biig <[email hidden]> looking for trouble wrote in
news:[email hidden]:
Quoted message said:EastneyEnder said:
Michael 'Dog3' Lonergan said:I usually either roast them or mash them. Butter is your friend 😉
Try mashing them with butter, and grated nutmeg. Many people who
don't like the strong taste of swede often like it with the nutmeg -
it seems to cancel out some of the strong "swedey" flavour.Sue
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NTL ate my signature!These should be able to be frozen, then reheated? I need to do a
veg dish ahead of time for Christmas dinner since I'm doing the turkey
and stuffing this year and am just over surgery. I would like to do a
sweet potato casserole ahead of time too. Do they get watery when
thawed and reaheated?? Anyone??? Thanks...Sharon
Sharon, I do NOT know if this freezes well or not. If you try this and
freeze it, do the topping after thawing. I don't know if the topping would
freeze well but I would think the pecans might be too mushy. But then, what
do I know <shrug>
Sweet Potato Casserole: Author Unknown
3 Cups cooked, mashed sweet potatoes
(About 3 large sweet potatoes)
1 Cup sugar
1 Stick of butter
1 Teaspoon of vanilla
1/2 Cup Pet Milk
Boil the sweet potatoes until fork soft. In a mixing bowl, mash the
potatoes then add the other ingredients. Beat all with a mixer and pour
into a casserole dish. Top with topping.
Topping:
1 Cup of brown sugar
1/3 Cup of flour
1/4 Stick of butter
1/2 Cup pecans
Mix together and sprinkle with pecans. Put topping on top of casserole and
bake at 350 for 45 minutes.
This is simple to make. I got the recipe from my SIL. For some reason it is
very rich and sweet, almost dessert like. But then you can't go by my
tastes. I don't have a whole lot of sugar in my diet and almost everything
tastes sweet. Maybe someone else will know if this will freeze.
Michael
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