Thanksgiving Sweet Potatoes
Ingredients:
4 cups sweet potato pulp
1 ½ teaspoon salt substitute
4 cups butternut squash pulp
3 teaspoons milk or cream
½ cup unsalted butter (1 stick) or margarine
1 egg
Topping:
½ cup unsalted butter (1 stick) or margarine just softened
1 cup brown sugar (If sugar is a problem use a ®Splenda Brand Brown Sugar)
1 cup whole oats
¼ teaspoon cinnamon
¼ teaspoon nutmeg (Mace is an acceptable substitute.)
Add nuts and cranberries if you'd like!
Line 1 or 2 baking sheets with tin foil. Halve squash lengthwise and scoop out seeds. Place squash cut side down on foil and bake them with the sweet potatoes in a hot oven until soft, about 45 minutes at 400°F. Remove from oven and allow to cool to touch. To save time on the holiday, you can prepare this ahead of time.
Generously grease bottom and sides of large casserole dish with unsalted butter or margarine. Measure 4 cups of sweet potato pulp into a large mixing bowl. Remove excess liquid from the butternut squash pulp by rolling a cup or two of pulp in a clean, lint-free dishtowel and wringing tightly. Add 4 cups of prepared squash pulp to the bowl, followed by the butter, salt substitute, egg and milk. Blend with an electric mixer until very fluffy. Smooth evenly into prepared dish. Assemble early in the day or the night before, and refrigerate.
1 ½ hours before serving: Preheat oven to 375°F. Mix all topping ingredients in a medium bowl with a fork. Spread streusel-like topping over potato casserole, and bake until topping is bubbly and browned, about 45 minutes to 1 hour. If topping darkens too quickly, reduce oven temperature. Allow to cool and set at least 30 minutes before serving.
NOTE: Butternut squash adds a brightness and kick to the usual sweet potato dish. Its flavor merits the extra work it takes to squeeze out its high moisture content. Use your sweetening agent (Splenda or Sufar) only in the topping and not in the potatoes. Beware of assembling the oatmeal topping in advance: it can turn mushy. The best result is a crispy, crunchy top layer in contrast to the creamy, flavorful potatoes.) |
