Thanksgiving is a time for family, friends, and, of course, delicious food. A key ingredient that often graces the holiday table is the humble sweet potato.
This versatile vegetable is a Thanksgiving staple, and there's no better way to enjoy it than in a classic sweet potato casserole. This recipe perfectly blends
the natural sweetness of sweet potatoes with the rich flavors of brown sugar and butter, complemented by a blend of warm spices and topped with a crunchy, nutty streusel that adds texture and flavor to every bite
No nā mea ʻono ʻuala punahele hou aʻe, e nānā i kēia mau papa mele: ʻO ka ʻuala ʻuala me nā Marshmallows, ʻO ka ʻuala i kālua ʻia me ka meli, Sweet potato biscuits, a Pie ʻUala.
Kaʻina ma ka nānā
palapala aie: Hāʻawi ʻia nā ʻōlelo aʻoaʻo piha ma ka palapala ʻai ma lalo nei.
- Prepare Pecan Streusel.
- E hoʻomaʻamaʻa mua i ka umu.
- Make Sweet Potato Mixture.
- Akoakoa.
- Hoʻomoʻa
Nā Manaʻo a me nā ʻōlelo aʻoaʻo
- Here are two ways to prepare Sweet Potoes: For baking: preheat to 375°F, poke sweet potatoes with a fork, and bake on a foil-lined pan for about 45 minutes to 1 hour. Cool, then scoop out the pulp.
For Boiling: peel and cut into 1-inch chunks, boil in water (no salt) until soft, about 20-25 minutes. Drain and let them cool.- Look for firm sweet potatoes with smooth skin - these will have the best flavor and texture.
- Eʻoluʻolu e hoʻololi i nā meaʻala e like me kou makemake.
- E hoʻāʻo me nā mea ʻala e like me nā ʻōpala niu a i ʻole nā oat crumbles no ke ʻano hoʻohui.
Nā Mea Hoʻomoe Pili
- Kāroti a me ka Sopa ʻuala
- Kohu Pipi me nā kāloti a me ka ʻuala
- Uala Hash
- ʻO ka ʻuala Cajun i kālua ʻia
beauty
ʻO ka ʻuala maʻalahi
Mea hana
nā mea hoʻohui
No ka ʻuala Casserole:
- 3 pauna (ma kahi o 3 a 4 paha) ʻuala , ʻili a ʻokiʻoki i loko o nā ʻāpana 1 iniha
- 4 punetēpona (½ lāʻau) wai paʻakai ʻole , lumi wela a me nā mea ʻē aʻe no ka hoʻomoʻa ʻana i ka ipu bakena
- ½ kiaha ʻo ke ahi'ōmaʻomaʻo , paʻa
- ¼ teaspoon pala pala pala , koho
- 1 teaspoon kinemona ikaika , koho
- 2 nui hua , hahau mama
- ½ teaspoon ʻO ka paʻakai ʻo Kosher
- 1 ka pune extract vanilla maʻemaʻe a i ʻole rama ʻeleʻele
- ½ kiaha waiū hoʻoheheʻe ʻia aiʻole ka waiū holoʻokoʻa
No ka Pecan Streusel:
- ⅓ kiaha ka palaoa a pau
- 1 kiaha ʻO ka'ōmaʻomaʻo o ke kō
- 1-½ teaspoons ka lāʻau'alanamona
- 4 punetēpona ka wai pailaʻole , ka wela lumi
- 1-½ nā kīʻaha pecans , ʻokiʻoki ʻia
Na Ke Kumu
No ka Pecan Streusel:
- In a medium bowl, whisk together flour, light brown sugar, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs.
- Stir in chopped toasted pecans. Toasting pecans beforehand enhances their flavor. Freeze the mixture until ready to use to maintain the streusel's texture during baking.
Prepare Sweet Potatoes:
- E hoʻonoho i kāu umu i 350 ° F a hoʻonoho i kahi pahu i waenakonu no ka kuke ʻana.
- Prick the sweet potatoes with a fork to allow steam to escape during microwaving, preventing any explosive situations. Place the pricked sweet potatoes on a microwave-safe plate and microwave on high (100% power) until they are very soft when squeezed, about 12 to 14 minutes.
- Rotate the plate one-quarter turn every 3 minutes. Let them stand for five minutes. Cut the sweet potatoes lengthwise and either scrape the pulp out of the skin or peel them.
- Beat the sweet potatoes until smooth in a stand mixer for a creamy texture. Incorporate butter, light brown sugar, nutmeg, cinnamon, and vanilla extract to add depth and richness.
- Adjust the sweetness to taste. Beat in the eggs until smooth for a cohesive mixture. Transfer the sweet potato mixture to a baking dish and spread it evenly to create a base. Sprinkle the pecan streusel evenly over the sweet potato layer.
- E hoʻomoʻa no 30-40 mau minuke a hiki i ka ʻulaʻula o ka topping, e loaʻa ana i kahi ʻōpala caramelized nani.
Notes
Hoʻokumu ʻia ka ʻike meaʻai āpau ma nā helu ʻaoʻao ʻekolu a he kuhi wale nō. E ʻokoʻa kēlā me kēia meaʻai a me ka waiwai meaʻai ma muli o nā hōʻailona āu e hoʻohana ai, nā ʻano ana ʻana, a me ka nui o nā ʻāpana o kēlā me kēia hale.