Texas Cutie Pie

My life bores me. It might as well bore you too.

Thursday, September 28, 2006

Spicy Sweet Potato Casserole

Gary wants me to make him a big meal for Canadian Thanksgiving. Hello you are in Texas now!! Can't you wait a month?

No I have to do it twice. I ain't skipping the REAL Thanksgiving! I will probably fake it and buy most of the stuff at Boston Market. Seriously he will never be able to tell the difference!

I am going to make this dish though. Mainly because I want it :)

2 tablespoons canola oil or 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 raisins
2 tablespoons light brown sugar
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper

1. 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.
2. 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.
3. Serve hot or at room temperature.
4. 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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