Posted Wednesday, January 20, 2010
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2 teaspoons olive oil
2 cups 2% low-fat milk
4 allspice berries
1 tablespoon fresh ginger, minced
1 large yellow onion, thinly sliced
1/3 cup orange marmalade
2 pounds sweet potatoes or yams
2 tablespoons flour
Preheat oven to 400 degrees. Brush eight one-cup ramekins with olive oil. Cut 2"x12" strips of aluminum foil. Brush with olive oil. Place strips inside of ramekin around the bottom for easy removal. Place milk, allspice berries, pinch of nutmeg, and ginger in saucepan. Bring to a boil. Turn off heat and let spices infuse their flavor while preparing the next steps. Saute thinly sliced onion in a non-stick pan with 1/3 cup of orange marmalade. Stir frequently. It will take approximately 12 minutes to caramelize. Set aside. Pare and thinly slice the sweet potatoes. Place round slices in overlapping design on bottom of ramekin. Layer potatoes 2-3 deep. Top with 1 tablespoon of caramelized onion marmalade. Sprinkle lightly with flour and salt. Top with two more layers of sweet potatoes. Strain infused milk. Pour 1/4 cup of the fragrant milk into ramekin. Cover with foil. Place ramekins on a cookie sheet. Bake for 45 minutes covered. Remove foil. Continue baking for an additional 15 minutes. Remove from oven. Can recover to keep warm. To serve, loosen the sides with the tip of a knife and carefully unmold onto plates. Top each serving with another dollop of caramelized onion marmalade. Note: with paper towel, absorb extra liquid surrounding the sweet potatoes.
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.