Sweet Potato Casserole "in the Skin"
Wash the 'taters', removing all of the dirt, grime, and other non essential particles, then wrap individually in foil and place on the BGE (or in the oven) at 350 degrees. Yeah, I know. Bake at 450 degrees. My temp allows about an hour and a half of bake time. Go tor 450 if you are in a hurry.
Just for the record, If you have a remote temperature reader, it seems that a fully cooked Sweet Potato is done at around 210 degrees, so 'place a probe' and go for a walk...
Anyway, the 'tater' is done when you can press on the outside and it 'freely' gives way.
When they are done, remove to the kitchen counter to rest.
Combine the following:
I hate microwave ovens, but use it to melt a stick of butter. I also use the timer a fair amount for my REAL cooking. Add to the melted butter one ounce of Spiced Rum, 2 TBSP Agave Nectar, a TBSP of orange juice, and dash of Kosher and/or Sea Salt.
Mix well and fill up that meat injector which you purchased but never used because you are inherently opposed to putting foreign matter into your precious meat.
Now, 5-7 short 'squirts' of this mixture into each of the potatoes. Refill the syringe as needed.
Don't be ashamed to present a baked sweet potato on or near aluminum foil. It's what potatoes are all about, so go creative here.
Burst it open, garnish with two dollops of marshmallow creme, a garnish of raisins, diced pecans, and a pat of fresh butter.
DELICIOUS!!!
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RECIPE
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YOU WILL NEED A MEAT INJECTOR (SYRINGE) FOR THIS RECIPE.
INGREDIENTS
6 large sweet potatoes (or any amount, just adjust your ingredient amount accordingly)
1 jar Marshmallow Creme
1 cup raisins
1 cup diced pecans
1/2 stick butter
1/2 cup melted butter
2 tablespoons Agave Nectar
1 ounce spiced rum
1 tablespoon orange juice
1 jar Marshmallow Creme
1 cup raisins
1 cup diced pecans
1/2 stick butter
1/2 cup melted butter
2 tablespoons Agave Nectar
1 ounce spiced rum
1 tablespoon orange juice
INSTRUCTIONS
Wrap your sweet potatoes in aluminum foil and place on the grill or in the oven. At 375 degrees, it's about an hour and fifteen minutes till done. You can safely cook them at up to around 425 degrees, though, if you want to rush, and they will take 40-50 minutes. If using an internal temp probe, it appears than an internal temperature of around 215 degrees is done.
While the potatoes are cooking, melt the butter, and combine in the agave, spiced rum, and orange juice. Lay aside.
Remove the potatoes from the cook and you are ready to begin the presentation. Using your meat injector, fill the syringe with the liquid mixture you've prepared. With the foil still on the potato, inject about a 1/4 inch of syringe into the middle of the potato in about 6 to 8 places over the potato's length. Uncover the potatoes and form a bed for them with the tin foil as shown in the picture. This bed also keeps them from wanting to roll around.
Using a knife, slice the sweet potato from end to end, and using your tongs and the knife, lay the potato open, while at the same time, using your tongs to break the meat up a bit. Add two dollops of marshmallow creme side by side in the potato. Garnish with raisins, pecans, and a pat of butter.
Plate and serve. As a nicer presentation idea, encircle the potato with ruffled parsley, or make a bed with leafy lettuce by having all of the lettuce stems come together in the middle of the dessert plate and place the potato in its tin foil bed in the center.
While the potatoes are cooking, melt the butter, and combine in the agave, spiced rum, and orange juice. Lay aside.
Remove the potatoes from the cook and you are ready to begin the presentation. Using your meat injector, fill the syringe with the liquid mixture you've prepared. With the foil still on the potato, inject about a 1/4 inch of syringe into the middle of the potato in about 6 to 8 places over the potato's length. Uncover the potatoes and form a bed for them with the tin foil as shown in the picture. This bed also keeps them from wanting to roll around.
Using a knife, slice the sweet potato from end to end, and using your tongs and the knife, lay the potato open, while at the same time, using your tongs to break the meat up a bit. Add two dollops of marshmallow creme side by side in the potato. Garnish with raisins, pecans, and a pat of butter.
Plate and serve. As a nicer presentation idea, encircle the potato with ruffled parsley, or make a bed with leafy lettuce by having all of the lettuce stems come together in the middle of the dessert plate and place the potato in its tin foil bed in the center.
