Fresh Entrees and Side Dishes

Ingredients

• 4 large sweet potatoes (about 5 lbs.), peeled and quartered
• 1/4 cup California Olive Ranch extra virgin olive oil, plus more for greasing casserole
• 1 medium onion, chopped
• 2 - 3 tsp grated fresh gingerroot
• 1/4 cup pure maple syrup
• 1 egg
• 2 Tbs grated orange peel (approx. 2 oranges)
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp cardamom, optional
• 1/8 tsp cayenne pepper
• 2 slices cinnamon bread, torn into 1-inch pieces
• 2 tsp California Olive Ranch extra virgin olive oil

Directions

1. Place potatoes in Dutch oven with enough water to cover. Bring to a boil. Reduce heat to medium-low; cover loosely and simmer 15 to 25 minutes or until tender. Drain well in colander; place in large bowl; set aside.
2. Heat oven to 350ºF. Lightly oil 2-quart casserole with olive oil. In medium skillet or saucepan, heat olive oil over medium heat. Add onion and gingerroot; cook and stir until tender.
3. Lightly mash potatoes with spoon or potato masher. Add onion mixture and remaining ingredients except cinnamon bread and 2 teaspoons olive oil. For a smoother consistency, beat with mixer to blend. For a chunkier mixture; mash with potato masher or wooden spoon to blend. Spoon into prepared casserole.
4. In food processor or blender, process bread pieces until completely chopped. Blend in remaining 2 teaspoons olive oil. Sprinkle over potato mixture.
5. Bake 35 to 45 minutes or until lightly browned and thoroughly hot.