Fall: Sweet Potato Casserole
SELECTING SWEET POTATOES:
Look for small to medium sized sweet potatoes with firm, smooth and even toned skins. Larger potatoes tend to be starchier and less sweet, so avoid selecting them when possible.
Sweet potatoes are usually harvested across the US from September through October, though it can take up to eight weeks of curing and storage before they develop their signature sweet flavor.
STORING SWEET POTATOES:
Store potatoes in a cool, dark and dry place. Do not wash sweet potatoes until you are ready to use. If there is excess dirt on the potatoes, you can wipe them with a paper towel prior to storing.
THE RECIPE:
6 medium sized sweet potatoes, washed
2 Tbsp fresh picked thyme leaves (pre-rinsed)
2 Tbsp plus 2 tsp real maple syrup
1 cup heavy cream
2 tsp cinnamon
1 - 1/2 tsp coarse salt
1/2 tsp ground black pepper
1/8 tsp allspice
1/4 tsp paprika
Olive oil, as needed
For the Topping:
2/3 cup whole rolled oats
1/2 cup pecan chips
3 Tbsp real maple syrup
1 tsp cinnamon
1/2 tsp coarse salt
1/2 tsp ground black pepper
10 oz bag mini marshmallows
TO MAKE:
Preheat the oven to 375 degrees F.
In a medium mixing bowl, stir together all Topping ingredients except for the marshmallows. Set aside.
Slice the potatoes halfway through the middle, or score with a fork.
Rub the potatoes with oil and place on a baking sheet on the middle rack of the oven. Bake 45-55 minutes, or until tender.
Remove from the oven, and set aside to cool until you are able to comfortably handle with your fingers. Reduce the heat to 350 degrees F.
Peel skins off of the sweet potatoes and add to your compost pile.
Transfer the skinned sweet potatoes to a large mixing bowl. Using a handheld mixer, beat the sweet potatoes until well combined.
With the mixer on low, gradually beat in the heavy cream until smooth. Scrape down the sides of the bowl with a rubber spatula as needed.
Add in the maple syrup, thyme, cinnamon, allspice, paprika, salt and pepper. Using a rubber spatula, stir the mixture until the spices have been well incorporated.
Using olive oil or butter and a paper towel, gently coat the inside of a 9x13 casserole dish.
Transfer the sweet potato mixture into the prepared pan, smoothing the surface with the rubber spatula until the mixture is evenly distributed.
Evenly sprinkle the topping on top of the sweet potatoes, and place the casserole dish into the oven. Bake for 15-25 minutes, or until the casserole has reached 150 degrees F.
Remove the casserole from the oven, and turn on the broiling setting.
Cover the casserole with an even layer of mini marshmallows, and place under the broiler until the tops of the marshmallows are toasted.
Remove from the oven and turn off the heat.
Allow to cool for several minutes prior to portioning and serving. Enjoy!
