Stephen komi ayao Ingredient 8 sweet potatoes 4 large eggs lightly beaten 12 cup milk 14 cup packed dark brown sugar 4 tablespoons 12 stick unsalted butter melted 12 teaspoon pure ID: 604014 Download Presentation
It is a warm season crop that grows best in long hot growing seasons There are many varieties to choose from with shorter maturity varieties suited to cooler climates Sweet po tatoes are members of the morning glory family are relatively pest free a
The sweet, orange-colored root vegetable is one of the oldest vegetables known to mankind. . . The crop was introduced into China in the late 16th century and spread through Asia, Africa, and Latin America during the 17th and 18th centuries. .
Module “Veterans.”. PLEASE SIT IN MIXED ROLE/SCHOOL GROUPS. The Power of 100 Monkeys. In . 1952, on the island of . Koshima. , . Japanese scientists . were providing monkeys with sweet potatoes dropped in the sand. The .
Potatoes. Native to North and South America. Select potatoes that are firm and smooth. Store in a cool dry place 45-55 degrees . Maximum storage is 30 days. Harvested in October stored all year. Solanine: green color due to exposure to light – cut and discard.
What is a casserole?. B. lend of cooked ingredients that are heated together to develop flavor. Casserole – French term. Cooking Vessels. Non-crystalline (glass) heats up slow, loses heat slow, atoms not lined up, takes longer to heat.
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Sweet potatoes casserole
Presentation on theme: "Sweet potatoes casserole"— Presentation transcript:
Sweet potatoes casserole
8 sweet potatoes
4 large eggs, lightly beaten1/2 cup milk
1/4 cup packed dark
4 tablespoons (1/2 stick) unsalted butter, melted1/2 teaspoon pure vanilla extractCoarse salt and freshly ground black pepperSlide3
Number of serving
Our casserole can serve 8 people.Slide4
Ingredient in half
large eggs, lightly beaten
1/3 cup milk
(1/2 stick) unsalted butter, melted
Coarse salt and freshlySlide5
For the sweet potatoes: Heat the oven to 350 degrees F. Place the potatoes on a rimmed baking sheet and bake until tender when pierced with the point of a paring knife, about 1 hour.
Cool the potatoes slightly. Peel the potatoes, discard the skins, and place them in a medium bowl. Mash with a potato masher or large fork until smooth. Stir in the eggs, milk, brown sugar, melted butter and vanilla until combined; season with salt and pepper.Meanwhile, for the topping: Combine the pecans, brown sugar, flour and butter in the bowl of a
fitted with the blade attachment. Pulse until combined. Set aside.
Transfer the sweet potato mixture to a medium casserole dish and sprinkle with the topping. Place the casserole in the oven and bake until bubbly and browned on top, about 30 minutes. Serve immediately.Slide6