Culinary Cannabis

Sweet Potato Casserole Story
Hello Everyone!
Thanks for stopping by today to spend some time, maybe, getting a jump on the big upcoming holiday meals. But first, true confession time. For most of my life, I didn’t think I liked sweet potatoes and,
therefore, by extension sweet potato casserole. In my parents’ house, sweet potatoes only made an appearance at Thanksgiving in the form of a sickly-sweet casserole topped with even more sugar in the
form of (usually) charred marshmallows.
While my version of sweet potato casserole is less sweet than that of my youth, this dish could sƟll make
an appearance on either the dessert table or on the dinner table as a side dish. The nuƩy, crunchy
topping provides relief from the sweetness of the casserole.
This recipe uses two different infusions – one is the butter in the casserole, and one is the sugar in the
casserole. This is the first recipe that uses infused cannasugar. Cannasugar is made with a FECO (full extract cannabis oil) extraction, sometmes referred to as a “green dragon” infusion. Here’s how you
make the cannasugar:
First decarb the amount of cannabis you want to use in the infusion. Place the cannabis in a Tightly lidded container (think Mason Jar) and pour over enough high proof alcohol to cover the cannabis.
Please only use food grade alcohol (I use EverClear brand – 190 proof grain alcohol). The higher thealcohol proof, the more efficient the extracƟon. Shake the jar for several minutes, then tuck away in a
cool dark place. The extraction process will take a minimum of 24 hours but can go for a week or more if you have the Ɵme. Shake the jar a few times during the extraction period. Once you have your
extraction, strain out the cannabis. Now the alcohol needs to be evaporated, leaving the THC or CBD
deposited on the sugar. Please use granulated white cane sugar for this process. Pour 1 cup of sugar
into a non-reactive dish (I use a glass casserole dish). Pour the FECO alcohol infusion over the sugar and
sƟr to incorporate the alcohol into all of the sugar crystals. It should look like wet sand at this point.
Cover with a breathable cloth (clean dish towel or cheesecloth) and again put in a cool dark place. The
evaporation process will take several days. SƟr the mixture several times a day to prevent large, hard
clumps from forming. One the cannasugar again looks like (slightly dirty) granulated sugar, it is ready to
use.

Ingredients:

ouble-Down Sweet Potato Casserole
Casserole ingredients
3 lbs. sweet potatoes (~4 medium)
½ c (1 stick) cannabuƩer
1 t orange zest
2 eggs
1 c cannasugar
½ t cardamom
1 t cinnamon
1 ½ t vanilla extract
½ c half and half
Pinch of salt
Topping ingredients
1 c finely chopped pecans
½ c brown sugar
½ c granulated sugar
¼ c buƩer (1/2 stick)
Pinch of salt
Preheat oven to 400 degrees F. Scrub sweet potatoes, prick several times with a fork. Place on foil-lined
cookie sheet and bake in preheated oven unƟl completely soŌ – 1 – 1 ½ hours.
Lower oven temperature to 375 degrees F. BuƩer casserole dish (I use 9X13) and set aside.
When potatoes are cool enough to handle, scoop flesh from skins and add flesh to large bowl and beat
with electric mixer unƟl smooth. Add remaining casserole ingredients and mix thoroughly.
Place sweet potato mixture into prepared casserole.
Combine all topping ingredients in another bowl and mix well. Sprinkle topping evenly over casserole.
Bake for 25-30 minutes or until the topping is hot and bubbly. Let rest at least 5 minutes before serving. As always start with a small serving, and keep out of reach if children and pets

Culinarily Yours in Cannabis,

Mary Ann