Sweet potato zucchini casserole

I could have sworn I saw a recipe recently for baked sweet potatoes topped with zucchini and other goodies but now it's lost in the ether of the Internet. What I did find was a recipe for sweet potato zucchini casserole and it was amazing! I didn't have turkey or mozzarella cheese when I made mine so I winged it with sausage and mexican blend cheese. Delicious. I also doubled the garlic and cheese from the original recipe because let's be real. 

 It looks even better than this when it's fresh from the oven and not my leftover lunch four days later.

It looks even better than this when it's fresh from the oven and not my leftover lunch four days later.

Sweet Potato Zucchini Casserole

Ingredients:

  • 1 tablespoon oil of choice (coconut, olive, vegetable)
  • 2 medium zucchinis, diced
  • 1 lb ground turkey (or Jimmy Dean sausage)
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • Salt and ground black pepper to taste
  • 1 cup tomato sauce or spaghetti sauce
  • 2 medium sweet potatoes, sliced (A mandolin slicer is great for this.)
  • 1 cup mozzarella cheese, shredded (or Mexican shredded cheese)
  • Fresh parsley, chopped (optional if you wanna be fancy)

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a medium skillet, heat 1 tbs of oil over medium high heat.
  3. Add zucchini, salt and pepper. Stir occasionally and cook for about 5 minutes. Set aside.
  4. In the same skillet, add onions, garlic and cook until the onions are softened.
  5. Add the ground meat and cook until no longer pink, making sure to break apart the meat with a spoon as it cooks.
  6. Add tomato sauce, the cooked zucchini, salt and pepper. Cook for more 3-5 minutes.
  7. In a greased baking casserole place the slices of sweet potato in an even layer.
  8. Pour into baking dish the ground meat/zucchini mixture.
  9. Top with grated cheese.
  10. Bake for about 20-25 minutes or until the sweet potatoes are tender.
  11. Before serving sprinkle some fresh parsley.

Corn Pudding

This recipe came from Alice Stuteville, a friend of my mother's. It works best if cooked in a shallow glass Pyrex dish so all the corn doesn't sink to the bottom. 2 cups of corn (1 16oz can) 1-2 tbs cornstarch 2 cups milk 1tbs minced onion 3 eggs 2 tbs sugar 1 tsp salt 2 tbs butter or squeeze margarine

Combine corn and cornstarch in a saucepan and heat 3-4 minutes until it thickens. This is better than using creamed corn because they'll put anything in those cans of creamed corn, including chunks of husk.

Add remaining ingredients (be sure to add eggs slowly so they don't cook) and pour into a shallow glass Pyrex dish.

Bake at 325 degrees for one hour. The top will turn a very light golden brown when done.

Sweet Potato Casserole

This is our "new and improved" sweet potato dish over the marshmallow variety. I high recommend doubling the topping to get good coverage. The recipe apparently came from Southern Living, but we got it from Frankie when she and Uncle Curtis started dating. Main Ingredients 6 medium sweet potatoes 1/2 cup sugar 2 eggs 1 tsp vanilla extract 1/3 cup milk 1/3 cup butter

Topping 1/3 cup finely chopped pecans 2 tbs flour 2 tbs butter 1/3 cup brown sugar

Cook potatoes until tender. Let cool, then peel and mash. Mix main ingredients and beat until smooth. Spread into a greased 8x12x2 pan. Combine topping and spread evenly over the top.

Bake @ 350 degrees for 30 minutes.