Sunday, November 18, 2007
From Ima's Kitchen - Cranberries and Sweet Potatoes
As promised yesterday, the recipe for the Bourbon-Spiked Cranberry relish (pictured above) can be found by clicking the link. It's from the folks at Farm to Philly, a group of folks who encourage eating locally.
Since I've never actually made the Bourbon-Spiked Cranberry relish, I wanted to give you a recipe for something I have made. A little history, first. We've always served sweet potatoes because my dad likes them. Sometimes, they'd be doctored up a little bit but they mostly went uneaten. One year, I found my ex-mother-in-law's recipe for sweet potato casserole and thought I'd give it a try. It couldn't hurt - after all, sweet potatoes were mostly ignored at our house.
It was really good. It disappeared. I've had to double the recipe in the years since to keep up with the demand. As you can see from the recipe, it's kind of like getting one of the desserts early.
Sweet Potato Casserole
3 cups sweet potatoes
1/2 cup melted butter
1 cup sugar
1 tsp vanilla
dash of salt
dash of cinnamon (I add a bit more)
1 cup brown sugar
1/2 cup butter
1/2 cup flour
1 cup nuts (I use pecan)
Preheat oven to 350 degrees Farenheit. Heat the sweet potatoes to boiling, then drain. Mix the potatoes, 1/2 cup melted butter, eggs, sugar, vanilla, salt, and cinnamon to a smooth consistency and put in a baking dish.
In a separate bowl, mix brown sugar, 1/2 cup melted butter, flour and nuts together. Spread evenly on top of sweet potato mixture and bake for 30-40 minutes.
Keep an eye on it so your nuts don't burn. You may need to lay a sheet of aluminum foil on top of it.