Recent Recipes
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Sweet Potato Casserole
Comments (0) | Monday, October 17, 2011
Ingredients:
- 4 lbs sweet potatoes, peeled and cut into quarters
- 1 cup packed brown sugar
- 1/2 cup butter, cut up
- 1/4 cup milk
- 4 eggs, lightly beaten
- 3-4 Tbs lemon juice
- stir ins and/or toppers (see below)
Directions:
- In a dutch oven cook potatoes, covered, in enough boiling salted water to cover for 25-30 minutes or until tender; drain and return to pan.
- Preheat oven to 350*F. Slightly mash potatoes with a potato masher. Stir in sugar, butter, milk, eggs, lemon juice, and, if desired, one of the stir-ins; stir until well combined. Transfer sweet potato mixture to a greased 3 qt. rectangular baking dish. If desired, top with one of the toppings.
- Bake, uncovered, for 30-35 minutes or until heated through. Makes 8-12 servings.
Stir-Ins: choose one if desired
- 1/2 cup peanut butter (adds creaminess)
- 2 Tbs orange peel (for tart flavor)
- 2-4 tsp red curry paste (for Indian spice)
- 4 tsp pumpkin or apple spice +1 tsp black pepper (for harvest flavor)
Toppers: choose one if desired
- Peanuts and coconut (Far-East flair)
- Bacon and Rosemary (Smoky depth)
- Onion and garlic (earthy flavor)
- Smoked almonds (salty crunch)
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Checkerboard Sweet Potatoes
Comments (0) | Sunday, October 9, 2011
Ingredients:
- 3 lbs. sweet potatoes, peeled and cut into 2 inch chunks
- 1/2 cup whole milk
- 4 Tbs. butter
- 1 can (8 oz.) crushed pineapple, drained
- 1/4 cup brown sugar, packed
- 1 tsp. pumpin pie spice
- 1/4 tsp. salt
- 20 marshmallows
- 40 pecan halves
Directions:
- Cover sweet potatoes with cold water and bring to boil. Reduce to a simmer and cook 12-15 minutes or until knife tender. Drain and return to pot. Mash potatoes with a potato masher, then stir in milk, butter, pineapple, brown sugar, pumpkin pie spice and salt.
- Transfer mixture to a 2 1/2 qt. oval casserole dish; smooth out top. Starting at the top left, alternate one marshmallow with two pecan halves until the entire casserole is covered in a checker board pattern.
- Bake at 350* F for 25-30 minutes, or until marshmallows are browned and puffed.
Yield: 8 servings
Nutrition facts:
- 343 calories
- 11g fat (4g saturated)
- 5g protein
- 59g carbs
- 6g fiber
- 191mg sodium
- 17mg cholesterol
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Whipped Sweet Potato Bake
Comments (0) | Wednesday, September 14, 2011
Prep: 10 min. Serves: 10
Ingredients:
- 3 cans (15 oz. each) sweet potatoes, drained
- 1/4 cup butter, melted
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 3 cups mini marshmallows
- Preheat oven to 350* F. Beat sweet potatoes, butter, cinnamon, salt and nutmeg in medium bowl with electric mixer on medium until well blended.
- Spoon into lightly greased 1 1/2 qt. baking dish; top with marshmallows.
- Bake 15-20 min. or until sweet potato mixture is heated through and marshmallows are lightly browned.
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Spiced Pumpkin Soufflé
Comments (0) | Monday, September 12, 2011
Ingredients:
- 1/2 cup whole milk
- 1 Tbsp. cornstarch
- 1/4 tsp grated nutmeg
- 1/4 tsp ground cinnamon
- 1/8 tsp ground allspice
- Pinch of ground cloves
- 3/4 cup plus 1 Tbsp. granulated sugar, divided, plus additional for coating ramekins
- 3/4 cup canned pure pumpkin (from 15 oz. can, not pie filling)
- 10 large egg whites
- 1/4 tsp salt
Directions:
- Whisk together milk, cornstarch, spices, and 1 Tbsp. granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking 2 minutes.
- Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
- Preheat oven to 400* F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.
- Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1-2 minutes more.
- Fold one third of the whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
- Bake soufflés until puffed and golden, 18-20 minutes. Dust with confectioners sugar and serve immediately. You can also serve with a simple homemade caramel sauce and whipped cream.
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