Thanksgiving Mashed Sweet Potato Casserole with Oatmeal Cookie Topping
If you’re a fan of sweet potato casserole at Thanksgiving, but are looking for an alternative to ubiquitous marshmallow topping, this is the recipe for you. It’s an easy dish that can be made a day ahead and baked when needed. Make ahead recipes are really…
What you'll need
Ingredients
6 Tablespoons unsalted butter
5 pounds sweet potatoes (about 8 medium), peeled and cut into 1-inch cubes
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
The method
Directions
01
In a food processor grind cookies fine. Add the pecans and spices and pulse 3-4 times. Add butter and pulse until mixture resembles soft cookie dough. Wrap topping in wax paper and chill until firm, about 2 hours. Topping may be made 1 day ahead and chilled, covered.
02
Melt the butter in a large Dutch oven over medium-high heat. Add the sweet potatoes, cream, brown sugar, maple syrup, orange juice, salt and pepper; bring to a simmer. Reduce the heat to medium-low, cover, and cook, stirring often, until the sweet potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), 45 to 60 minutes.
03
Off heat, mash sweet potatoes in saucepan with potato masher (or press through a food mill). Stir in marmalade and gingerroot . Season with salt and pepper to taste. Spread potato mixture evenly in baking dish. Preheat oven to 400F. Crumble the chilled topping mixture over potato mixture and bake in middle of oven until topping is browned lightly, about 25-35 minutes. (Potato mixture may be made 1 day ahead and chilled, covered. Bring potato mixture to room temperature before proceeding)
I first saw these potatoes prepared on an episode of Milk Street Kitchen and thought they looked delicious. Their version is modeled after the potatoes they had tasted at Samoborska Klet restaurant in Zagreb and is a simple one-pot recipe. The potatoes are…
This makes a perfect side dish for Butter Chicken, Chicken Tikka Masala, or Tandoori. Rinsing the rice is an important step which delivers a light and fluffy dish with grains that are separate and distinct.
I love roasted vegetables, especially broccoli and cauliflower. The cauliflower caramelizes beautifully in this recipe and gets tremendous flavor from the ginger and curry.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Thanksgiving Mashed Sweet Potato Casserole with Oatmeal Cookie Topping
Prep
Cook
Yield
If you’re a fan of sweet potato casserole at Thanksgiving, but are looking for an alternative to ubiquitous marshmallow topping, this is the recipe for you. It’s an easy dish that can be made a day ahead and baked when needed. Make ahead recipes are really…
Ingredients
6 Tablespoons unsalted butter
5 pounds sweet potatoes (about 8 medium), peeled and cut into 1-inch cubes
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
Cook Like James · The method
Directions
1
In a food processor grind cookies fine. Add the pecans and spices and pulse 3-4 times. Add butter and pulse until mixture resembles soft cookie dough. Wrap topping in wax paper and chill until firm, about 2 hours. Topping may be made 1 day ahead and chilled, covered.
2
Melt the butter in a large Dutch oven over medium-high heat. Add the sweet potatoes, cream, brown sugar, maple syrup, orange juice, salt and pepper; bring to a simmer. Reduce the heat to medium-low, cover, and cook, stirring often, until the sweet potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), 45 to 60 minutes.
3
Off heat, mash sweet potatoes in saucepan with potato masher (or press through a food mill). Stir in marmalade and gingerroot . Season with salt and pepper to taste. Spread potato mixture evenly in baking dish. Preheat oven to 400F. Crumble the chilled topping mixture over potato mixture and bake in middle of oven until topping is browned lightly, about 25-35 minutes. (Potato mixture may be made 1 day ahead and chilled, covered. Bring potato mixture to room temperature before proceeding)
Cook Like James
Thanksgiving Mashed Sweet Potato Casserole with Oatmeal Cookie Topping
Prep
Cook
Yield
If you’re a fan of sweet potato casserole at Thanksgiving, but are looking for an alternative to ubiquitous marshmallow topping, this is the recipe for you. It’s an easy dish that can be made a day ahead and baked when needed. Make ahead recipes are really…
Ingredients
6 Tablespoons unsalted butter
5 pounds sweet potatoes (about 8 medium), peeled and cut into 1-inch cubes
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
Directions
1
In a food processor grind cookies fine. Add the pecans and spices and pulse 3-4 times. Add butter and pulse until mixture resembles soft cookie dough. Wrap topping in wax paper and chill until firm, about 2 hours. Topping may be made 1 day ahead and chilled, covered.
2
Melt the butter in a large Dutch oven over medium-high heat. Add the sweet potatoes, cream, brown sugar, maple syrup, orange juice, salt and pepper; bring to a simmer. Reduce the heat to medium-low, cover, and cook, stirring often, until the sweet potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), 45 to 60 minutes.
3
Off heat, mash sweet potatoes in saucepan with potato masher (or press through a food mill). Stir in marmalade and gingerroot . Season with salt and pepper to taste. Spread potato mixture evenly in baking dish. Preheat oven to 400F. Crumble the chilled topping mixture over potato mixture and bake in middle of oven until topping is browned lightly, about 25-35 minutes. (Potato mixture may be made 1 day ahead and chilled, covered. Bring potato mixture to room temperature before proceeding)
