Spicy Sweet Potato Casserole

From: Annacia

On Apr 8, 2007

I was lucky enough to find sweet onions (Maui's) when I last shopped. I enjoyed this as a welcome change from the usual holiday sweet potato dishes. Splenda Brown Sugar was used in place of the regular brown and I used double the cinnamon and ginger. It all came together with a lovely layering of flavor intensity, the sweet, the savory and and a tiny nip of heat.

From: Chef #291568

On Mar 26, 2007

I was less than impressed with this as a side dish. I didn't enjoy the combination of flavours. However, I froze the leftovers and when I found a recipe for Risky Biscuits by Janet & Greta Podleski from Eat, Shrink & Be Merry, I used this in place of the mashed sweet potatoes and cinnamon. Made an awesome base for the biscuits.

From: ~Rita~

On Sep 18, 2006

I myself find that these are sweet enough that we don`t need to add all that white stuff! I enjoyed these with all the spices called for and used 2 1/2 pounds of potatoes. When potatoes were tender I removed them and cooked down the liquid and then poured it over just before serving! Thanks!

From: Baby Kato

On Aug 4, 2006

Thanks toni for another great recipe. We enjoyed this sweet potato dish very much. The potatoes were perfectly cooked, tender morsels nestled in sweet onions, flavourful spices and plump sweet raisins with a lovely hint of heat. The cayenne pepper makes them extra special.