Upside Down Sweet Potato Pie


2 tablespoons butter
2 tablespoons maple syrup
1 tablespoon lemon juice
2 cups shredded parsnips
2 cups shredded turnips
1/2 teaspoon ground ginger
1/2 teaspoon dried sage (crushed)
1/4 teaspoon salt
dash nutmeg


Cook sweet potatoes in enough water to cover for 30 to 35 minutes or until potatoes are tender around the outer edges but slightly firm in center. Meanwhile, in a small bowl combine butter, maple syrup, and lemon juice. Pour butter mixture into a 9 inch glass baking dish or cake pan. Swirl butter mixture to completely cover dish. Set aside. Drain potatoes, rinse under cold water. When cool enough to handle, peel potatoes and cut into thin slices. Arrange the potato slices in bottom and up sides of prepared dish, overlapping edges to completely cover (use smaller s
Special Note: To get a head start on this winner, shred the parsnips and turnips ahead of time and keep them covered and stored in the refrigerator until time to complete the preparation.




15.0 servings


Saturday, December 12, 2009 - 12:06am



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