Happy Thanksgiving!
This fantastic yet simple recipe, titled “Sweet Potato Bake,” is from Mrs. Florence M. Biffle (1914–2006), who was a member of Faith Lutheran Church in Jefferson City. I recently found her obituary online. I’ll bet my Great Aunt Lydia Meyer knew her well, since she was a longtime member of the same church and was also a quilter. Also, I’ll bet my Grandma Schroeder and Great Aunt Minnie Bartlett new Mrs. Biffle, too, since they were all longtime members of Jefferson City’s Hawthorn Garden Club.
I never knew Mrs. Biffle, but I feel I could easily have known her. There’s a good chance I was in the same room with her at some point, and just never knew it. Anyway, I’m grateful to her for this recipe, and for these small connections between our worlds.
I noticed she was buried out at Hawthorn Memorial Gardens cemetery, so in a few weeks when I'm out decorating Grandma and Grandpa Renner's grave, I'll see if I can find Mr. and Mrs. Biffle.
This recipe was on p. 49 of Cooking with Faith: Favorite Recipes of Faith Lutheran Church Women, Jefferson City, Missouri, by the Faith Lutheran Ladies Guild, Jefferson City, Missouri [ca. 1975].
This is an interesting, fruity-glazed alternative to the standard (and I think tiresome) sweet potato casseroles made with brown sugar, pecans, and marshmallows, so common at the Thanksgiving table. I think you’ll really like this for a change of pace.
I’ll offer my tips and suggestions after the recipe.
Sweet Potato Bake
Cook 4 to 6 sweet potatoes until almost tender. Skin and cut to desired size (chunks). Place in a casserole dish.
Combine and bring to a boil:
1 c. apricot nectar
2 T. orange juice concentrate (not diluted)
½ c. brown sugar
1½ T. cornstarch
1 t. salt
½ t. cinnamon
2 T. butter
½ c. water
Pour over the potatoes and bake 30 to 40 minutes at 350°F.
Julie’s notes:
You can peel the sweet potatoes and cut them into chunks, then cook them in gently boiling water if you don’t want to bake them. I have also steamed them, and that works, too. But don’t overcook the potatoes; remember they will be cooking for another half hour in the oven.
I use a 9 x 9 Pyrex baking dish. You will cook it uncovered, so what begins as a liquid dressing reduces to a gooey glaze over the potatoes. Pull them out of the oven when the sauce is gooey enough for your taste.
The dressing mixes up most easily if you first combine all the dry ingredients together before adding them to the liquid.
Kern’s Apricot Nectar, which is no doubt what Mrs. Biffle had in mind, used to be available at all the grocery stores around here, but I haven’t seen it in years. I think the company’s out of business. There’s another brand called Jumex, but I’ve never seen it except online. I’ll bet it’s something to look for at an international store. Both seem to contain high fructose corn syrup and other less-than-desirable ingredients. But it’s no problem if you can’t find apricot nectar. Just take some canned apricots and some of their juice and puree it in a food processor or bullet blender, so it gets to the consistency of a thick “nectar” type juice. You only need a cup. A bonus of doing it this way is that you can decide how much corn syrup to include (since you are selecting your can of apricots—in heavy syrup, light syrup, or whatever). You can even puree the apricot pieces with just water, if you want.
There's no reason you couldn't use dried apricots, simmered in water until they're perfectly soft, then process those in a bullet blender or run them through a food mill, to make them into a liquid puree. I suppose that would be healthier. But I think using canned apricots with their corn syrup is more authentic to the midcentury church ladies cooking style.
Do-ahead tip: You can put the peeled, precooked potato chunks and the uncooked sauce into the casserole dish, dotting the butter on top, covered with plastic wrap, and refrigerate overnight. Or out on your unheated sunporch, if it’s cool enough. Finish it in the oven the next day.
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