"Not-Too-Sweet" Potato Casserole

(Note: To BEE and those of you wondering what on earth the last photo I posted was about...check my explanation under the comments.)

I thought I'd post a recipe I found a few years ago and has become a Thanksgiving favorite. This is a great alternative for those who don't care for the overly sweet-marshmellowy sweet potato offering. Enjoy!

“Not-Too-Sweet" Potato Casserole

3 lbs (about 6 medium) sweet potatoes, peeled, halved lengthwise, 1/4” slices

6 T. unsalted butter, melted

2 T. honey

3 T. molasses

1/2 t. powdered ginger

3/4 t. salt

1/8 t. cayenne pepper, optional (original recipe called for 1/4 t.)

1 1/2 T. cornstarch

Adjust oven rack to middle position and heat oven to 375 degrees. In large pot or Dutch oven of boiling water, parboil sweet potato slices over high heat until they are bright orange and the point of a paring knife easily pierces but does not break apart a few slices, 4 to 5 minutes. Drain potatoes well and turn into buttered 13x9” baking dish. Whisk melted butter, honey, molasses, ginger, salt and cayenne in a small bowl; set aside. Mix cornstarch with 2 T. cold water in small bowl until totally smooth, then whisk into butter mixture; pour over sweet potatoes and toss to coat well. Cover dish tightly with foil and bake until liquid is bubbly, about 50 minutes. Remove foil, stir potatoes gently, and bake until liquid thickens to glaze potatoes, about 20 minutes longer. Cool slightly and serve hot or at room temperature.

From: Cook’s Illustrated Internet site, Served for Thanksgiving, November 2003.

(NOTE: For Maple taste substitute maple syrup for the honey and molasses.)

Pecan Topping-(optional) Whisk 6 T. light brown sugar and 1/4 c. flour in small bowl. Add 4 T. very cold butter, cut into 1/4” pieces, and toss to coat; pinch between fingertips until mixture is crumbly and resembles coarse cornmeal. Stir 1/2 c. chopped pecans into mixture; cover and refrigerate until ready to use. Follow recipe for Sweet Potato Casserole, sprinkling cold topping mixture over potatoes after removing foil. Continue with recipe, baking until topping is crisp and dark golden brown, about 20 minutes longer.