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. My favorite way to eat this dish is actually the next day, cold, straight from fridge. Speaking of sweet potatoes – do you know the difference between sweet potatoes and yams? I thought the orange colored ones were yams and the white ones were sweet potatoes. Well I was wrong, and Google and Wikipedia actually added to the confusion. For those curious, the definitive answer can be found here: The Sweet Potato vs Yam Debate.
3 medium yams, sweet potatoes or Korean yams (our favorite – purple skin, white inside)
1/2 (12oz) bag fresh cranberries, rinsed
1/2 cup creamy natural peanut butter
1/2 cup maple syrup (sugar free works well)
2 tsp ground cinnamon
1/2 tsp nutmeg
1. Preheat the oven to 400 degrees. Dice the sweet potatoes and yams into bite-sized chunks. Spray a large glass baking dish with cooking spray and add the sweet potatoes. If it’s more than 2 layers thick, use a second baking dish.
2. Place the peanut butter and syrup in a small bowl and mix well. If the mixture is still thick, microwave for 20 seconds. Using a knife, drizzle the peanut butter mixture on top of the sweet potatoes. Then sprinkle the cinnamon and nutmeg. Add the cranberries and top with an extra drizzle of maple syrup.
3. Cover the dish with foil and bake for 45-60 minutes or until the potatoes are very tender.
Want to complement this dish with the perfect dessert? Then make this year, Pecan Pie & Peanut Butter Pudding: