Saturday, November 21, 2009

Sweet potato dressing

I like sweet potatoes, but I don't care for the recipes that make them even sweeter - such as the kind where marshmallows are melted on top, or where they're mashed with brown sugar. Just a matter of taste, obviously... Anyway, if you don't want your sweet potatoes too sweet, this recipe is just great. It can be eaten with turkey at Thanksgiving, or as a separate meal if you use enough sausage. Warning: all quantities are approximate, so adjust them according to taste.

2 or 3 large sweet potatoes

Pork or turkey sausage, anything from a half pound to a pound. I usually use breakfast sausage, but I've heard Italian sausage works well. If I can't find the sausage meat in bulk, I squeeze it out of the casings.

Butter or oil

1 onion,  3 or 4 celery stalks, 1 green and 1 red bell pepper, all diced

Parsley, chopped.

Bread crumbs, the coarse kind used for stuffings and dressings, or you can make your own with fresh or stale bread and add salt, pepper, sage and other herbs to taste.

Bake the sweet potatoes until done. Saute the onions and sausage meat, then add and saute the celery and peppers. Add butter or oil as needed. Peel and mash the sweet potatoes and mix in the meat and vegetables. Add bread crumbs to taste (the more bread crumbs, the drier the dressing). Season to taste. Add a little water if needed, or cover with foil. Bake in a 9x13 pan (or whatever size seems right) at 350 degrees (medium oven) for about half an hour.


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