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Baked Cushaw and Yam Casserole
Published: Oct 29, 2009
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From Chef John Folse & Co.
Serves 10-12. Many of the old Creole cooks referred to the meat of the cushaw, a green and white, striped crookneck pumpkin, simmered in sugar and spices, as Juirdmon. This mixture can then be combined with Louisiana yams (sweet potatoes) as the perfect filling for pies or turnovers. One of its premiere uses, however, was as a side dish alongside turkey, pork roast or ham on the holiday table, replacing the simple candied yam.
1 (3-lb.) cushaw or 32 ozs. canned pumpkin
3 large sweet potatoes, peeled and cubed
2 cups granulated sugar, divided
3/4 lb. butter
1 cup brown sugar
1/2 cup Steen’s cane syrup
1/2 cup self-rising flour
1 tbl. pumpkin pie spice
1/2 tsp. allspice
1/2 tsp. nutmeg
1/8 tsp. ginger
1 tsp. cinnamon
3 tbls. pure vanilla extract
3 eggs, beaten
3/4 cup heavy whipping cream
1. Preheat oven to 350 degrees. Select a cushaw with a main section approximately the size of a soccer ball. Using a large French knife, chop cushaw into 3-inch squares. Using a paring knife, scrape or cut away seeds and stringy matter from each square.
2. Put cushaw squares in a large pot and cover with 2 inches of hot water. Add 1 cup granulated sugar and bring to a rolling boil. Cover and boil 30-40 minutes or until pulp is extremely tender, but not mushy. Remove from heat, strain and return cooking liquid back into pot. Cool cushaw 15-20 minutes or until easy enough to handle.
3. While cushaw is cooling, put sweet potatoes in reserved cushaw cooking liquid. Bring to a boil and cook 20-30 minutes or until sweet potatoes are tender. Add more water if needed.
4. While sweet potatoes are cooking, scrape meat from cooled cushaw squares into a large mixing bowl and discard shell. When sweet potatoes are done, remove from heat and drain well. Place in the mixing bowl with cushaw mixture, stirring to mix well.
5. Add butter, remaining 1 cup granulated sugar, 1 cup brown sugar and cane syrup, then using a pastry cutter, mash until mixture is smooth. Add flour, all spices and vanilla, continuing to mash and blending well into the mixture. Set aside.
6. In a medium mixing bowl, whisk together eggs and heavy whipping cream until well combined. Whip egg-milk mixture into cushaw and sweet potato mixture, blending well.
7. Place mixture into an 11x8-inch baking dish and bake 30-45 minutes or until slightly browned around the edges. Serve as a sweet vegetable side dish or use as a pie filling.
