Must it be a casserole? could it just be baked instead?
Linda C

Yes they could be baked, I suppose I could use some thyme and rosemary butter ... :)

Here are some that I like:

SWEET POTATOES BRAISED WITH CREAM, ROSEMARY AND NUTMEG
Source: CindyMac (~Adapted from a recipe in Bon Appit November 1998)

2 tablespoons butter
1/2 cup finely chopped shallots
2 1/2 tsp minced fresh rosemary
2 pounds sweet potatoes, peeled & cut into 1/2-inch-thick rounds, halved
1 can low-salt chicken broth
1/2 cup whipping cream
fresh grated nutmeg
coarse salt and fresh ground pepper

HEAT butter in large, heavy skillet over medium-high heat. Add shallots and minced rosemary and sauté until tender, about 3 minutes.
ADD sweet potatoes and broth to skillet and bring to boil. Cover skillet, reduce heat to medium-low and simmer until potatoes are almost tender, about 15 min.
ADD cream and sprinkle lightly with nutmeg. Simmer uncovered until sweet potatoes are very tender and liquid thickens and coats them, about 10-15 minutes. Season with salt and pepper.

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Sweet Potato Gratin with Smoked Chiles
Source: posted by MQ~From Bobby Flay

4 cups heavy cream (I use a combination of whole milk and cream)
1 canned chipotle pepper (I use a lot less!)
6 medium sweet potatoes, peeled and sliced thin
Salt and freshly ground pepper

1. Preheat the oven to 350 F.
2. In a blender, puree the cream and chipotle until smooth.
3. In a 10 x 10-inch casserole, arrange a fourth of the sweet potatoes, season to taste with salt and pepper, and pour a fourth of the cream over all. Repeat t with the remaining potatoes and cream, forming 4 layers. May be prepared up to this point one ha/f- hour ahead, covered, and refrigerated.
4. Bake for 1 hour, or until the cream has been ~absorbed and the potatoes are browned. May be pre-pared up to 1 day ahead, covered, and refrigerated. To serve, reheat in a 350 F. oven for 12 minutes.
Makes 8 to 10 servings

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Roasted Sweet Potato Wedges
Source: Various

2 small or one large sweet potatoes
Olive oil
opt: fresh thyme, rosemary, cajun seasoning
Salt and pepper

Cut potatoes into wedges. Add wedges to a bowl and coat with olive oil. Toss in and salt and pepper. Place potato wedges in a pan and roast at 425 degrees for 35 minutes.

Serve with Chipotle Mayo:
1 Chipotle pepper, seeded and pureed or minced
1 cup Mayonnaise
Dash Lime Juice

Cindy

Really simple:

cut them in largish chunks, roll in olive oil, then roll in chili powder, roast at 375/400 until tender.....yum-O!
Teresa

Cindy

I like the Chipotle one, have a feeling the food critic would balk :), might just cut that recipe down for myself.

Thanks Teresa ... I usually do that with taco seasoning, but chili powder sounds good also.

We like this one....it has just a touch of sweet. Measurements are approximate.

* Exported from MasterCook *

Sweet Potato and Caramelized Onion Casserole

Recipe By :Katie
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large sweet potatoes -- peeled and thinly sliced
2 large onions -- sliced
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon dark brown sugar

Drizzle onions with oil and cook on low heat until caramelized, stirring occasionally.

Layer 1/2 sweet potato slices in a casserole dish. Cover with caramelized onions. Layer remaining sweet potato slices over onions. Dot with butter, sprinkle with brown sugar.

Bake, uncovered, at 350F for about an hour, or until sweet potatoes are tender and casserole is browned on top.

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This is a very simple roasted veggie dish that I sometimes add sweet potatoes to (in fact, it's on the agenda for tomorrow night, and I can't wait!). Brush a small amount of olive oil in the bottom of a baking pan. Then sprinkle on thyme or rosemary. Then I'll usually add new potato halves (cut side down), chunks of sweet potatoes, onions, asparagus spears, carrots, and then salt and pepper lightly. You can really add any veggie to this, like also zucchini, cauliflower, green beans.

Ohiomom, here is a sweet potato recipe that I like. Not a casserole but a nice side dish.

Home Cookin Chapter: Recipes From Thibeault's Table

Parmesan-Coated Sweet Potato Fries
==================================
Parmesan-Coated Sweet Potato Fries

source: Internet
Serves 4; Prep time: 15 minutes; Total time 40 minutes
1/2 cup all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon ground pepper
2 large egg whites
1 1/3 cups grated Parmesan cheese
4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise

1. Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.
2. In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.
3. Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.
4. Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.
   Per serving: 309 calories; 13 g protein; 6 g fat; 52 g carb; 7 g fiber.

Hi Ohio Mom,

We make these for Chanukah every year, in addition to regular potato latkes. They are delicious served with cinnamon applesauce.

SWEET POTATO LATKES

1 lb. sweet potatoes, peeled and coarsely grated
2 scallions, chopped fine
1/3 C AP flour
2 large eggs, lightly beaten
1 t salt
1/2 t fresh ground pepper
Vegetable oil for frying
**************************************************
Stir together the potatoes, scallions, flour, eggs, salt and pepper.

Heat 1/4" oil in 12" skillet over medium high heat until hot, not smoking. Spoon 1/8 cup potato mixture per latke into the oil and flatten to a 3" diamter with slotted spatula. Reduce heat to moderate and cook until golden, about 2 minutes on each side. Drain well on paper towels.

I like savory recipes with sweet potatoes, sometimes I just roast them simply with EVOO, salt, pepper and some thyme.
DONNA

Katie, Tammy, AnnT and Donna

Thanks so much for the recipes. Donna I make my sweet potato pancakes (latkes) too.

