There are noodles in that casserole. Sweet potato noodles. Shall we boogie?
Sweet potato casserole was always my ultimate fave Thanksgiving side dish growing up. Remember all those toasty marshmallows and buttery, crumbled nuts on top? Mah gah. And while I could still giddily inhale 13 pans of that glory today, I’m trying to come to a new eating agreement with my post-gremlin metabolism. So far we’ve settled on me crying in the corner with a jug of wine.
Anyway, I asked you guys on the Facebooks what you’d like to see on this here blog in the coming weeks, and my awesome homie asked for Thanksgiving dishes, done Bev-style. So here we go! Are you nervous?
You know how I have to keep things simple. This dish is a prime example of that. So prime that I had to italicize the word prime to show emphasis. It’s that prime. So much prime that I even italicized the that just now. Major prime. So much prime that I just italic- never mind.
The only trick to this dish is that you’re going to need an Inspiralizer. Remember my last gab sesh about it? I swear to you, I use this thing at least once a week. (this is the furthest thing from an ad, bee tee dub) But it’s true. So true that I just italicized the wor- just kidding!
Basically you’ll inspiralize two sweet pertaters, and toss them with super slivered Tuscan (or regular) kale leaves. AND heavy cream and nutmeg, because holidays. Then you’ll transfer it all to a baking dish, top with fresh breadcrumbs (I made some breadcrumbs out of the last nub (<–gross) of that Mark Bittman no-knead bread I keep blabbing my face about, and dear baby ponies of the land.), freshly grated parmesan and sage leaves.
I do realize that last sentence was a complete trainwreck. I blame my post-gremlin metabolism.
After about 45 minutes in the oven, you’re going to have THIS. (the below photo, not the above. i can’t find the little down arrow button! how annoying is that? you know, the one that’s not this ^. the one that goes down. I see < and > and ^ but not the other one. IS there one? it’s not v is, it? it looks different! should I let the dream die? you can file this under “reasons I want to punch bev in the face.”)
We straight hoovered this mess. GORMANDIZED it like boom.
At the 45-minute mark, check to see how soft the sweet potatoes are. I like mine sliiiiightly al dente, a tad toothy, with a little bit of delicious give. But keep going if you like them mushy and awful.
I’m just kidding!
Oh, don’t forget to garnish with chopped chives. I like that teeny kiss of onion on top of all the crunchy, sweet and earthy.
*also, if you want to sub chopped almonds or walnuts in place of breadcrumbs, you’re still a good person.
Also also, add more cheese. Obviously.
Sweet Potato Noodle and Kale Casserole:
What it took for six:
* 2 sweet potatoes, inspiralized on setting C
* 3 large Tuscan kale leaves, finely sliced
* 1 cup heavy cream
* 1 pinch of salt & pepper
* 1 pinch of fresh nutmeg
* 1 cup breadcrumbs
* a few fresh sage leaves
* about 1/2 cup freshly grated parmesan cheese
* fresh chives to garnish
Preheat oven to 375.
In a large pot, heat the heavy cream. Add the pinch of salt, pepper and nutmeg. Add the sweet potato noodles and kale slivers. Toss to coat with the cream.
Transfer the mix to a baking dish (8×12, or 9×13 is just fine!) Top with breadcrumbs, parmesan cheese and fresh sage leaves.
Bake about 45 minutes, or until the sweet potato noodles have softened to your liking. Mine were sliiiiightly al dente, but I dig that!
Garnish with chopped chives and dig in, for the love.
Wait! Sweet potoodles? Of course I’m the tool that loves that word.