Savory Sweet Potatoes (or ‘Yamsgiving’)

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It’s autumn, but here’s a recipe that’s good anytime. Even for fans of lots of sweetness with mini marshmallows on top, this recipe gives less sweet, more crunchy and savory sweet potatoes that are really delicious! With the almonds and pistachios, “you and your friends will go nuts for it!”  Also try it for your next potluck!

Ingredients
2½ to 3 lbs sweet potatoes (or yams)
½ to 1 tsp salt
2 tbsp butter
3 medium or 2 large eggs
¼ cup ranch dressing (with buttermilk preferred)
¼ cup maple syrup
1/3 cup milk
½ tsp salt
½ tsp vanilla extract
1-2 pinches allspice
½ cup salted, roasted almonds
½ cup salted, roasted pistachios
½ cup brown sugar
1/3 cup flour (all purpose is fine)
4 tbsp melted butter
Optional chili pepper flakes or cayenne pepper

Aroma Doveware Dutch Oven, 4.0 Qt.
6-8 servings

Directions
Place about 4 cups water in a pot and bring to a boil. Peel and cut sweet potatoes to roughly the same size chunks. Add ½ to 1 tsp salt and chunks to water and bring back to a boil. Lower heat to simmer and set timer for 4-5 minutes. Test chunks for ‘just tender’ with a sharp paring knife. Cook slightly longer if needed, but don’t overcook (the oven will finish cooking them). When the sweet potatoes are done, quickly drain them thoroughly and allow water to evaporate for 1-2 minutes. Return them to the pot and add 2 tbsp butter. Mash them to desired consistency.

Preheat oven to 350° F Add eggs, ranch dressing, milk, remaining salt, vanilla extract, and allspice to a large mixing bowl, and combine with a whisk. Transfer in a large spoonful of the mashed sweet potatoes and stir into the mixture (don’t transfer all because it can cook the eggs). Repeat until all sweet potatoes are in mixture. Pour into an Aroma Dutch Oven and smooth surface with a spatula.

Roughly chop almonds and pistachios into both large and small pieces. Transfer to small mixing bowl and add brown sugar, flour and optional pepper flakes or cayenne pepper. Stir to combine ingredients and continue stirring while drizzling in melted butter. Spoon mixture on top of sweet potatoes and then spread, with light pats with the back of the spoon for an even surface. Transfer, uncovered, to oven for 25-30 minutes, or until crust is dark brown and nuts begin to roast further. Optionally switch oven to top broiler for 1-2 minutes to darken crust more.

Remove from oven and cool for about 10 minutes before serving.

Over To You
What’s your version of sweet potatoes or yams? Share and inspire us.

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