I, for one, do not tire of Thanksgiving meal which is why upon my return from Thanksgiving weekend, I scoured the local grocery for sales. In the end, I spent $20.03 on everything below to create what I term Thanksgiving II, which has provided about 15-20 meals. The turkey was juicy and delicious and the best deal at only $3 for each bone-in turkey breast (~4 lbs each). The green bean casserole was made with woven-wheat crackers instead of crispy onions which was good but the crackers got mushy the second day. The best dish, and highlight for this post, was the sweet potato casserole (pictured above). The dish is inspired by Elisabeth’s aunt who made a sweet potato casserole this past Thanksgiving, which was simply baked sweet potatoes, yams and whole cranberries with a little bit of butter and brown sugar. I’ve made a few Peanut Butter Boy conversions that, dare I say, make it even tastier. This casserole is so delicious that I’ve been eating it cold, straight from the casserole dish with a fork. Thanks Tia Herlinda!
Do you know the difference between sweet potatoes and yams? I thought I had figured it 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 causing confusion).
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2 medium sweet potatoes
2 medium yams
1 (12oz) bag fresh cranberries, rinsed
1/4 cup creamy natural peanut butter
1/4 cup maple syrup
1t ground cinnamon
1/8t ground cloves
1 lb frozen green beans, thawed
1 cans (10-3/4 oz) cream of mushroom soup
3/4 cup wheat crackers, broken
3/4 cup nonfat milk
1/4t pepper
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 you can lift up the skin and season underneath if you wish. Be sure to place the skin back down, cover the turkey completely with tinfoil and bake for 1-1/2 hours covered and 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 slice them in half length wise. Spray a glass baking dish with cooking spray and place half of the potatoes (2 of each) , flat-side up, in the bottom. On top, spread half of the peanut butter, maple syrup, cranberries, cinnamon and cloves. If peanut butter is too thick to drizzle, microwave it first. Add the rest of the potatoes flat-side up and drizzle with remaining peanut butter, maple syrup, cranberries, cinnamon and cloves. Cover dish with foil and bake at 375 for 1 to 1-1/2 hours or until the potatoes are very creamy when stabbed with a fork. Extra cranberries? Throw them in tomorrow morning’s Pumpkin Pie Oatmeal.
3. Spray another baking dish with cooking spray and mix together soup, milk and pepper. Add the green beans and half of the crackers. Bake at 375 for 25 minutes, top with remaining crackers and bake for an additional 5 minutes.
4. If timed right, everything should be ready at the same time. Remember to leave extra time to carve the turkey. Serve with warmed gravy.
Additional Info:
Cory from Zestycook.com is having a 100th post giveaway! The prize is a $100 Amazon gift card (perfect thing for the season), all you have to do is comment with your favorite food, subscribe or link to his post. Click here to enter.
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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