Spicy Sweet Potato Casserole
photo by Rita1652
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 2 tablespoons canola oil or 2 tablespoons vegetable oil
- 2 medium sweet onions, halved and thinly sliced
- 3 1⁄2 lbs sweet potatoes, peeled and cut into large cubes
- 2 cups water
- 3⁄4 cup golden raisin
- 2 tablespoons light brown sugar
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon cayenne pepper
directions
- In a large skillet, heat the oil over medium-high heat. Add the sliced onions and cook for 3 minutes, stirring occsionally. Add in the sweet potatoes and cook an additional 10 minutes.
- Add two cups of water to the skillet. Add in the raisins, sugar, salt ginger cinnamon and cayenne. Reduce heat, cover and cook for 12 minutes until the potatoes are tender.
- Serve hot or at room temperature.
- Note: You can prepare these up to two days in advance. To reheat, place in a casserole dish and let stand 30 minutes at room temperature. Bake at 325 degrees for 30 minutes.
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Reviews
-
I was lucky enough to find sweet onions (Maui's) when I last shopped. I enjoyed this as a welcome change from the usual holiday sweet potato dishes. Splenda Brown Sugar was used in place of the regular brown and I used double the cinnamon and ginger. It all came together with a lovely layering of flavor intensity, the sweet, the savory and and a tiny nip of heat.
-
I was less than impressed with this as a side dish. I didn't enjoy the combination of flavours. However, I froze the leftovers and when I found a recipe for Risky Biscuits by Janet & Greta Podleski from Eat, Shrink & Be Merry, I used this in place of the mashed sweet potatoes and cinnamon. Made an awesome base for the biscuits.
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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