...when the onions have cooked, add the potato mixture, mash, remove from heat and whip in the raw egg. Then it goes into your buttered casserole
No sweet topping here - this has breadcrumbs & bacon and the Creole twist of Jamaican Pickapeppa Sauce in the yams.
It is good to venture outside your comfort zone from time to time - and this is a good way to start!
I was set on this culinary path in 1987 when first introduced to Chef Austin Leslie at Chez Helene in New Orleans. There has been no better Creole kitchen than that of Chef Austin. A mentor and humanitarian, Chef died following the devastation and heartbreak of Katrina. I like to keep his spirit alive by introducing diners to so many of his marvelous dishes.
This is devilishly simple, amazingly tasty, and really interesting and nutritious. The first thing that seems to 'throw' a first-time diner is the taste of the cane vinegar in the Pickapeppa Sauce. Then come just a touch, a light but memorable touch of heat.
You can made this for your family using a can of sweet potatoes in light syrup. This is a soul food recipe, so boiling the sweet potatoes and making a light syrup is something you can try another day. Right now, I want you to try this recipe in the simplest form possible - believe me - the snobbery of the professional kitchen is not always possible, or warranted, 1. when trying an unusual new dish, and, 2. when you don't have a staff to assist in the prep work.
So, this recipe is reduced to a simple prep for home consumption. It works fine and I will whip it up for my own enjoyment from time to time.
I've made this successfully with gluten free breadcrumbs.
- 1 slice of quality smoked bacon + 2 additional Tbs of bacon fat (TIP: 3 thick slices of bacon will give you 3 Tbs of fat, if you don't drain and keep a container in the 'fridge. So, to get the 3 Tbs, fry 3 slices, drain off 2 and leave on Tbs in the skillet after fryting the bacon)
- 1 15-16oz can of sweet potatoes in light syrup
- 1 medium to small white onion, diced
- 1 egg
- 1/4 C breadcrumbs (G-F works fine)
- 2 Tbs Pickapeppa Sauce
- 1/2 tsp sea salt
- 1/4 tsp fresh black pepper
- Butter a cassarole dish - for this amount it ned not be large
- As the oven heats to 350^, fry the bacon (1 or 3 slices). You want 1 crisp slice, which you will crumble when cool
- Add the crumbled bacon and the 2 Tbs of bacon drippings to the breadcrumbs and toss to completely coat
- In a hot skillet, saute the diced onion in the 1 Tbs of bacon fat until translucent
- Add the sweet potatoes in their syrup, salt, pepper and Pickapeppa Sauce
- When heated through, mash the mixture well and remove from the heat
- Whisk the mixture briskly as you add the raw egg to combine
- Pour the mixture into a buttered cassarole dish
- Sprinkle the now-seasoned breadcrumbs on top of the mixture
- Bake for 30 minutes
|Amount Per Serving||%DV|
|Serving Size 1734g|
|Recipe makes 4 servings|
|Calories from Fat 71||4%|
|Total Fat 8.14g||10%|
|Saturated Fat 2.19g||9%|
|Trans Fat 0.0g|
|Total Carbs 365.44g||97%|
|Dietary Fiber 31.1g||104%|