SWEET POTATOE CASSEROLE

Hello, and welcome back to "Let's Cook".

NOTE: A complete Index of all of our posts is available HERE. 

It's that time of the month again.

No, I mean it's time for another Master Gardeners Monthly Luncheon.

And today it's Sweet Potato casserole time.

But first, a back story.

I have never been a fan of these things. Taters should be White not Orange. Geez, the humanity.

However, the older I get, the more open I am to new tastes. 

This past Christmas we were invited to dinner with Ina Anderson and Bobbie Overall Robets and their daughter Angela. Ina is also a master gardener and they have been our dear friends for many many years. But I digress.

Angela made this Sweet Potato dish, and let me tell you, it was off the wall!!! I positively loved it and decided I had to make it for the next Master Gardeners Luncheon.

FULL DISCLOSURE: I am NOT a Master Gardener. I have enough hobbies in my retirement. But Penny is a Master Gardener and is in charge to the kitchen, and I just go along to assist the boss.

"You're digressing again, get back on topic."

OK, OK. It is my belief that any recipe I make for these fine folks MUST be tested and tried BEFORE I take them to a luncheon, so let's get to work.

This recipe happens to come from Cleanfoodcruch.com

They have a huge library of recipes, and you should check them out. I know I will.

Here is the list of goodies.

2 lbs. Sweet Potatoes, peeled and thinly sliced using a mandoline (tip: choose potatoes that are very similar in size/shape)

BE CAREFUL with the Mandoline. Those blades are SHARP. Don't find out the hard way. (Like Angela did)

1 tsp Olive Oil

1 Medium onion finely chopped (3/4 cup-1 Cup) 

3 fresh garlic cloves minced or pressed.

1 CUP organic unsweetened canned coconut milk (shake well before opening)

1 tsp paprika

2 tsp gluten free flour (I used gluten free flour because we have a few people who have issues. )

Sea salt and fresh ground black pepper to taste

1 TBL fresh ground parsley

1 TBL sliced chives as a garnish.

Now we can get to work. I decided to add a few White Potatoes just to compare tastes. (Don't bother, they sucked)

Pre-heat oven to 350 degrees

Heat the oil in the skillet over medium heat. 

Add the onions. 

Sauté until it softens.(about 3 minutes) Add the garlic and sauté for another minute or two.

Meanwhile, in a small bowl, whisk together the coconut milk, paprika, and the flour.

Pour the mixture over the onions and garlic (in the pan) then whisk to combine.

Lower the heat to a simmer and cook, stirring frequently, until the sauce begins to thicken (about two to three minutes.)

Pour the Coconut Sause in the bottom of your baking dish, (8x8") then layer the taters in the dish.

Salt and pepper.

Cover with foil and bake for 60 minutes in your preheated oven.

Then, uncover the dish, bake for an additional 12-15 minutes, until the potatoes are fork tender and golden-crispy-browned on top.

Garnish with fresh chopped parsley and chives and serve.

It went very well with Penny's Pork Chops.

What I learned. 

I need to slice the potatoes a bit thinner.

When I cut the taters, I did it early then placed them in water for about an hour. "Bad move, Fresh". 

The potato's curled up like our cat on a cold winter night.

Next time, cut them just before you need them. 

Also, the white potatoes had NO taste.

Other than that, they were delicious.

Now we can do a repeat just for the luncheon. Here are some pictures.

Looks great!

Let's compare with the online version. 

Not bad.

Unfortunately, by the time Ina got to the serving line, they were GONE.

"Next time make more you dummy."

I keep hearing voices.

I almost forgot; I also made some 'pickled' deviled eggs.

The Sweet Potatoes were a big hit, and no leftovers!

I'll take the win.

That's all for this week. Come back again for our next episode.

See you then.

God Speed Mother Nature