Vegetable oil cooking spray
2
ounces (55g) fresh white or wheat bread
1
tablespoon (15ml) unsalted butter,
at room temperature
3
pounds (1.4kg) sweet potatoes, peeled,
ends cut flat
1
pound (450g) yellow onions,
peeled and cut in half lengthwise
1/2 cup (125ml) currants
Zest of 1/2 orange, removed with a veg-
etable peeler, bitter white pith shaved off
1/3
cup (75ml) freshly squeezed orange
juice
1/3
cup (75ml) maple syrup
(do not use pancake syrup!)
1-1/2 teaspoons (78ml) Herbes de Provence
1/2
teaspoon (2ml) kosher salt
1/2
teaspoon (2ml) freshly ground pepper
2-1/2 tablespoons (35ml) unsalted butter,
at room temperature
Nutritional analysis per serving:
Calories 356 (15% from fat) • carbo 74g • pro 4g • fat 6g
sat. fat 1g •chol 13mg • sod 170mg • fiber 10g
Savoury Sweet Potatoes with Onions & Currants
A lowfat alternative to traditional, rich sweet potato casseroles.
Makes 8 servings
Preparation:15 - 20 minutes, plus 85 minutes baking and resting.
Preheat the oven to 350˚F (175˚C). Spray a 3-quart (3L) baking dish with vegetable oil cooking
spray. Set aside.
Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 - 20 seconds.
With the machine running, drop the butter down the small feed tube and process 10 seconds
to blend with the crumbs. Remove and reserve.
Insert the slicing disc. Arrange the sweet potatoes in the feed tube cut side down and slice.
Remove and reserve. Slice onions; remove and reserve. Wipe the work bowl dry with a paper
towel. Insert the metal blade. Use the pulse to chop the orange zest, about 15 to 20 times.
Scrape the work bowl. Add the orange juice, maple syrup, Herbes de Provence, salt, pepper,
and unsalted butter. Process to combine, 5 seconds.
Arrange one third of the sliced sweet potatoes in a layer in the prepared pan. Top with half
the onions and half the currants. Make another layer of the sweet potatoes, then top with
onions and currants, and end with a layer of the remaining sweet potatoes. Drizzle the orange
juice mixture evenly over the entire casserole. Cover loosely with a sheet of foil that has been
sprayed with vegetable oil cooking spray. Bake in the preheated oven for 65 to 75 minutes,
until the potatoes are tender. Remove the foil, top with the reserved breadcrumb mixture and
bake 10 minutes longer. Let rest 10 minutes before serving.
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