Sweet Potato And Chile Casserole

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Here is an idea for Thanksgiving. (see head note) kathleen

 

* Exported from MasterCook *

 

Sweet Potato And Chile Casserole

 

Recipe By : Chile Pepper Magazine, October 2001, page 27

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large yams -- peeled and sliced

2 medium russet potatoes -- peeled and sliced

8 fresh poblano peppers -- roasted and seeded

1 medium onion -- chopped

2 large tomatoes -- chopped

6 green onions -- sliced

1 cup corn kernels

8 egg whites

2 1/2 cups low-fat cottage cheese

1 ounce Parmesan cheese -- grated

1/2 teaspoon cumin

1/2 teaspoon cinnamon

2 tablespoons fresh oregano -- chopped

4 cloves garlic -- minced

1/2 teaspoon chile flakes

fresh ground pepper -- to taste

1 tablespoon soy sauce

2 ounces Monterey Jack cheese -- grated

1 ounce Feta cheese -- grated

 

Yield: Serves 4 • Zest Factor: Medium

 

I first made this as a holiday version of my chile cheese pie. Here's a

meatless version.

 

1. Preheat oven to 350. Roast, peel and wash chiles, leaving them whole,

but split in half lengthwise, without the stems or seeds.

 

2. Mix grated Feta and Monterey together in bowl and set aside. In

another bowl mix egg whites with cottage cheese, Parmesan, cumin, cinnamon,

oregano, garlic, chile flakes, and pepper and set aside. Peel yams and

russets and slice lengthwise 1/4 inch thick. Place sliced yams and

potatoes in bowl covered with water and set aside.

 

3. Line the bottom of an oil-sprayed (9x 12 oven proof dish or casserole

with sliced yams, covering the bottom of the dish, overlapping if

needed. Sprinkle half of cheeses, scallions, tomatoes, scallions, and corn

evenly over yarns to cover, and pour egg mixture over top. Layer peeled

chiles to cover pie completely. Repeat with layer of tomato- scallion mix,

then with remaining cheese, and top with a layer of the sliced

potatoes. (You may add a hit more diced tomatoes, corn, and scallions on

the top of the potatoes, if you care to chop a little extra and go to

sprinkling.)

 

4. Cover dish with lid or aluminum foil, place in center of the pre-heated

oven, and bake for approximately 1 hour. Remove the lid, and bake an

additional 10 minutes to toast the top.

 

5. Remove from oven, and let casserole rest 10-15 minutes prior to

serving. Cut into 8 equal portions and serve with salsa.

 

Recipe by Bill Wavrin, executive chef or Rancho La Puerta.

 

 

 

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