Out of all of the yummy things I'm making for Thanksgiving, I think this is the one I'm most excited for. I'm not a big fan of the marshmallow coated sweet potatoes that you usually find at a T-day feast, but I do love sweet potatoes. Last year, I was asked to bring the sweet potato casserole, so I went hunting for another way to make them. This is what I found. It's been quite the love affair ever since.
Sweet Potato Casserole with Ginger
3 pounds sweet potatoes (about 6 medium potatoes) peeled, halved lengthwise, and halves cut crosswise into 1/4 in slices
6 tablespoons unsalted butter melted
2 tablespoons honey
3 tablespoons molasses
1 tablespoon grated fresh ginger or 1 teaspoon powdered ginger
3/4 teaspoon table salt
1/4 teaspoon cayenne pepper
1 1/2 tablespoons cornstarch
1. Adjust oven rack to middle position and heat oven to 375 degrees. In large pot or Dutch oven of boiling water, parboil sweet potato slices over high heat until they 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 will and turn into buttered 13x9 baking 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 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 longer. Cool slightly and serve hot or at room temperature.