Food & Entertaining - Garden to Table

Sweet potato recipes

Savour these nutrient-packed root veggies in hearty fall meals


One potato-two potato casserole

The next time you're asked to bring a potato dish to a “big game” party or potluck, this is the one to make. It's a terrific sidekick to sticky ribs, bowls of chili or stew, or roast turkey or chicken.

Makes 4 to 6 servings

Ingredients

  • 3 large baking potatoes, peeled
  • 3 large sweet potatoes, peeled
  • Salt, to taste
  • 2 green onions, trimmed, finely chopped
  • 1⁄2 cup (125 mL) butter
  • 1 cup (250 mL) shredded Swiss cheese
  • 1⁄2 cup (125 mL) shredded old cheddar cheese
  • 11⁄2 tsp. (7 mL) salt
  • Freshly ground pepper, to taste
  • 11⁄4 cups (300 mL) whole milk
  • 1 cup (250 mL) fine dry bread crumbs
  • 1⁄3 cup (75 mL) grated parmesan cheese
  • 3 tbsp. (45 mL) butter, melted
  • 2 tbsp. (30 mL) chopped fresh parsley


Preparation
Cut all potatoes into chunks of similar size about 1 inch (2.5 cm) thick. Place baking and sweet potatoes in separate saucepans, just cover each with cold water and bring to a boil. Add a touch of salt and cook until tender, about 20 minutes for baking potatoes, slightly less for sweet.

Meanwhile, lightly butter (or use non-stick cooking spray) an 11x7-inch (2-L) baking dish. Preheat oven to 375°F (190°C). When all potatoes are cooked, drain and transfer them to one large bowl. Using a fork, slightly break up (but don't mash) potatoes.

Add green onions, the 1⁄2 cup (125 mL) butter, Swiss and cheddar cheeses, salt and pepper. Toss ingre­dients gently to combine; transfer to baking dish. Pour milk over mixture.

In a bowl, mix together bread crumbs with par­mesan, melted butter and pars­­ley; sprinkle over potato mixture.

Bake casserole for 20 to 25 min­utes, or until hot and crusty golden brown on top. Serve hot.


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