A Turkey-Day Twist

Still trying to choose a side dish to bring to the Thanksgiving Day table? End your search with chef Casey Glowacki’s sweet potato casserole. Traditionally, this holiday staple is smooth and toothache-sweet, but Glowacki’s version features chunky potatoes, aromatic herbs, and tangy cheese. “Savory always beats sweet for me,” he says.

Sweet Potato Casserole
(Makes 7 Servings)

•     4 Tbs. olive oil
  
•     3-4 large (6- to 8-oz.) sweet potatoes, peeled and cubed into 1⁄4-inch pieces
•     2 Tbs. salted butter, melted
•     2 Tbs. chopped rosemary
•     2 Tbs. chopped parsley
•     1⁄2 cup chopped scallions
•     1⁄4 cup golden raisons
•     Salt and pepper to taste
•     1 cup crumbled goat cheese or grated blue cheese

Heat the olive oil in a large nonstick pan and sauté the potatoes over medium heat until they are dark brown on all sides and caramelized, but still fairly firm, about four to five minutes. Once the potatoes are about 60 percent cooked, remove from heat and set aside.

Preheat the oven to 350°F. In a large mixing bowl, toss the potatoes with the rest of the ingredients, except the cheese. Pack the mixture into a large (13x9x2-inch) casserole dish until it is stacked about 1⁄2-inch high. Sprinkle the cheese on top. Transfer the dish to the oven and bake for 30 to 40 minutes, until the potatoes are tender and the cheese is completely melted and browned.

To get Casey Glowacki’s kitchen tips, click here.

To read more from our November issue,  click here.