Spicy Peanut Yam Casserole |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I got this recipe from my sister, but I don't know its origin. We had it for Thanksgiving and loved it. It makes a nice change from all the sweet recipes for yams/sweet potatoes. The hot peppers can be left out and still have a good result. Ingredients:
1 1/2 lbs peeled yams (3 medium to large) or 1 1/2 lbs sweet potatoes (3 medium to large) |
1 medium onion, coarsely chopped |
1 medium bell pepper, seeded and diced (omitting it or substituting a different color pepper also works) |
1/2 teaspoon dried hot pepper, crushed |
2 tablespoons peanut oil |
1 cup crushed tomatoes (i used canned) |
1/2 teaspoon salt |
1 teaspoon curry powder |
1/2 cup dry roasted salted peanut, finely chopped |
Directions:
1. Cook the yams. Either bake them in a preheated 400 F oven about 45-55 minutes or microwave them about 15 minutes.
2. In a medium skillet, sauté the onion, the bell pepper, and the hot peppers in the peanut oil over moderate heat, stirring, until the onion wilts and begins to turn golden.
3. Add the tomatoes, the salt, and the curry powder. Mix well, and cook uncovered over low heat, stirring occasionally, for about 15-20 minutes, until the mixture is thick and most of the liquid has cooked away.
4. Mash the cooked yams in a bowl. Add the tomato mixture and the chopped peanuts and mix well.
5. Spoon the yams into a lightly oiled shallow casserole. Cover lightly and bake in a preheated 375 F oven for 20-25 minutes, just enough to heat through.
6. Yum!
7. Tip: To speed it up, you could use canned yams, a can of Rotel in place of the onions, peppers, and tomatoes, and mix in some peanut butter. It's not my preference, but it works if you are in a hurry.
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