So, I was going to do a long Thanksgiving post today, but now the day is quickly slipping by, so I will cheat and show you 2 things I made for Thanksgiving.
The thing I love about Thanksgiving food is that once Thanksgiving is over, you can still talk about the food because Christmas dinner is a lot of the same things as Thanksgiving!!
This year, we spent the day with my in-laws. My mother-in-law provided everything major – the turkey and ham, potatoes, salad, rolls, stuffing. The rest of us were told to bring whatever we wanted. So I brought 2 pies (which I will blog about later) as well as the sweet potatoes and some pumpkin fudge. Both the pumpkin fudge and the sweet potatoes were things that I saw on other blogs and knew that I wanted to try!!
Update 11/2013 – see the pumpkin fudge recipe here!
I’m sure just about everyone follows a wonderful blog called The Pioneer Woman Cooks. What a wonderful blog, and Ree has such a great sense of humor!! Since I just discovered I love sweet potatoes, the minute I saw this recipe on Serious Eats, I knew I wanted to try it. These are DELICIOUS!! Many people that didn’t like sweet potatoes tried these and loved them. This is a recipe that is staying in my repertoire!!
- 4 medium sweet potatoes
- 1 cup Sugar
- 1 cup Milk
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Salt
- 1 cup Brown Sugar
- 1 cup Pecans, chopped
- ½ cup Flour
- ¾ sticks Butter
- Preheat the oven to 375F. Scrub the sweet potatoes and bake them until fork tender, 30-45 minutes. When they are cool enough to handle, scoop out the flesh into a large bowl. Raise the oven heat to 400F.
- Add the sugar, milk, eggs, vanilla and salt. Mash until combined - they don't need to be perfectly smooth.
- In another bowl, mix together the brown sugar, pecans and flour. Add the butter, and using a pastry cutter, cut in the butter until it resembles coarse crumbs.
- Spread the potato mixture into a large baking dish. Sprinkle the crumb mixture over the top.
- Bake in the oven until golden brown, 30-40 miniutes.