SWEET POTATO CASSEROLE

Ingredients

+/- 4 c. Sweet potatoes, peeled and cut into about 1” cubes

1 medium Sweet onion, chopped

1-1/2 c. Chicken (or vegetable) stock

1/2 c. Half-and-half (or heavy cream)

1 tbsp. Olive oil

4 tbsp. Unsalted butter, cubed and chilled

1-1/2 c. Sage pork sausage

3/4 c. Dark brown sugar, packed

1/2 c. Pecans, roughly chopped

1 c. Plain mini-marshmallows

+/- 1/4 tsp. Freshly ground nutmeg

Kosher salt

Ground black pepper

Directions

• Preheat oven to 375F.

• In a heavy skillet, heat the oil over medium flame.

• Crumble the sausage into the skillet, once the oil is rippling (but it shouldn’t smoke).

• Cook until just browned. Set aside.

• Spray a large casserole (or deep 9”x13” baking dish) with non-stick cooking spray.

• Arrange the sweet potato chunks and chopped onions evenly in the casserole, and cover with the stock and half-and-half.

• Sprinkle with some salt and pepper, and the nutmeg.

• Evenly distribute the par-cooked sausage over the sweet potatoes, covering this with the chopped pecans.

• Evenly sprinkle the brown sugar on top of the sausage and pecans.

• Distribute the marshmallows over all, followed by the cubed butter.

• Bake uncovered for 15-20 minutes, until the marshmallows are lightly browned, and the sweet potatoes are fork tender.

• Remove from oven, let stand for 5 minutes, and serve hot.

Probably nothing new under the sun, just my take on sweet potatoes as done in the South.

What a Dumpling!