I guess you can sense a theme to the past few posts:
Orange Autumn-inspired dishes! 'Tis the season for me to go overboard with wonderfully comforting vegetables such as butternut squash and pumpkin. Another favorite is sweet potatoes, especially when they've been baking in the oven to the point that they are super sweet and need no butter (yet I still must use butter!).
I was a little bit too excited when I stumbled upon roasted, mashed sweet potatoes in the freezer section at Trader Joe's. I was even more excited after reading the ingredients - Sweet potatoes and nothing else. I was expecting them to be sweetened, but they weren't. As much as I love baking a sweet potato, I don't always have time. And let's face it, a potato "baked" in the microwave just never tastes as good as the real deal. Baking the potato makes it so caramelized and there isn't much that comes close to that rich flavor!
This dish came together really easily (mainly because of the frozen potatoes). I was roasting a chicken for dinner, so I just put the potatoes in the oven at the same time. These potatoes are also a lighter alternative to some other sweet potato casseroles that are full of butter and sugar. Not that there's anything wrong with that!
I would definitely make this dish again and I will be sure to stock up on a few bags of these potatoes next time I'm at Trader Joe's!
Sweet Potato Casserole
1 bag Trader Joe's frozen roasted mashed potatoes
1-2 T maple syrup (depending on how sweet you like your potatoes)
Handful dried cranberries
Salt & pepper
|The lineup: Dried cranberries, maple syrup, sweet potatoes, pepper, cinnamon, and salt. Missing from the photo: pecans|
|Sweet potato "puck"|