Monday, November 7, 2011

THIS A DEEP SOUTH SWEET POTATO DISH ENJOY:

         SWEET POTATO CASSEROLE WITH OATMEAL CRUMBLE TOPPING by CHEF DAN:
Serves 6-8

INGREDIENTS:

3 sweet potatoes about 5 pounds
3/4-cup brown sugar
1/2-cup butter, melted
1/2-heavy cream
1 teaspoon EACH vanilla,and cinnamon
2 tablespoons dark rum
1/2-teaspoon grated nutmeg
1” piece fresh ginger finely graded, course salts and freshly ground black pepper

         DIRECTIONS:                        (PRE-HEAT OVEN TO 475 DEGREES)

1.    Place sweet potatoes in a greased baking dish and bake until soft, about 1-1/2-hours. Let rest for 30 minutes, and remove the skins.
2.    In a bowl mesh the sweet potatoes with a potato meshed until well meshed.
3.    Combine next 6 ingredients together.
4.    Stir into sweet potatoes and mix thoroughly.
5.    Pour mixture into a 1-1/2-qt. baking dish and smooth top.
 
  FOR CRUMBLED TOPPING:                 

1/2-cup all-purpose flour
1/2-cup rolled oats
1/2-cup brown sugar
1/4-cup pecans, chopped
1/4-cup butter, cubed and chilled
1/4-teaspoons cinnamon
1/2-salt
1/2-cup mini marshmallow

DIRECTIONS:                     (REDUCE HEAT TO 350 DEGREES)

1.    Stir in flour, oats, sugar, pecans, cinnamon, and salt in a bowl.
2.    Add butter and using your hands combine into the flour mixture, until large crumbles forms.
3.    Mount crumbled mixture over filling, dot with marshmallows.
4.    Bake until filling is hot and crumble and marshmallows are browned.
5.    Bake 45-50 minutes.
6.    Let rest 15 minutes before serving.

ENJOY DAN:                        BON-APPETITE:

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