A Promised Update: Sweet Potato Cassarole with Brown Sugar Pecan Crumble

So from here on out I wanted to only post healthy recipes…at least for a long time!  Buuuut I had promised you all that I would add pictures of the process to this post, and it is so delicious it is worth it!  I don’t want you to miss this!!  The most heavenly Sweet Potato Cassarole EVER.  So here’s pictures for ya!

So, here’s what you need:

  • 3 C Mashed Yams
  • 3/4 Stick of Butter, Melted
  • 1 C Canned Evaporated Milk
  • 1/4 C Orange Juice Concentrate
  • 1 1/2 C Sugar
  • 2 Eggs
  • 1 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla

For the topping:

  • 3/4 C Butter, melted
  • 1/2 C Brown Sugar
  • 1 C Corn Flakes, Crushed
  • 1/2 C Pecans, Chopped

And here’s how you do it!!

  1. Preheat oven to 425*
  2. Mix together yams, butter, milk, and sugar.  Beat in eggs one at a time.
  3. Add spices and vanilla.
  4. Pour into greased baking dish and slide in oven for 15 minutes.  Reduce heat to 400* and bake 5 more minutes, or until set in the middle.
  5. Add topping and bake until pecans look toasted but NOT BURNT!!  5 – 10 minutes.
  6. Serve warm!!!

I see on the original here that it can even be made the day before…just warm up in the oven, put the topping on, and heat!!  🙂

Pretty easy, huh?!  You gotta try this!!  Let me know what you think!!

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Peel and chop your sweet taters.

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Boil until tender, just like you were making normal mashed potatoes.  It will probably take 20 plus minutes, just because sweet potatoes are more firm.

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Drain…

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And mash!  I use my stand mixer, it makes them uber creamy!

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See?

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Now add the rest of the ingredients…

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Pour into a greased casserole dish…

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Slide in oven for 15 minutes.  Reduce heat to 400* and bake 5 more minutes, or until set in the middle.  (It usually takes mine a bit longer than that.)

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While waiting, combine your topping ingredients.

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Sprinkle on top and bake 5-10 minutes, until it is browned but not burned.

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And there ya go!!  SO DELICIOUS!!

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Yummy yummy yummy!!

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Chicken Sweet Potato Curry Skillet

My husband LOVES curry.  A lot.  It shows up in almost everything that he makes.  Scrambled eggs.  Omelets.  Chicken.  Everything.  So when I found this recipe in one of my favorite cook books, Deliciously Healthy Vegetables, I knew I had to try it out.  A few tweaks here and there, and we had a really fantastic, hearty and warm meal.  Add a little quinoa and you got your protein, your veggies, your curry, your textures…what more could you want?!  I love one pot dinners.  And I love using my cast iron skillet.  So all in all, this meal made me very happy.  And how perfect to bust it out now that squash and sweet potatoes are making their appearance for fall?  You’re gonna love this!

PS…I know I have said it before, but you should all look in to this cook book.  I have not tried one thing out of it yet that I don’t love!!!

 

So, here’s what you need:

  • 3 Large Chicken Breasts (If you have a big cast iron skillet.  You may want to use fewer if its small)
  • 3 Tbsp Coconut Oil
  • 2 Small Sweet Potatoes, peeled and chopped into 1/2 inch cubes
  • 1 garlic clove, minced or 1/4 tsp garlic powder
  • 1 tsp fresh ginger or ginger paste
  • 1/2 onion, minced
  • 1 1/2 C Coconut Milk
  • 1/2 tsp Curry Powder (This is for a mild flavor.  If you want it to pop, add a little more.)
  • Salt and pepper to taste
  • 1/4 tsp Cinnamon (I had to add this because Mr. Rodgers always uses cinnamon with his curry!)
  • 1/2 C Fresh cilantro chopped…or 1 tsp dried

 

And here’s how you do it:

  1. Cut chicken breasts in half length wise.  Season generously with salt and pepper.
  2. Melt the coconut oil in your skillet over medium heat.  Cook your chicken for a few minutes per side to get a sear.  Remove from pan and set aside.
  3. Now add the sweet potatoes and onions and cook for about 5 minutes until starting to brown and soften.  Add garlic and ginger and stir, cooking until fragrant (about a minute.)
  4. Add coconut milk, salt, pepper, curry, cinnamon, (and cilantro if you are using dried) and stir.  Bring to a boil.
  5. Put the chicken pieces back in the skillet and simmer for about 20 minutes until chicken is cooked through and sweet potatoes are tender.
  6. Pile steaming hot quinoa on plates, top with chicken, sweet potatoes, and the sauce, then sprinkle with cilantro and enjoy!!  Perfect description:  COMFORT!

Peectures!

 

Chicken Scallopini 2Chop your sweet potatoes into 1 inch cubes…

Chicken Scallopini 1Prepare the rest of your ingredients.

Chicken Scallopini 3Cut chicken breasts in half length wise.  Season generously with salt and pepper.Chicken Scallopini 4

Melt the coconut oil in your skillet over medium heat.  Toss in the chicken.

Chicken Scallopini 5Cook your chicken for a few minutes per side to get a sear.  Remove from pan and set aside.

Chicken Scallopini 6Now add the sweet potatoes and onions and cook for about 5 minutes until starting to brown and soften.

Chicken Scallopini 7

Add garlic and ginger and stir, cooking until fragrant (about a minute.)  Add coconut milk, salt, pepper, curry, cinnamon, (and cilantro if you are using dried) and stir.  Bring to a boil.

Chicken Scallopini 8Put the chicken pieces back in the skillet and simmer for about 20 minutes until chicken is cooked through and sweet potatoes are tender.

Chicken Scallopini 9Pile steaming hot quinoa on plates, top with chicken, sweet potatoes, and the sauce, then sprinkle with cilantro and enjoy!!  Perfect description:  COMFORT!