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questions about katiec's sweet potato casserole

9 years ago

About what weight do you think would be accurate for the 8 large sweet potatoes? I never know what size produce to expect at the store, and I try to put down a weight for DH who does the shopping.

Would 1/4 inch or even 1/2 inch slices work OK?

Sweet Potato and Caramelized Onion Casserole (katiec)
16 servings
8 large sweet potatoes -- peeled and thinly sliced
8 large onions -- sliced
4 tablespoon olive oil
8 tablespoons butter
4 tablespoon dark brown sugar

Drizzle onions with oil and cook on low heat until caramelized, stirring occasionally.

Layer 1/2 sweet potato slices in a shallow 1 qt. casserole dish. Cover with caramelized onions. Layer remaining sweet potato slices over onions. Dot with butter, sprinkle with brown sugar.
Bake uncovered at 350F for about an hour or until casserole is browned on top.

Comments (5)

ovenbird
9 years ago
I generally use a conversion of 1 large sweet potato = 1/2lb. FYI, Katiec's original recipe is 1/4 of the one you posted. I quadrupled it for a large Thanksgiving crowd!

This year I used a 4mm slicer blade with a food processor...very fast! In the past I've manually sliced the potatoes and they were thicker. I think any thickness would work but thicker slices retain more of the sweet potato flavor than the thinner slices.
KatieC
9 years ago
Liz, I've always sliced the sweets at about 1/4", but I don't think it matters much....thicker slices may take a little longer. I've used partially cooked sweets when time is an issue, too.

The measurements are all arbitrary, whatever fits in the dish will work. I wrote down exactly what I used one year when The Kid was off to college and kept asking me for 'real recipes'. Don't think I've used exactly the same proportions since, lol.
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Just do it.... Peel the sweet potatoes....then simmer in water until they can easily be pierced with a fork. Then butter a casserole, slice the potatoes and put a layer in the dish, sprinkle with a little salt, sprinkle a little ( or a lot) of brown sugar...add another layer and salt and brown sugar....drizzle it all with melted butter...put into the oven at 350 and bake for 25 to 30 minutes... Remove from the oven and turn the temperature of the oven to 425 and line up marshmallows on top. Bake until browned about 15 minutes....maybe less. I also think a sprinkle of cinnamon would be good before you add the marshmallows....or perhaps ginger. Linda C
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liz_h
Original Author
9 years ago
ovenbird, I forgot I have 2 slicer blades; surely one will work. The only way I could picture slicing this many potatoes was to use a mandoline. I was looking at this for a crowd, but I may try it just for us. This forum is getting me to want to spend more time in the kitchen!

katiec, I hear you about the "real recipes" I have to do that for DH. It can be difficult, as our brains are wired so differently.
ovenbird
9 years ago
katiec, you've become a legend to my family! We can't have a Thanksgiving without your sweet potatoes now...it's a tradition. Thanks for posting your recipe way back when!
chase_gw
9 years ago
A legend here too!

Katie's recipe is a must have at Easter, Thanksgiving and Christmas dinners because , in addition to turkey, I also serve ham and they are dynamite with ham.

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