Sunday, November 16, 2008

Holiday Blog Potluck!

You can do it! Post your favorite recipe in the combox and I'll re-post it with a backlink to your blog. Let's all try something new this year!
Posted by at
Labels:

2 comments:

Kasia said...

Our family's candied sweet potatoes (I suppose yams would work too, but I'm pretty sure we use s.p.'s...), courtesy of The Big Seester:

You will need: a mess of sweet potatoes (depending on size, maybe one per person and a few extra; but these make yummy leftovers even if they aren't QUITE as good as they are fresh), a lot of butter, and a lot of brown sugar (we use light brown).

Scrub the potatoes and boil them 'til the skins are loose (don't overcook or they'll be mushy). Pull off the skins and slice the potatoes thickly (about 1/2" thick). In an electric skillet, melt a stick of butter and add enough brown sugar for it to get syrupy. Fry the potato slices in the sugary buttery goop.

(In case you couldn't tell, this year will be the first year I will actually be making these. So it is entirely possible that I am leaving out important information. Use the recipe at your own risk... ;-))

I'm thinking medium heat for the skillet, and you fry them 'til they're goopy outside, soft through, and a touch brown on the outside but not burnt. I hope I'm right... (worried look)

November 18, 2008 at 9:30 AM
Larry Denninger said...

This is a recipe I dug out of a Reader's Digest cookbook called "Cook Now, Serve Later". It's a hit at the family Christmas dinner, but I'm sure it'll work jes' fine for Turket Day.

ORANGE-PRALINE SWEET POTATOES

2-1/2 lbs SP's, peeled, quartered and boiled until tender.
1/3 c. OJ
1 tsp orange rind, grated
1 tsp salt
1/2 tsp gnd ginger
1/4 tsp black pepper
5 Tbsp butter or margarine
1 egg
1/2 c brown sugar
1/2 tsp grd cinnamon
1/2 c chopped pecans

(1) Preheat oven to 375. In a large bowl, mash the SP's. Add the OJ, rind, salt, ginger, pepper, 2 Tbsp butter and egg. Beat with electric mixer until smooth. Spooon potatoes into a buttered, shallow, 1-1/2 qt casserole or 10-inch quiche pan, smoothing the top.

*NOTE* I have never ever used a quiche pan, just so you know!!

(2) In a small saucepan, combine remaining 3 Tbsp of butter, sugar and cinnamon. Ove low heat, cook uncovered until blended. Spread the mixture on top of potatoes and sprinkle with the pecans.

*NOTE 2* I always use more pecans than 1/2 c because I can. I like to have pretty good coverage.

*NOTE 3* At this point the potatoes can be refrigerated , tightly covered, for up to 24 hours, if so desired

(3) Bake covered for 15 minutes. Uncover and bake another 15 minutes or until heated through.

Serves 6 - I double this for the holidays, and if you do, just use a bigger pan. I ususally use a 13x 9 x 2 glass casserole dish.

November 18, 2008 at 11:22 PM

Post a Comment

Subscribe to: Post Comments (Atom)