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