato and Carrot Casserole
3 pounds sweet potatoes, peeled and cut into 1-inch cubes
4 carrots, peeled and cut into 1-inch cubes
stock to cover
6 tbsp unsalted butter (can use less)
¼ c brown sugar
2 tbsp orange juice
salt to taste
Place sweet potatoes and carrots in a pan, and cover with stock. Cover, and bring to a boil. Reduce heat to simmer and cook for approximately 15 minutes, until vegetables are soft.
Reserve 6 tbsp of cooking water. Drain pot, and place vegetables in a large bowl. Add the reserved liquid and the remaining ingredients. Mash until smooth. An immersion blender or food processor might be helpful.
If you need to reheat, place in a 350o oven for 15-20 minutes.
After some carefull consideration of my recipie this year, I think I have decided that next year I am going to make it in a pie crust and top it with that pecan and brown sugar topping. That seems great.
