I promised a few more recipes from Thanksgiving. The remaining ones don't really fit as recipes, as they do guidelines.
Here are the Sweet Potatoes:
5-7 medium to large sweet potatoes, peeled and sliced about 3/4 of an inch
1 stick of butter, cut to small cubes
1/4 cup of brown sugar
Cinnamon
Allspice
Nutmeg, freshly grated (I used one full nutmeg nut)
pinch or two of salt
Mini-Marshmallows
Prepare the sweet potatoes as described above, the place in a large kettle, cover with water and simmer until tender. Prick with a knife and you'll know that they are done.
Drain, cool.
Prepare a 13x9x2 baking pan by coating with butter. Place the sweet potatoes in the baking pan. Spread the brown sugar evenly over the top. Drop the pieces of butter around the top of the potatoes. Sprinkle with cinnamon, allspice and fresh grated nutmeg, then add the salt...just a bit...to help with the sweetness. Cover with the marshmallows.
Place in oven at 350 for about 30 minutes...I put in the oven when the Turkey comes out and the potatoes are done when all is warmed through, the butter is melted and the marshallows are turning light brown.
This was the #1 hit this Thanksgiving. Enjoy.
Subscribe to:
Post Comments (Atom)
4 comments:
This is so funny. When I was in Houston with my fmaily, they bought sweet potatoes for Thanksgiving but being Vietnamese, noone had any idea what to do with them. So I had to bake them mash them and turn them into the desserty casserole you are described. I mixed almonds, brown sugar, butter and flour for a struesel layer. I also added some Grand Marnier.
This was one of the most delicious things I've ever eaten. It's so worth that full stick of buttah! :-)
Sounds dee-lish. The fresh nutmeg makes such a difference: this year when I made the usual root veggie dish (our substitute for mashed potatoes- it's potatoes, a turnip, a rutabega, and an apple mashed together, then "marbelized" with pureed carrots and topped with a lotta butter) I used fresh nutmeg that my mom's friend had purchased for her in Grenada. It was so fragrant, and the flavor was so "ripe"- I never want to use the bottled kind again! The dish was a huge hit. Props to the prettiest of the Spice Islands!
I first started using fresh nutmeg about a year ago, bought a package and started lightly. Yum. Then got some new nutmegs this fall and have already been using much more, it's sooo good.
There was a restaurant back home in Superior, WI. Louie's. A Greek dinner. Their pancakes were the best in the city and for a young college kid, I had no idea. I finally figured it out...it was nutmeg. I loved it and would use some from the can it was ok, but not great. Now having used fresh, theirs had to be fresh as well. WOW!
Post a Comment