Sweet Potatoes En Casserole
Ingredients
Directions
Prepare the dish
Heat the casserole.
Add one-fourth cupful grated maple sugar or dark brown sugar, and one-third cupful butter.
Layer the potatoes
When the butter is melted, add peeled and sliced sweet potatoes crosswise to cover the bottom of the dish.
Dust with salt and add another layer of potatoes loosely on top.
Pour half a cupful of boiling hot water over the layers.
Bake and serve
Cover and set in the hot oven.
After fifteen minutes of cooking, lift the lower layer to the top so the upper potatoes may cook in the syrup.
When tender, serve.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Sweet potatoes (in the method)
- Form the body of the dish and soften into a tender, spoonable texture as they cook.
- Maple sugar or dark brown sugar (in the method)
- Adds sweetness and, dissolved in the water and butter, forms a syrup that coats the potatoes.
- Butter
- Adds fat and richness, carrying flavour and helping the syrup taste smooth and full.
- Boiling hot water
- Dissolves the sugar into a syrup and provides moisture so the potatoes steam and cook through.
The step that matters
Lifting the lower layer to the top. Potatoes at the bottom sit in the syrup and cook fastest, while those on top can dry out. Turning the layers partway through lets the top potatoes soak up syrup and cook evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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