Master Recipe
Sweet Potato Casserole
serves 8 to 12
NOTE: Most holiday sweet potato casseroles are too sweet and
swimming in butter. This casserole is sweet but not cloying, rich
but not fatty. In our tests, we found that parboiling the sweet
potatoes is essential. It sets their bright orange color and
releases their sugars. Casseroles made with potatoes that were not
precooked were dry and less flavorful.
3 pounds sweet potatoes (about 6 medium), peeled, halved lengthwise, and halves cut crosswise into 1/4-inch slices
6 tablespoons unsalted butter, melted, plus softened butter for baking dish
2 tablespoons honey
3 tablespoons molasses
1 tablespoon grated fresh gingerroot or 1 teaspoon ground ginger
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
11/2 tablespoons cornstarch
INSTRUCTIONS:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Bring several quarts of water to boil in large pot, add sweet potato slices, and boil over high heat until sweet potatoes are bright orange and the point of a paring knife easily pierces but does not break apart a few slices, 4 to 5 minutes. Drain potatoes well and turn into buttered 13 by 9-inch dish.
2. Whisk melted butter, honey, molasses, ginger, salt, and cayenne in small bowl; set aside. Mix cornstarch with 2 tablespoons cold water in small bowl until totally smooth, then whisk into butter mixture. Pour butter mixture over sweet potatoes and toss to coat well.
3. Cover dish tightly with foil and bake until liquid is bubbly, about 50 minutes. Remove foil, stir potatoes gently, and bake until liquid thickens to glaze potatoes, about 20 minutes. Cool slightly and serve hot or at room temperature.
VARIATIONS:
Sweet Potato Casserole with Maple
Follow recipe for Sweet Potato Casserole, substituting 5 tablespoons maple syrup for honey and molasses.
Sweet Potato Casserole with Orange
Follow recipe for Sweet Potato Casserole, adding 4 teaspoons finely grated orange zest to butter mixture.
Sweet Potato Casserole with Lemon and Bourbon
Follow recipe for Sweet Potato Casserole, adding 3 tablespoons lemon juice to butter mixture and substituting 1/4 cup bourbon for water in cornstarch mixture.
Sweet Potato Casserole with Pecan Topping
Much sweeter than the original recipe, but delicious.
Stir together 6 tablespoons light brown sugar and 1/4 cup flour in small bowl. Add 4 tablespoons cold butter, cut into 1/4-inch pieces, and toss to coat. Pinch between fingertips until mixture is crumbly and resembles coarse cornmeal. Stir in 1/2 cup chopped pecans; cover and refrigerate until needed. Follow recipe for Sweet Potato Casserole, sprinkling cold nut mixture over potatoes after removing foil. Proceed as directed, baking until topping is crisp and dark golden brown, about 20 minutes.