Sweet Potato and Rutabaga Casserole (aka Orange Mush)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 50.0
- Total Fat: 1.7 g
- Cholesterol: 4.8 mg
- Sodium: 13.5 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.6 g
- Protein: 0.8 g
View full nutritional breakdown of Sweet Potato and Rutabaga Casserole (aka Orange Mush) calories by ingredient
Introduction
This is a staple at Christmas and Thanksgiving in my family. I'm going to be making this soon for Canadian Thanksgiving and might make a few changes to the directions or serving size after making it, as this is mainly from memory :).This can easily be made the day before and reheated in the oven for about 40 minutes before serving.
It's a lot healthier than many other sweet potato casseroles that I've seen! This is a staple at Christmas and Thanksgiving in my family. I'm going to be making this soon for Canadian Thanksgiving and might make a few changes to the directions or serving size after making it, as this is mainly from memory :).
This can easily be made the day before and reheated in the oven for about 40 minutes before serving.
It's a lot healthier than many other sweet potato casseroles that I've seen!
Number of Servings: 16
Ingredients
-
2 medium sweet potatoes
One medium rutabaga (entered as 3 cups of cubes)
2 medium Apples (usually McIntosh)
1 tbsp Butter (I use unsalted)
1/2 tsp cinnamon (or to taste)
1 tbsp Brown Sugar
1/2 cup Sour Cream (calculated with reduced fat)
Almonds to sprinkle around the edge of the dish (optional, not included in nutrition)
Directions
Bake the sweet potatoes (I use the microwave, remember to pierce the skin in a few places). Let them cool a bit while you do the rest.
Chop the rutabaga into cubes of about 1", and boil until soft, about 20-30 minutes or so.
Peel, core, and slice the apples, and then fry with the butter, brown sugar, and cinnamon until soft.
Drain the rutabaga, scoop out the flesh from the sweet potatoes, and blend the rutabaga, sweet potatoes, and apples together, in stages if necessary. A food processor works best, but I'm going to be mashing and/or using a blender this year as I don't have one.
Blend in the sour cream.
If serving immediately, I think you'd need to heat it in the oven a bit before serving, but we always make it the day before or early in the day and refrigerate then reheat (covered) for about 30-40 minutes.
Sprinkle toasted almonds around the edges if desired.
Makes about 16 1/2 cup servings (guessing, based on the fact that the dish I put it in is 2 1/2 quarts and it's not completely full)
Number of Servings: 16
Recipe submitted by SparkPeople user ANAVLY.
Chop the rutabaga into cubes of about 1", and boil until soft, about 20-30 minutes or so.
Peel, core, and slice the apples, and then fry with the butter, brown sugar, and cinnamon until soft.
Drain the rutabaga, scoop out the flesh from the sweet potatoes, and blend the rutabaga, sweet potatoes, and apples together, in stages if necessary. A food processor works best, but I'm going to be mashing and/or using a blender this year as I don't have one.
Blend in the sour cream.
If serving immediately, I think you'd need to heat it in the oven a bit before serving, but we always make it the day before or early in the day and refrigerate then reheat (covered) for about 30-40 minutes.
Sprinkle toasted almonds around the edges if desired.
Makes about 16 1/2 cup servings (guessing, based on the fact that the dish I put it in is 2 1/2 quarts and it's not completely full)
Number of Servings: 16
Recipe submitted by SparkPeople user ANAVLY.