Sweet potatoes--they're not just for Thanksgiving!!
We eat them a lot. Mostly because both Abigail and Juliet absolutely adore anything with sweet potatoes in them, like this soup:
which Abigail gobbled down in about two seconds.
But our hands-down favorite is the classic sweet potato casserole, except because we eat it so much we try to make it a little healthier. And simpler, so that it can be thrown together in about five minutes (not counting the roasting time).
Sweet Potato and Applesauce Casserole
3 lbs sweet potatoes
3-4 cups applesauce (I just use the stuff we canned in fall; if you buy it from the store make sure it's unsweetened)
1-2 t. each of ginger, cinnamon
sprinkle of nutmeg
sweetened flaked coconut
1/4 c. butter, if you're feeling wild and crazy
Wash the sweet potatoes and pierce them with a fork. Bake at 350 degrees for about an hour or until soft. Peel, then combine (I use my stand mixer) with applesauce and spices (add the butter at this point if you so desire). Spoon into a casserole dish and top LIGHTLY with brown sugar, then with flaked coconut. At this point you can refrigerate it for dinner later, or pop back in the oven to brown the coconut. If you refrigerate it, plan on warming again at 350 degrees until it's warmed through (20-30 minutes).
When combined with broccoli, and grilled dill-and-lemon salmon, this is Abigail's absolute favorite dinner in the world--it's one where she requests thirds (and getting her to finish her first serving is usually an enormous battle on a regular night).