I 'outsourced' Thanksgiving dinner from Whole Foods on two occasions and although I suffered pangs of guilt, they quickly dissipated along with the stress! This year, T-day dinner will be all home-cooked but fortunately, my MIL and SILs are here. As long as there is good food and even better company, I'll take either cook in or eat out options!
Wine is always an appropriate present: whether it's red or white, if the turning grapes into wine was successful, the delicious drink will be appreciated.
I've never really done the marshmallow version cause we're all addicted to these from an 80's "From Minnesota With Love" cookbook. I have always used canned but will try fresh this year in your honor. :)
Sweet Potato Souffle
2 pounds canned sweet potatoes or cooked fresh sweet potatoes
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1/2 cup white sugar
3/4 cup brown sugar
3 tablespoons flour
1/2 cup pecans
Beat sweet potatoes, salt, cinnamon, nutmeg, 1/4 cup of the butter, 2 eggs, vanilla and white sugar together with mixer until fairly smooth. Place in a buttered 2-quart soufflé dish. Mix remaining 1/4 cup butter, brown sugar, flour and pecans together. Sprinkle on top of sweet potatoes. Bake at 350 degrees for 35 to 40 minutes or until done.
Oh thanks for that suggestion - I have a bottle or two of the rasperry infusion on hand and am officially taking one to a birthday party tonight. Cheers!
Thank you so much, Stuart, this recipe looks great. All that sugar! For those of us who don't use margarine, I'm assuming butter will do the trick just fine, yes? Have a Happy Thanksgiving.
Candied Sweet Potatoes
Bake the potatoes with skin on until half or 3/4 baked. Cool enough to handle and peel. Cut into single serving pieces. Layer them in a glass baking dish, single layer. In a large pot, melt 100% pure corn oil margarine, one stick for each glass dish you have with potatoes. Add 1 1/2 pounds of brown sugar for each stick of margarine. Add 1/3 cup maple sugar for each stick margarine. Add one tsp vanilla extract for each stick margarine. Add 1 cup water for each stick margarine. Bring to a vigorous boil and stir to mix well. The margarine will "go into" the sugar. Boil this well. It will be a syrup. Pour it over the potatoes to almost cover them. The syrup should almost come to the top of the pieces. If you need to make more syrup, make it or add a little water to the syrup. Cover tightly with foil and place in 350-degree oven and allow to come to a boil for 30 minutes then uncover and allow to boil away to create a very thick syrup and caramelize the sugar. You should baste the potatoes every 20-30 minutes. It will take hours to cook the moisture off but the final potatoes will be shining and sweet and the sweetness will have cooked into them. Don't stop the in-the-oven evaporation until the syrup is thick. When it cools it will thicken more. Cool and reheat when you need to serve. I always make them the day before Thanksgiving and reheat them, and reglaze them.
Is nobody going to come to the defense of the limp canned greened beans slathered in mushroom soup and covered in crispy onion ringy things? (Um, I ain't gonna, no way.)
I 'outsourced' Thanksgiving
I 'outsourced' Thanksgiving dinner from Whole Foods on two occasions and although I suffered pangs of guilt, they quickly dissipated along with the stress! This year, T-day dinner will be all home-cooked but fortunately, my MIL and SILs are here. As long as there is good food and even better company, I'll take either cook in or eat out options!
Thanks Jenny, this recipe
Thanks Jenny, this recipe looks terrific. Thanks so much for sharing it. Have a great Thanksgiving.
Wine is always an appropriate
Wine is always an appropriate present: whether it's red or white, if the turning grapes into wine was successful, the delicious drink will be appreciated.
I've never really done the
I've never really done the marshmallow version cause we're all addicted to these from an 80's "From Minnesota With Love" cookbook. I have always used canned but will try fresh this year in your honor. :)
Sweet Potato Souffle
2 pounds canned sweet potatoes or cooked fresh sweet potatoes
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1/2 cup white sugar
3/4 cup brown sugar
3 tablespoons flour
1/2 cup pecans
Beat sweet potatoes, salt, cinnamon, nutmeg, 1/4 cup of the butter, 2 eggs, vanilla and white sugar together with mixer until fairly smooth. Place in a buttered 2-quart soufflé dish. Mix remaining 1/4 cup butter, brown sugar, flour and pecans together. Sprinkle on top of sweet potatoes. Bake at 350 degrees for 35 to 40 minutes or until done.
Oh thanks for that suggestion
Oh thanks for that suggestion - I have a bottle or two of the rasperry infusion on hand and am officially taking one to a birthday party tonight. Cheers!
We love St. Croix Vineyards'
We love St. Croix Vineyards' Raspberry Infusion, especially blended with dry Champagne. That's what we use for our traditional new year's eve toast!
Thank you so much, Stuart,
Thank you so much, Stuart, this recipe looks great. All that sugar! For those of us who don't use margarine, I'm assuming butter will do the trick just fine, yes? Have a Happy Thanksgiving.
-Lee
Candied Sweet Potatoes Bake
Candied Sweet Potatoes
Bake the potatoes with skin on until half or 3/4 baked. Cool enough to handle and peel. Cut into single serving pieces. Layer them in a glass baking dish, single layer. In a large pot, melt 100% pure corn oil margarine, one stick for each glass dish you have with potatoes. Add 1 1/2 pounds of brown sugar for each stick of margarine. Add 1/3 cup maple sugar for each stick margarine. Add one tsp vanilla extract for each stick margarine. Add 1 cup water for each stick margarine. Bring to a vigorous boil and stir to mix well. The margarine will "go into" the sugar. Boil this well. It will be a syrup. Pour it over the potatoes to almost cover them. The syrup should almost come to the top of the pieces. If you need to make more syrup, make it or add a little water to the syrup. Cover tightly with foil and place in 350-degree oven and allow to come to a boil for 30 minutes then uncover and allow to boil away to create a very thick syrup and caramelize the sugar. You should baste the potatoes every 20-30 minutes. It will take hours to cook the moisture off but the final potatoes will be shining and sweet and the sweetness will have cooked into them. Don't stop the in-the-oven evaporation until the syrup is thick. When it cools it will thicken more. Cool and reheat when you need to serve. I always make them the day before Thanksgiving and reheat them, and reglaze them.
Is nobody going to come to
Is nobody going to come to the defense of the limp canned greened beans slathered in mushroom soup and covered in crispy onion ringy things? (Um, I ain't gonna, no way.)
My wife would divorce me if I
My wife would divorce me if I even thought about skipping the marshmallows on top.