Sweet Potatoe Casserole for 50
Debbie
11/16/10 		I've been charged with providing the Sweet Potatoe Casserole at Thanksgiving for 50 relatives. How many pounds of sweet potatoes will I need? Can I make it ahead and freeze? Do you have a good basic recipe?

Thanks

ellen
11/17/10 		I consider this a vegetable for the purpose of Thanksgiving meals. and allow 1/2 cup per person. A #10 can serves 20 buffet style. You want about 32 pounds canned drained, about 35 fresh for 100, so you need about 1/2.

There are too many choices for the casserole- mashed, chunked, scalloped, etc. If using whole or pieces, you can replace up to 1/4 the potatoes with drained sliced canned apples for an interesting variation. If doing a marshmallow topping, look for mini marshmallows and use about 1 pound per 50 people.

ellen
11/17/10 		Here is a fairly grown up recipe:

Ellen's Kitchen Splendid Spicy Not too Sweet Potatoes or Yummy Yams
About 4 gallons, 2 large roaster pans; Serves 100 buffet style
Can be prepared two days ahead refrigerated and reheated.

1 1/4 cup vegetable oil
20 medium sweet onions, thinly sliced: may substitute all or part thinly sliced apples
35 lbs sweet potatoes, peeled and cut into large cubes; best choice is red garnet yams, if you can find them
5 quarts water
7 1/2 cups craisins, golden raisin OR currants
1 1/4 cup light brown sugar
2 tablespoons salt
3 tablespoons ground ginger
2 tablespoons ground cinnamon
2 teaspoons cayenne pepper

Divide all ingredients equally between the two pans as you cook.
In 2 large enamel roaster pans safe for stovetop use, heat the oil over medium-high heat. Add the sliced onions and cook until limp and just golden, 3-6 minutes, stirring occasionally. Add in the sweet potatoes and cook an additional 12-15 minutes, until some of the chunks begin to color.
Add the water to the skillet. Add in the fruit, sugar, salt, ginger, cinnamon and cayenne. Reduce heat, cover and cook for 12-20 minutes until the potatoes are just tender. Do NOt overcook if you plan to reheat.
May be served hot or at room temperature.
To reheat in the oven, place in a casserole dish and let stand 30 minutes at room temperature. Bake covered at 325 degrees for 30-50 minutes, stirring occasionally if convenient, until temperature in the center is 165. Hold at 180.
To reheat in 2 electric roasters, preheat the roasters to 400. Place the pans in the roasters, cover, and IMMEDIATELY reduce the heat to 325. Stir occasionally. Bake covered at 325 degrees for 30-50 minutes, until temperature in the center is 165. Turn the roasters to 180 to hold for up to two hours.

Debbie
11/17/10 		Thanks so much. This is a big help.