Sweet Potato Casserole

INGREDIENTS

For the casserole:

• 4 pounds sweet potatoes, about 4 medium (YAMS)
• 1 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 cup butter, melted
• 2 large eggs

For the streusel topping:

• 1 cup brown sugar
• 1 cup lightly chopped pecans
• 1/3 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/3 cup melted butter

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INSTRUCTIONS

1. Prepare the sweet potatoes by scrubbing them clean with water and a scrub brush.
2. Trim 1/2 inch off both ends of each sweet potato, and place them on a wire rack set inside of a rimmed baking sheet.
3. Bake at 400 degrees F. for 40 to 50 minutes or until very tender. This step can be done 1 to 2 days in advance to save time on cooking day.
4. Let the sweet potatoes cool enough to handle. Cut each in half and slip their skins off.
5. Place the sweet potatoes in a large bowl or in the bowl of your stand mixer. Beat on high for 1 minute, stopping to scrap down the sides as needed.
6. Add the salt, sugar, milk, vanilla, and butter, and beat until the mixture is very smooth.
7. Add the eggs and beat until light, about 2 minutes.
8. Place the sweet potato mixture in the bottom of a greased 9x13-inch baking dish.
9. To make the streusel topping, mix the brown sugar, pecans, flour, cinnamon, and melted butter in a small bowl until it comes together like a loose dough.
10. Sprinkle the topping over the whipped sweet potatoes in the pan, forming an even layer.
11. Bake at 350 degrees F. for 35 minutes or until the topping has gotten a bit crispy.
12. Serve hot or warm.

NOTES

• You can cook the sweet potatoes ahead of time to save time on cooking day.
• To make this dish ahead of time, prepare through step 8 (get the sweet potato layer ready and put it in the pan). Make the streusel, and keep it separate. Store both parts of the dish covered, separately, in the fridge until you are ready to bake, up to 2 days in advance. Let the dish come to room temperature before baking, add the topping, and bake as directed. You can also bake the cold sweet potatoes 15 minutes and then add the topping and bake for the rest of the 35 minutes.
• If you'd like marshmallows on your sweet potato casserole, you sure can. Just add 2 cups mini marshmallows to the topping when you make it, and bake as directed.

GARLIC BUTTER CHICKEN BITES WITH LEMON ASPARAGUS

• 3 boneless, skinless chicken breasts, cut into bite-sized chunks
• 2 bunch of asparagus, rinsed and trimmed
• 1/2 cup butter, softened
• 1 teaspoon olive oil
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning or Herbes de Provence
• 1 tablespoon hot sauce, optional (we used Sriracha)
• 1/2 cup (125ml) low-sodium chicken broth
• Juice of 1/2 lemon
• 1 tablespoon minced parsley
• Crushed red chili pepper flakes, optional
• Slices of lemon, for garnish

For the chicken seasoning:

• 1 teaspoon salt
• 1 teaspoon fresh cracked black pepper
• 2 teaspoons onion powder

DIRECTIONS

1. To prepare the chicken bites recipe and asparagus in garlic butter sauce: Start to slice chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Let sit in a shallow plate while you prepare the asparagus.

2. Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes, then soak in ice water to stop the cooking asparagus. This way, asparagus will cook faster and evenly in the skillet. You can skip this step if you have skinny asparagus. Drain and set aside.

3. Heat half butter and olive oil in a large cast-iron skillet over medium-low heat. Gently stir-fry the chicken bites on all sides until golden brown. Lower the temperature, add one teaspoon minced garlic and Italian seasoning and stir and cook with chicken bites until fragrant. Remove the chicken bites from the skillet and set aside to a plate. You might have to work in batches to avoid crowding the pan and have steamed chicken bites instead of brown. 

4. In the same skillet over medium-high, add minced garlic then deglaze with chicken broth (or wine). Bring to a simmer and allow to reduce to half the volume. Add remaining butter, lemon juice, hot sauce, parsley. Give a quick stir to combine.

5. Add the blanched asparagus and toss for 2 minutes to cook it up. Add the sauteed chicken bites back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley, crushed chili pepper, and lemon slices and serve your garlic butter chicken bites and asparagus immediately. Enjoy!

From: Eatwell101