Not to make you jealous or anything, but as you read this, I am sitting on the beach in Hawaii with my family. We are having a long Thanksgiving vacation on the white sandy beaches of Kauai. Aaahhhh . . . . Which mean the traditional Thanksgiving just went out the window. No cooking this year.
However, being the Thanksgiving purist that I am, I had to cook a traditional Turkey dinner before I left. So I will leave you with a small holiday recipe. You will never use marshmallows again with your sweet potatoes or yams, this is the recipe of all recipes for sweet potatoes. I had to compliment myself at least 5 times at the dinner table, not to mention all the other compliments.
6 large sweet potatoes or yams boiled, peeled and mashed (don't over cook!)
1/4 c butter melted
1/2 c sugar
1/2 t nutmeg
salt and pepper to taste.
1 c brown sugar
1/3 c flour
1 c chopped pecans
1/3 c butter
1 t cinnamon
Preheat oven to 375 degrees. After the potatoes have cooled, add the eggs, sugar, nutmeg and salt and pepper. Blend with a hand mixer until smooth. Transfer into a oven proof baking dish. Bake in the oven for about 25-30 minutes until the potatoes have puffed and set. Meanwhile combine the topping ingredients till well combined. Once you remove the potatoes from the oven, you can put the topping on and return it to the oven for 10 or 15 more minutes until the topping is browned and caramelized. However, the great thing about this recipe is you can make the casserole a day or two in advance. You can put the topping on cover it and put it in the fridge, and on the day of serving put it into the oven for 20-25 minutes till the topping is brown and caramelized.
This is what it looks like when you put it in the fridge, before you cook it the second time.
This recipe is so dang good! If you are responsible for bringing the yams to Thanksgiving dinner this year and you bring this, the host is going to secretly hate you for upstaging her, and you are going to love it!