If you want to be praised and heralded for bringing the best dish at Thanksgiving, then make this casserole. The dish is inspired by Elisabeth’s Tia Herlinda who made a stellar sweet potato casserole one year. I’ve made a few Peanut Butter Boy conversions that, I daresay, make it even tastier. My favorite way to eat this dish is actually the next day, cold, straight from fridge. But speaking of potatoes, do you know the difference between sweet potatoes and yams? I thought I had it figured out, believing the orange colored ones to be yams and the white ones to be sweet potatoes. Well I thought wrong, and Google and Wikipedia actually added to the confusion. The definitive answer can be found here: The Sweet Potato vs Yam Debate. While technically both are sweet potatoes, I’m still calling this dish the Sweet Potato and Yam Casserole (I enjoy mass confusion). As a bonus, I’ve also included instructions to perfectly cook 2 turkey breasts, for all the white-meat-loving or small-group Thanksgivings out there.
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Casserole:
2 medium sweet potatoes (white flesh)
2 medium yams (orange flesh)
1 (12oz) bag fresh cranberries, rinsed
1/3 cup creamy natural peanut butter
1/3 cup maple syrup (sugar free works well)
1t ground cinnamon
1/4t nutmeg
1/8t ground cloves
Turkey:
2 bone-in skin-on turkey breasts
rosemary
thyme
kosher salt
2 cans turkey gravy
Directions:
1. Preheat oven to 375. Rinse the turkey breasts under cold water and pat dry. Place each in a pan or baking dish with about 1/2 cup water in the bottom. Liberally apply rosemary, thyme and salt to all sides of the turkey, and lift up the skin (without removing it) to season underneath too. Be sure to place the skin back down, then cover the turkey completely with tinfoil and bake for 1-1/2 hours covered, then 1 hour uncovered or until a meat thermometer registers 160 degrees and the skin is crispy. Let sit for 5-10 minutes before carving.
2. While the turkey is baking, peel the sweet potatoes and yams and dice them into large chunks. Spray a large glass baking dish with cooking spray and arrange the potatoes randomly to mix them up. Try to fit them all on one layer, otherwise use a second glass baking dish. Place the peanut butter in a small bowl and microwave it for 20 seconds. Drizzle the peanut butter on top of the potatoes, followed by the maple syrup, cranberries, cinnamon, nutmeg and cloves. Cover dish with foil and bake for 1 to 1-1/2 hours or until the potatoes are cooked through and tender. Have extra cranberries? Throw them in tomorrow morning’s Pumpkin Pie Oatmeal.
3. If timed right, you should have them ready at the same time. Remember to leave extra time to carve the turkey. Serve with warmed gravy.
Additional Info:
Want to complement this dish with the perfect dessert? Then make what I’m making this year, Pecan Pie & Peanut Butter Pudding:
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You know what the sweet potato says, right? “I yam what I yam.” OMG, how lame is that?!? hehe!
I l-o-v-e the idea of Thanksgiving II. I may just get another turkey, since we had almost NO leftovers from the one we had. I have stuffing and mashed potatoes in the freezer, but no turkey!
Haha, I’ve never heard that one before but I like. Go get yourself another turkey breast, it’s much faster to cook! ~ Nick
oops, forgot to say how delicious everything looks! Now I have to go find some lunch…
Mmmm it all looks so tasty. The best part about any holiday is the sales afterward. Then you can have the wonderful meal all over again (chocolate sales the day after Easter/Valentines Day, anyone?).
I just call them all yams. Because I like that word.
20 bucks for all this! You must be kidding me! Wow, That is quite some feat and feast… The food looks great!
ur my cyberspace boyfriend for all ur food goodness. well, one of them anyway! :)
I suppose they’d call you a food groupie? ~ Nick
Your casserole looks fabulous. Love the PB twist! I would go for it cold too … heck, almost everything tastes better when eaten directly from the container!!
What an interesting recipe – crackers in a casserole! Neato!
Looks delicious!
looks tasty! love the cranberries :)
I was having the sweet potato/yam debate in my head at the store today!
It all looks so yummy! Thanks for sharing!
i was totally thinking of getting a turkey breast myself! haha, yum :)
All I know is that I LOOOOOVE the creamy, orange-fleshed potatoes, whether they’re truly sweet potatoes or yams, haha ;-)
Incredible casserole dish you’ve got there, Nick!!
Everything looks amazing! I am loving the PB and yam casserole, YAM! I mean YUM!
i’m constantly in awe of your culinary creations :D
looks AMAZING!
have a great day!
Interesting… I didn’t know the orange ones where technically sweet potatoes as well! That looks so yum by the way… :)
Peanut butter and sweet potatoes sounds like a nice combo.
Oh my gosh. The sweet potato dish looked amazing even before baking!
Unfortunately it was quite inedible at that point =) ~ Nick
Wow – that looks wonderful!
Oh, I wanted to tell you I am doing a 5 cent/comment food drive based on your idea at my blog! I have you full credit for the idea though. :D
Heather
Nick, Amazing stuff! It is 11:44 pm and I am starving right now. Thanks for sharing
zesty
Where’s the Peanut Butter?
Nevermind, I found it!
=)
wow…sounds scrumptiously tasty..
first time here..love your space..
excellent recipe collection with fabulous cliks..
Am your happy follower now.;)
do stop by mine sometime..
Tasty Appetite
Thanks Jay. I definitely will stop by!