Sides.SweetPotatoCasserole History
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June 02, 2015, at 11:51 PM
by -
Deleted lines 31-37:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Audrey]] — [-02 June 2015, 04:57-]
>>messageitem<<
can you believe my dhtgauer doesn't like hot chocolate? I don't know how is that even possible since she's my dhtgauer!?!But, on the bright side, more for me. I love how you turned this month theme into a delectable drink, perfect in the morning as well as in the evening.
>><<
June 02, 2015, at 11:57 AM
by - Comment added
Added lines 32-38:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Audrey]] — [-02 June 2015, 04:57-]
>>messageitem<<
can you believe my dhtgauer doesn't like hot chocolate? I don't know how is that even possible since she's my dhtgauer!?!But, on the bright side, more for me. I love how you turned this month theme into a delectable drink, perfect in the morning as well as in the evening.
>><<
September 08, 2014, at 04:58 AM
by -
Changed lines 14-15 from:
Servings: 8
to:
Servings: 8\\
Attach:SweetPotatoCasserole.jpg\\
Attach:SweetPotatoCasserole.jpg\\
September 08, 2014, at 04:57 AM
by -
Added lines 1-27:
Name: Sweet Potato Casserole\\
Key Ingredient: sweet potatoes\\
Preparation: simmer, mash, bake\\
Cuisine: American\\
Source: Everyday Food/November 2008\\
Food Group: vegetable\\
Meals: dinner\\
Courses: side\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :10\\
Elapsed Time: :55\\
Occasion: Thanksgiving\\
Servings: 8
3 pounds (about 8) sweet potatoes, peeled and cut into 1-inch chunks\\
Coarse salt and ground black pepper\\
1/2 cup whole milk\\
4 tablespoons butter\\
1/2 teaspoon ground nutmeg\\
2 cups mini-marshmallows or chopped regular marshmallows
Preheat oven to 375F. Place sweet potatoes in a large saucepan and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
Remove pan from heat; add milk, butter and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)
Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.
Key Ingredient: sweet potatoes\\
Preparation: simmer, mash, bake\\
Cuisine: American\\
Source: Everyday Food/November 2008\\
Food Group: vegetable\\
Meals: dinner\\
Courses: side\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :10\\
Elapsed Time: :55\\
Occasion: Thanksgiving\\
Servings: 8
3 pounds (about 8) sweet potatoes, peeled and cut into 1-inch chunks\\
Coarse salt and ground black pepper\\
1/2 cup whole milk\\
4 tablespoons butter\\
1/2 teaspoon ground nutmeg\\
2 cups mini-marshmallows or chopped regular marshmallows
Preheat oven to 375F. Place sweet potatoes in a large saucepan and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
Remove pan from heat; add milk, butter and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)
Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.