Skip to main content
Performing Art
JP Knaggs' "Mom's nutty cranberry sweet potato casserole and quick-cook asparagus" recipes are perfect for the holidays.
Arts and Entertainment Tuesday, Nov. 18, 2014 6 years ago




Chef JP Knaggs of the Bijou Café shares his family-favorite holiday dishes including "Mom's nutty cranberry sweet potato casserole and quick-cook asparagus."

My Mom's Nutty Cranberry Sweet Potato Casserole

+ 4 medium sweet potatoes, peeled
+ 1 stick unsalted butter (soft but not melted)
+ 1 cup homemade cranberry sauce
+1 cup light brown sugar 
+ 1 cup chopped pecans
+ 1 cup fresh squeezed orange juice
+ 1/2 cup water
+ 1 tbs cornstarch

+ Boil the sweet potatoes for about 1/2 hour or until fork pierces easily. DO NOT OVERCOOK! Drain and set aside.
+ Mix the butter, cranberry sauce, brown sugar and pecans together with a fork. Set aside
+ Pre-heat oven to 350-degrees. 
+ Bring the orange juice and water to a boil and thicken with cornstarch slurry. Cook gently for about 3 or 4 minutes. 
+ Place the sweet potatoes in an oven-proof casserole. Pour the thickened juice over all the sweet potates making sure they are covered. Top with the cranberry mixture. 
+ Place the casserole on a foil covered cookie sheet and put in oven for 30 to 40 minutes or until mixture is bubbling and browned.
+ Remove from oven and let stand for at least 15 minutes before serving. It will be insanely hot!

Quick-Cook Asparagus

+ 1 bunch asparagus
+ 2 average-size shallots
+ Olive oil to taste

+ Slice the shallots
+ Slice asparagus on a bias using top tender parts
+ Add olive oil to a pan 
+ Saute shallots and asparagus
+ Season with fresh sea salt and black pepper
+ Give pan a shake or two to make sure it's cooking eavenly and voíla! 

Click here to READ MORE about the USF Sarasota-Manatee Culinary Innovation Lab in Lakewood Ranch. 


For more In the Kitchen videos, click here

*IN THE KITCHEN is a trademark of Observer Media Group Inc. 



Related Stories