We had some hail here last night! I was already in bed but the sound of the hail stones pinging against the cars outside woke me up. All I could do was lay there and hope that my garden was not getting demolished! After raising my little tomatoes, eggplant, cantaloupe, and green peppers up from seeds that I started in February, I feel so protective of them. I am very paranoid now that they have been transplanted outside that they will be destroyed in a few minutes by hail (which did happen to us a few years ago)! Fortunately, when I went out and checked this morning, everything seemed to be in good shape. :)
Since it will be awhile before I get any veggies from my garden, I had to make do with what I have in my house. I was looking for a vegetable to go with dinner tonight and found a couple of sweet potatoes in the potato bin that were looking a little shriveled and needed to be used. One of them was too far gone, but I used the other to make one of our favorite sweet potato dishes. I love this casserole because it is pretty easy to throw together and my kids love it. It can easily be doubled, or even tripled which is what I do for Thanksgiving every year.
I didn't have any oranges, so I just used lemon zest and it was delicious!
Mini Sweet Potato Casserole
1 medium sweet potato
1/2 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
dash of ground nutmeg
1/2 Tablespoon butter or margarine, softened
2 Tablespoons flaked coconut
Place the sweet potato in a saucepan, cover with water. Bring to a boil. Reduce the heat to a simmer, cover and cook for 30-40 minutes or just until tender (check by poking with a fork). Drain. When the sweet potato has cooled enough to handle, peel off the skin and place it in a bowl. Mash with a potato masher until smooth. Stir in the cranberries, orange zest, salt, cinnamon, and nutmeg. Mix the butter or margarine with the coconut. Place the sweet potato mixture in a greased 1 1/2 cup baking dish. Sprinkle the coconut mixture on the top. Bake at 350 degrees, uncovered for 25-30 minutes or until golden brown.
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