Saturday, November 28, 2009

Wednesday Morning - Rosie Starts On Her Sweet Potato Casserole.

I guess it wouldn't be Thanksgiving
without the ubiquitous sweet potato casserole.
I started off with 4 sweet potatoes, which I peeled and sliced.
I put the sweet potatoes in salted water, brought it to a boil, then reduced the heat and simmered until the potatoes were just tender.
While the potatoes were still hot, I added in 1/2 stick of butter.
My ingredients: 4 sweet potatoes, peeled, sliced, and cooked 1/2 stick butter 4 eggs 1/2 cup milk/cream mixture (I used 1/4 cup 1% milk and 1/4 cup heavy cream.) 1 cup brown sugar 1 tsp vanilla
(Where's the vanilla?!?) 1 tsp allspice 1 tsp nutmeg 2 tsp cinnamon
Beat the sweet potatoes and butter.
Add in the eggs, one at a time, beating after each addition.
Add in the brown sugar, beating.
Add in the milk/cream mixture and the spices and beat until well mixed.
Pour sweet potato mixture into a 7 x 11 pan. I grated a little extra nutmeg on top and sprinkled a bit more cinnamon for extra measure. At this point, I covered the casserole and refrigerated until Thanksgiving afternoon when I was ready to put on the toppings and bake.
Fast forward to Thursday afternoon.
Toppings for my sweet potato casserole: pecans brown sugar marshmallows butter
I sprinkled about 1/4 cup brown sugar over the top.
Then I placed the marshmallows over about half, the pecans over another half, and pats of butter on top of the pecans. Bake in a 350 degree oven for 45- 50 minutes. Gooey marshmallows, buttered pecans, melted brown sugar, warmth of spices, comfort of sweet potatoes. The Hawthornelets really liked this, especially the spices. And Daughter Hawthorne mentioned that it was even better the second day for lunch. Personally, I had a bite of every quadrant. And I loved all 5. Heh ... Just wanted to see if you were paying attention.

1 comment:

Kathy said...

Why, it's dessert!