I am 'experimenting' with a casserole, it is in the oven now. Will let everyone know how it turns out :)

With all the sweets at the holidays I just want to get away from candied yams .... shhhhhh don't tell the food critic.

Thanks again for all the replies.

I have made and loved AnnT's recipe and the chipotle one above.....yum...

Another fave way is this:

Sweet Potato Wedges with Dipping Sauce- lorijean
2 lb. 4 oz. sweet potatoes, unpeeled, cut into 3-4" wedges - Toss with 2 tablespoons vegetable oil. Sprinkle with chili powder & salt to taste.
Place on baking sheet in single layer. Bake at 375 F., 40 - 50 minutes, until tender and lightly browned on edges.

Dipping Sauce
Mix 1-1/4 cups sour cream, 2 tablespoons sweet chili sauce, 2 green onions (finely chopped), and 1 tablespoon chopped fresh cilantro. Season to taste with salt & pepper. Cover & refrigerate.
Serve hot wedges with dipping sauce.
Lori

And while I haven't made it yet, I had this one saved - looks wonderful.

Sweet potatoes with bacon, romesco and spinach
serves 6 posted by dlundin (Diana)
2 1/4# sweet potatoes
1/3 cup brown sugar
1 cup unsalted butter
1 tablespoon sage, julienned
2 teaspoons picked thyme leaves
1/2# slab bacon, cut into 1/2 inch lardons
1/3# young spinach, cleaned
1 recipe romesco (attached)
1. Preheat the oven to 350 degrees.
2. peel the potatoes and cut them into 1 1/2 inch cubes. Place them in a large bowl and toss with the sugar.
3. Brown the butter in a saucepot over medium heat. When the butter is deep brown (but not burnt!) with a nutty aroma remove from the heat for a few minutes. Then add the herbs and quickly pour the butter over the sweet potatoes. Toss with a large spoonbe careful of the hot butter. Season generously with salt and pepper. Put the sweet potatoes on a sheetpan and bake in the oven for about 1 1/2 hour until then are tender. Toss frequently with a metal spatula to coat evenly.
4. while the potatoes are cooking, render the bacon over medium heat until the lardons are crispy but still tender and chewy. Set aside.
5. when the potatoes are cooked, toss in the bacon and then, at the last minute, the spinach until it is just wilted. Remove to a platter and drizzle with romesco. Pass a bowl of the romesco at the table for those guests who would like more.
AOC
romesco
makes 2 cups
1 cup plus 2 tablespoons extra virgin olive oil
5 ancho chilis, seeds removed, soaked in warm water for
30 minutes and then dried
2 tablespoons almonds, toasted
2 tablespoons hazelnuts, toasted
1 clove garlic
1 each 1" thick slice of bread, fried in olive oil until
golden brown, cut into cubes
1/3 cups roasted or canned tomato
1 tablespoon chopped parsley
1. in a heavy sauté pan, heat 2 tablespoon of oil and sauté the chilis for 5 minutes. Season with salt and put aside.
2. In a food processor, blend the nuts, garlic and fried bread cubes by "pulsing" with the machine.
3. When they are ground together add the chilis and 1 teaspoon salt. Pulse for one more minute. Then add the roasted tomato and the parsley. With the machine running, slowly pour in 1 cup of olive oil until you have a smooth puree. Season to taste with lemon and salt.

I love sweet potatoes!!!!!

I've copied and pasted all the recipes to try. LOL

Linda

Here is my experimental casserole.

4 medium sized sweet potatoes
3/4 cups sour cream
2 tsp. thyme
Salt and Pepper, to taste
2 eggs, beaten
Buttered bread crumbs (about 1 cup)

I diced and boiled the sweet potatoes, smashed them with sour cream ... add seasonings and eggs. Spooned mixture into buttered 2 qt. baking dish and covered with my Oop's bread (crumbled with butter).

Next time I would add a couple Tbsp. or so of butter, but overall it is the taste I was looking for ... savory :)

I have been roasting sweet potatoes of late -- they have been delicious and fast to make:

one large sweet potato cut in one inch pieces
one large fennel bulb, cut up in chunks
one large red onion, cut up in chunks
carrots, however many you like, cut up in chunks

All the chunks need to be about the same size. Spread all veggies out in a single layer on a large sheet pan. Drizzle with 2 TBSP olive oil, sprikle with salt & pepper. Add some chopped fresh rosemary if you like (or not). Roast at 400 degrees for about 30 minutes, turning once if necessary. Really yummy!

Not a casserole but simple to prepare, the other night I mixed 1/2 cup of edamane salad ( from Wegman's deli)-- salad also had corn & black beans-garlic--honey & oil--- with a peeled & chunked sweet potato-- roasted in oven @ 400 for 25 min-- was very pleased with the taste

Not a casserole, but my family holiday favorite.

Baked sweet potatoes with maple-jalapeno sour cream.
It's from Cuisine at Home magazine

Will post if anyone is interested.

Here's how I do mine...

Cube, mix with a couple of cloves of garlic, and:

1. Put into pressure cooker with about a cup of chicken broth.

Cook at pressure for 3 to 4 minutes.

Remove from heat, cool immediately, and coarsely mash while mixing in

a couple of heavy pinches of salt
Ground black pepper
A couple of shots of your favorite hot sauce
A splash of lime juice

You can also steam the sweets, and do the same mixins. ONly with steaming, you want to add some of the chicken broth.

Or, pressure cook in water, drain well, and mash with a tablespoon of chicken base, omitting the other salt.

I just want to thank everyone for all the wonderful recipes, I am copying and pasting the entire thread. Looks like this winter's potato recipes will not be the same old boring 'candied yams' :)

Thanks again

glenda, I'm interested -maple jalapeno sour cream - sounds yummy1
thank you!