thanksgiving tried and true.

i want to share with you my two favorite tried and true thanksgiving recipes.

love sweet potatoes from a can smothered in marshmallows?  me too. but, sooner or later we all have to grow up.

first and forever cookbook:  sweet potatoes with praline topping.

3 pounds sweet potatoes
1 can (5 ounces) evaporated milk
4 tablespoons unsalted butter, cut into pieces
2 eggs, lightly beaten
2 tablespoons firmly packed brown sugar
1 tablespoon vanilla extract
contents of 1 vanilla bean.  here's how.
1 tablespoon brandy
1/2 teaspoon salt

topping
1 cup firmly packed brown sugar
1/3 cup all-purpose flour
4 tablespoons unsalted butter, melted
1/3 cup (1 ounce) chopped pecans
1/4 teaspoon kosher salt

preheat oven to 425 degrees f.  line baking sheet with aluminum foil.

rinse sweet potatoes and prick in several places with a fork. place on baking sheet and bake until very soft when pierced with knife, 1 1/4 to 1 1/2 hours.  remove the sweet potatoes from oven and reduce to 325 degrees f.

when sweet potatoes are cool enough to handle, peel them and put the pulp in a large bowl.  add evaporated milk, butter, brown sugar, vanilla, and contents of vanilla bean, if desired, brandy, and salt.  mash up with a potato masher until all ingredients are blended well.  transfer to an 8 inch square glass baking dish.

to make topping
combine brown sugar, flour, butter, pecans, and salt in a medium bowl.  spoon topping evenly over the potatoes.  bake until the top is golden brown, 24 to 35 minutes.

serves 8.

do-ahead
sweet potato mixture can be made 1 day in advance and refrigerated.  topping can be prepped 3 to 5 days in advance and stored in a sealable plastic bag in the refrigerator.  spoon topping over potatoes just before baking.

if kids are celebrating thanksgiving with you, there is no harm in setting a portion of the sweet potato mixture aside and adding mini marshmallows for them.

next up: pumpkin semifreddo

semifreddo: Italian for "half frozen."

i love pumpkin pie just as much as everyone else...but, thanksgiving dessert isn't the same when this isn't on the table each year.

it's light, sweet, and refreshing. a perfect way to finish off thanksgiving day gorging.

it says to use a metal loaf pan. i have found the crust is sometimes too thick to cut through when frozen, so i just make it in an 8 inch springform pan.

aaaaand. i also coat the walls and pan bottom with a thin layer of butter. plastic wrap is too cumbersome for me when using a springform.  use it for the loaf pan, though.

aaaaand. i sometimes just nix homemade caramel for store bought.

aaaand. you can make it three days ahead.

(just one more aaaaand).

aaaaand. i hope you give this a try, despite the ingredient list. it is totally worth it.  if now isn't an option, give them a try for christmas.

what are your tried and true, go-to recipes?

whatever you are doing this year, i hope you are spending it with close friends and family.  don't forget to serve those who are less fortunate.  your local supermarket most likely has a food bank collection bin with a list of items you can pick up and donate.

happy thanksgiving.

jill