Tuesday, November 23, 2010

Mom's Sweet Potatoes!

 Today Mom shares her Sweet Potato Casserole. Warning: No Marshmallows

Thanksgiving is so much more than the food for me.  It is the one day a year I can express my love and gratitude to the people that are in my life by preparing for them a wonderfully delicious meal and lavish on them my time and attention.  The depths of my gratitude for my family and loved ones comes from knowing that I am not an accident in their lives, and that neither are they in mine.  I am thankful.  That is a much overlooked part of our society these days.  But I feel more than lucky; I am blessed to have a wonderful husband and two great kids. This year I gained a Son when he married Joy. Seeing them life their life together has brought my heart so much joy.  While you’re in your kitchen this Thursday I want to challenge you to think of all the ways you are blessed.  When your loved ones are all napping and looking satiated thanks to your meal and hard work, send a little thank you up above to the One who gave you this life. And remember, you have just created a wonderful memory for years to come.
Happy Thanksgiving!

Part two of my favorite holiday recipes is Sweet Potato Casserole; this is a sweet, creamy, crunchy, delicious addition to any meal.

Sweet Potato Casserole

4-6 medium sized sweet potatoes
½ cup brown sugar divided
1-2 tbsp Real maple syrup
2 tsp Cinnamon
¼ cup butter plus 2 tbsp divided
¼ cup light cream
1 cup chopped pecans
1/3 cup shredded coconut

Scrub and roast potatoes until soft.  Allow the potatoes to cool enough to handle.  Peel the out side skin off of the potatoes and place in a large bowl.  Add the butter and mash.  At this point you need to determine how much liquid your potatoes need to create a soft and fluffy mashed potato.  If your sweets are very wet, which will sometimes happen, use a little less liquid. If your potatoes are fluffy then add ¼ cup of brown sugar, the maple syrup, cream and the cinnamon.  Whip well and place in a well buttered casserole dish.
To create the topping cut the butter and 2 tbsp of brown sugar, sprinkle a little cinnamon in at this time as well.  When the butter and sugar are mixed and look like slightly crumbly, add in the pecans and coconut.   Like to use my hands to get a feel for the topping as I mix it.  Spread over the top of the mashed sweets and bake at 350 degrees until warm through and the topping is golden.

Jenny AKA Joy's Mom

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