The Best Sweet Potato Casserole

Concoctions are my favorite way to cook. I love to create my own dishes from my creative culinary invention. I love to experiment with different palates, colors. consistencies, and textures. I knew the sweet potato would be soft and orange, the broccoli (green) would be a little hard, the tomatoes (red) would be mushy, so I made the codfish (white) a little hard so that it does not break apart and disappear. 

One 14.5 oz can of diced tomatoes (mixed with sauteed onions and simmered in a medium pot until tartness is gone from the diced tomatoes: takes 30 - 50 minutes) 
Extra virgin olive oil to sautee the onion, simmer the tomatoes, and marinate the sweet potatoes
One big bulb of red onion (diced, sauteed in a frying pan, and transferred to the pot with diced tomatoes)
Four medium sweet potatoes (peeled, cut small, washed, and broiled or air-fried)
One 16-oz fresh or frozen broccoli (Not steamed)
Three frozen cod filets: Seasoned and baked on high heat to make the top hard and the bottom tender.
Herbs and spices to taste: Curry powder, fresh parsley, fresh ground black pepper, fresh chopped garlic, Knorr chicken bouillon, organic turmeric powder, paprika

Mix and Bake
Mix all ingredients in a big bowl except the fish.
Pour into a casserole dish. Break codfish into pieces and place on top of the casserole.
Bake for 40 - 50 or until firm (when most of the liquid is gone)
Preserve the vibrant greenness of the broccoli.
--Frances Ohanenye maintains this visual "cookbook" that features processes and ingredients in pictures. The offerings have evolved into vegetarian and food-allergy recipes. Other cooks and chefs should calibrate according to their locale, availability, and preference. Click on "Open Source Cooking" for additional information. Thanks for visiting.


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