Yam and sweet potato are the favorite of Thanksgiving all the time in most families, especially in the south! But I am from Southern California. We are interacting with "ordinary" ingredients. This dish occurred when my sister became a weight guardian. She is always hosting my Thanksgiving pot luck. I am always in charge of the recipe "Tuber Blogguard" for our crowd. I do not want to ruin her Thanksgiving, so I came up with this very tasty low fat casserol that was needed for our holiday celebration as a potato and cauliflower masher.
The essential amount is adjustable to fit your crow, I always decide about 4-6 ounces of sweet potatoes or potatoes per person. For all the fruits, you will find that you eat less dish. Not only vitamin A and potassium but also a lot of fibers!
Preheat the oven to 400 ° C. Spray 2-1 / 2 quart casserole with butter-flavored Pam and set aside.
Two pots of potatoes are ready:
You can slice peaches into syrup with 1 tablespoon
Serve 1 C of prunes and dried apricots in warm orange or pineapple juice for 30 minutes (put fruit in a pot, covered with juice, boiled to block heat)
1 C Fresh cranberries, frozen or fresh (thawed if you use frozen)
1 to 1/2 cinnamon cinnamon
1 tsp ground ginger
Kosher salt and pepper
Marble 2 liters
Baked toasted pecan at 1/2 C
Always nice options are dry pears, dried apple, and some of the different textures of peaches dried with the same fruit. Please serve prunes and apricots together.
Scrub and dry potatoes. Bake the cookie sheet for about 40 minutes or about 3/4. Cool for about 10 minutes. Peel off the chuck and cut it so that it does not become thicker than sliced or pruned peaches.
Please season potatoes and peaches, syrups, peaches, prunes and juices, cranberries, cinnamon, shoga, salt, pepper. Please join.
Dot with margarine. Bake for about 15 minutes until the potatoes finish the baking. Please eat toasted and choped pecans. Serve.
