Emeril Lagasse Sweet Potato Casserole

Emeril Lagasse Sweet Potato Casserole – – Thanksgiving may be called Turkey Day, but many Americans would argue that this dish is the star of the Thanksgiving dinner.

Sweet potatoes and stuffing are always crowd pleasers, so spice up your meal with these versions from Chef Emeril Lagasse. The New Orleans-raised chef has tried-and-true recipes from the “Good Morning America” ​​archives that will grace your table and wow your guests.

Emeril Lagasse Sweet Potato Casserole

Whether you call it a sauce or a filling, this Lagasse Mom with Chorizo ​​is a holiday staple. The secret is to crush the bread, says Lagasse. “It’s bubbly and all the flavor of the chorizo ​​comes through.” Click here for the recipe.

The Canned Substitute For A Quick Sweet Potato Soufflé

Squash is a popular dish, but a touch of thyme is a key ingredient in this fall recipe. This dish can be made ahead of time so you don’t have to worry about the day. Click here for the recipe.

This homemade version will make you rethink green bean casseroles, says Lagasse. Don’t forget the garlic on top! Click here for the recipe.

Salty, smoky pancetta and minced Brussels sprouts are a wonderful combination, and sweet caramelized onions add to the flavor of this star dish. Click here for the recipe.

Sweet Potato Puree

HAPPY AMERICA – broadcast on GOOD MARIE AMERICA 11/20/13 on the ABC Television Network. (ABC/Fred Lee)

Topping the classic pumpkin soup with crème fraiche and vegetable oil of your choice adds a wonderful flavor. Click here for the recipe.

Sweet potatoes are a popular side, but these Louisiana-style sweet potatoes with pecans and brown sugar have a Southern sweetness. Click here for the recipe.

Honey Butter Baked Chicken With Mashed Sweet Potatoes

The three cheeses are combined to extract more flavor from the spinach. Click here for the recipe. Sweet, savory, and delicious—whether it’s topped with sweet marshmallows or sweet potato butter—there’s a good reason why sweet potato casserole is a holiday staple, gracing many Thanksgiving and Christmas tables. Maybe you’ve overcooked and have more leftover casserole than you can possibly eat in a few days, or maybe you’re trying to spice up your holiday meals by making things ahead of time and you’re wondering if it’s even possible. to cool your sweet potato. The answer is yes, although there are a few things to keep in mind.

In the case of a sweet potato casserole, you want to make sure the sweet potato itself is cooked before putting the casserole in the freezer. Otherwise, all the water in the uncooked potatoes will freeze and burst, causing the potatoes to become watery when thawed. You also don’t want to add toppings yet, as most shades won’t freeze and thaw well, especially if they’re already on top of the pan. Prepare the casserole instead of baking it. Instead, it is wrapped in durable aluminum foil before being refrigerated. You can keep it in the same oven to put in the oven later, or put it in the fridge or in an airtight container. Be sure to label the casserole with the date and further cooking instructions.

Potato Casserole will keep well in the fridge for about 4 months when stored properly. When you’re ready to finish cooking the casserole, it’s best to leave it in the fridge overnight or for a day, as the casserole contains raw eggs. If possible, allow the casserole to come to room temperature before finishing it in the oven. Add your desired toppings (can be made fresh and not frozen in advance, although they must be frozen first, stored separately from the casserole) and enjoy the sweet potato casserole as usual.

Bacalhau A Gomes De Sa

If you end up with a pot of leftover sweet potatoes, you can store them in the refrigerator for 4 to 5 days or leftovers for up to 4 months. Just make sure the toppings are crisp when you add them to the casserole. Wrap in foil and date the leftovers so you know when to finish them to maintain the best quality. I just fell in love with sweet potatoes. I never liked them as a kid because they were oranges…and potatoes…and that was wrong. As an adult, I avoided them because of the slightly scary casseroles that came with little marshmallows that I swear looked like eyes. I don’t care about food staring at me. Then I saw Emeril make these sweet orange cups and I had to try them. Since then, wearing these has become a fall trend. I tweaked her recipe a bit, added orange zest and doubled the brandy (Oh yeah!).

Place the potatoes on a baking sheet and roast until tender, about 1 hour. Remove from the oven and let cool.

Make an orange cup by cutting an orange in half and scooping out the pulp, leaving only the peel. Set aside. I found this easy to do with an electric citrus juicer. If you don’t have one of these, get one. It was money well spent. These juicers can squeeze the last juice out of any citrus fruit and leave you with almost no peel intact.

Double Cut Pork Chops With Tamarind Glaze, Green Mole Sauce And Caramelized Sweet Potatoes

While still warm, peel the potatoes and put them in a large bowl. Discard the skin and tough, stringy fibers. Add the butter and beat the ice cubes with an electric mixer. Add the sugar, eggs, orange juice, heavy cream and brandy and mix until smooth. Add cinnamon, nutmeg and salt and mix well. Re-season to try.

NOTE: The mix or orange cup can be made a day ahead. Store them in a separate container and refrigerate until ready to use.

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