Monday, December 20, 2010

Sweet Magic on your Holiday Plate

Sweet potatoes are magic. You can bake, mash, roast and fry them. George Washington Carver discovered myriad uses for the tubers and their leaves including a way to pave streets with a derivative of the potato! Their orange flesh is beautiful, nutritious, versatile, and delicious. Sweet potato casserole is a simple recipe to prepare and a delicious way to brighten up a winter plate. Jim ‘n Nick’s Executive Chef, Drew Robinson, shares his recipe for sweet potato casserole here. Oh, and if time gets away from you, don’t worry, you can order a casserole from Jim ‘n Nick’s to serve at your holiday table or come in to the restaurant on Fridays and try it along side some pulled pork or bbq chicken.

Jim ‘N Nick’s Sweet Potato Casserole

For the filling:

5 lbs. sweet potatoes peeled and sliced into 1 inch cubes

3 ounces melted whole butter

2 eggs, beaten

6 tablespoons brown sugar

1 teaspoon kosher salt

1 teaspoon ground cinnamon

Boil the sweet potatoes in water until they are fork tender. Once tender, strain the water and discard. Place sweet potatoes in a bowl of an electric mixer with the remaining ingredients and whip on high speed for about two minutes. They should be smooth and fluffy. Place the whipped sweet potato mixture into a 10 x 12 baking dish.

For the Topping:

8 tablespoons brown sugar

7 tablespoons flour

3 ounces butter diced into small pieces

½ cup chopped pecans

Mix brown sugar and flour together in a mixing bowl. Cut the butter in until the mixture becomes coarse and crumbly. Mix the pecans into the topping.

Sprinkle topping evenly over the sweet potato mixture in the baking dish. Place the casserole in a preheated 350 degree oven and bake for approximately 30 minutes until the toping is golden brown and a knife or toothpick inserted in the filling comes out clean.

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