Sweet Potatoes and Orange

A number of years ago I published a cookbook of family favorite recipes, mostly from midcentury, as a way to remember my Dad and to keep the recipes in the family. It's been long enough that it's time to update the book. Part of the update includes getting more picture of the finished recipe into the book, so I've started making some of the recipes for just that purpose.

Tonight we had Sweet Potatoes Margherita, a lovely casserole that has boiled and peeled sweet potatoes (yams actually), a bit of brown sugar and butter, and very thinly sliced oranges. If you can find seedless navel oranges, use them. 

All these elements get layered in a buttered casserole dish and baked. During baking you baste the dish with some of the collected juices/syrup. I made about half the recipe since there are only two of us eating the dish, not a family of eight, nine, or ten people. I also reduced the sugar and butter a bit and removed the pith from the orange slices that were in the lower layer. It helps reduce the bitterness that comes with orange pith, but isn't really necessary to do. What I ended up with was a very fresh tasting dish where you could really taste and appreciate the sweet potato flavor and the oranges. If you make it exactly as the recipe suggests, it will be a bit sweeter and richer and more bitter but still tasty. A lot of people prefer candied sweet potatoes and the given sugar, butter and water will give you a true syrup with lots of orange flavor to complement the sweet potatoes.

Although the recipe was popular before microwave ovens, I suspect that you could substitute sweet potatoes that are washed, poked with the point of a knife to prevent bursting, wrapped in a paper towel to keep moistness, and microwaved until tender in place of the boiled sweet potatoes. Then cool, peel, and continue with the recipe as written.

This is a great Thanksgiving dish, which is when we usually had it, but it goes well anytime with pork chops or roast turkey breast. Add a green salad and you have a meal that can take you back to 1950. Here is how the casserole looked right before baking.

Sweet Potatoes Margherita

Boil 6 sweet potatoes in water to cover until tender. Slice the peeled potatoes and arrange in layers in a buttered or greased baking dish, alternating with brown sugar, dots of butter or non-dairy butter and slices of orange with peel left on. Add enough water to make a thick syrup. Bake for 1 hour in a 350 degree oven, basting occasionally with the syrup in the dish.

Fall Fun

Just back from a visit to Seattle. We were lucky (or perhaps brought California sunshine with us?) because all the rain that had been called for as I packed never happened. It was great fall weather with a nice chill to it. That's probably why the fall color was fantastic!

One of the places I visited was the U Dub (as it is known around here) Arboretum where there were lots and lots of fully colorful trees of all sorts. Bliss for me since our fall color is more muted.



We also made sure to check in at Trophy Cupcakes so that we could try the current seasonal one...Candied Yam with a Toasted Marshmallow topping. It was sort of like a good carrot cake but with yam flavor. We also shared a Mocha Chocolate one that was amazing. They really know how to do butter cream frosting at Trophy. They are shown in the photo at the top, surrounded by the leaves we collected on the walk near there. We used to collect fall leaves when the kids were young and iron them between sheets of waxed paper, then hang them up in the windows on cords to let the sun shine through.

All of this indulgence had been preceded by two good sized walks, not counting the walk at the Arboretum the day before. One of the things I love about Seattle is that is seems like a really walkable city to me.

I'm going to be making a dish (or my version of it at least) that we tried at a restaurant in Wallingford area called Smash. I'll post it in the next day or two. It involves two of my favorite flavors: butternut squash and spinach.

XO Elle