SAVORY SWEET POTATO CASSEROLE

SAVORY SWEET POTATO CASSEROLE
The sweet potatoes can be baked in their skins, then peeled, or they can be boiled.
Makes 6 to 8 servings

3 or 4 large sweet potatoes, cooked, peeled
1 bunch green onions, sliced
1 or 2 ribs celery, chopped
1/4 to 1/2 cup finely diced bell pepper (any color or combination)
1 link andouille or other smoked pork sausage, finely diced
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup water
1/2 to 1 cup evaporated milk (not sweetened condensed), for consistency
1/2 teaspoon celery salt
1 teaspoon onion powder
1/4 cup grated mild cheese
Salt, black pepper and/or hot pepper sauce, to taste
Optional topping: canned fried onions, or buttered cracker crumbs

Coarsely mash sweet potatoes. Cook diced sausage in a heavy skillet or saucepan until it begins to brown. Leave sausage and drippings in the pan, but spoon off excess fat, leaving only a trace.

Stir 1 tablespoon butter into the sausage. Scrape up some of the browned bits from the skillet, then stir in the onion, bell pepper and celery. Saute until vegetables soften a bit.

Stir into the mixture the remaining 2 tablespoons butter and flour, making a very pale blond roux. Sprinkle in onion powder and celery salt, then stir in water to make a smooth paste/thick gravy. Gradually stir in milk. Cook over low to medium heat until mixture thickens. Add more milk if needed for consistency. What you are aiming for is a very thick bechamel sauce, lumpy with sausage and trinity.

Add cheese, stirring just until the cheese melts. Correct seasoning. Add more hot pepper sauce if desired.

Fold in sweet potatoes, mix well, and pour mixture into a greased oven-proof casserole. At this point, casserole can be covered and refrigerated for 2 or 3 days, or frozen for up to 3 months. Bring to room temperature or defrost before heating.

Cover the casserole and bake at 350 degrees for approximately 30 minutes, or until heated through.

If desired, top with canned fried onions or buttered crushed crackers. Return to oven briefly, to lightly brown topping just before serving. Serve hot.