<p>Here’s a sweet potato recipe that’s sinful, but delicious! </p>
<p>Pecan Sweet Potatoes</p>
<p>1 can sweet potatoes, drained (2 cups mashed)
1/2 c. sugar
1/2 t. salt
1 egg
3 T melted butter
1/4 c. sweet milk
1 t vanilla
1/2 c. light brown sugar
1/2 c. chopped pecans
3 T flour
3 T melted butter</p>
<p>Mix sweet potatoes, sugar, salt, egg, melted butter, milk and vanilla and pour in greased casserole, Then mix sugar, pecans and flour. Pour in melted butter and mix. Put on top of potatoes. Bake 35 minutes at 350.</p>
<p>Should we rename this the Cauliflower thread? I make a simple and great Cauliflower soup which is also well loved by those who don’t think they like cauliflower. Not particularly high cal either, as it can use evaporated skim milk or light cream and doesn’t call for butter or flour. I can post or PM if people are not cauliflowered-out. </p>
<p>northeastmom, agreed on the orange overload. We don’t tend to do sweet potatoes, or if we do, very simply sliced and sauteed with pears.</p>
<p>Sweet potatoes and pears must taste very good together. Maineparent posted a recipe for including those 2 ingredients in post #7. Jmmom, why not post the cauliflower soup recipe. You can never have too many, LOL. Maybe I will actually start eating the stuff.</p>
<p>Wash 1 or 2 lb bag of baby carrots, saute in a large skillet with 1 tbls of olive oil and/or butter. When the carrots just begin to sizzle, add 1 jar of red pepper jelly - about 4 oz for 1 lb of carrots, 6 oz for 2 lbs. Turn the heat down to med-low, and let simmer until all the water evaporates and the sauce has reduced (this may take as long as 30-40 min), stirring occasionally.
Taste for salt and “pepperiness”.
I experiment with the amount of pepper jelly - you just want enough to completely coat the carrots - and usually don’t add salt.</p>
<p>Another recipe for those who don’t like green bean casserole - my MIL’s Corn Casserole.
2 cans white shoepeg corn, drained
1 or 2 cans of chopped green chilies, mild, almost completely drained
2 8oz packages of cream cheese, softened
Milk, about 1/2-2/3 cup, enough to make cream cheese the consistency of muffin batter
Bread crumbs or Ritz cracker crumbs</p>
<p>Mix milk and cream cheese until batter is about the consistency of thick muffin batter. Add corn and chilis (I usually use 1 can of chilis, that is flavorful, but not overly hot). Turn into buttered baking dish, top with bread or cracker crumbs, dot with butter if necessary. Bake at 350 for about 25 min, until nice and bubbly.
Everyone loves this casserole, it can cook at almost any temperature with whatever’s in the T’giving oven, and it tastes great at room temp or reheated. You can use skim milk and low fat, but NOT no-fat cream cheese.</p>
<p>I have another wonderful recipe for sliced apples and yams baked together, but it is at home, I’ll have to dig it out.</p>
<p>Here is a winning Cauliflower recipe…from Too Many Tomatoes…squash beans and other good things…a cookbook for when your garden explodes…</p>
<p>1 medium cauliflower, cut into florets Cook until tender, 20-30 min, Drain well or you will end up with a mixture in the next step that is toooo wet.</p>
<p>Place in mixing bowl…beat to puree with following:
1/3 cup milk
1 egg, beaten
4 TB grated mild cheese (Swiss, Gouda, Bonbel)
Salt & Pepper to taste
2TB butter</p>
<p>Once pureed together, put mixture into a greased loaf pan…
sprinkle with fresh bread crumbs (I usually use some stuffing crumbs that I
have mixed with melted butter…or alternately, I sprinkle on some chopped almonds for the last 5 minutes of baking)</p>
<p>Bake at 350 for 20 min…</p>
<p>It is as tasty as mashed potatoes only lighter…and certainly a great source
of vitamin C…I serve it sometimes with veal parm instead of noodles… also great with steak…can be prepared 1 day and cooked the next also…</p>
<p>Heck. If you’re gonna cook it that long, why not make soup out of it? Cream of cauliflower soup (puree, really), with no cream, is easy and so tasty. Just cook it in chicken stock, chuck the whole mess in the blender, fire away and eat. Add milk or sour cream to taste.</p>
<p>Newmassdad,
I see your point…but soup is soup…and whipped cauliflower is more like
potatoes?? I realize now I did not provide the “name” of the recipe…but it is called Whipped Cauliflower…not Cauliflower Soup!! my bad…</p>
<p>at work now, will post my Orange/Maple/Tarragon sweet potato recipe later: it disappears in a flash and we fight over it. Also, below is my favorite autumn snack recipe/Thanksgiving side bread, which also disappears in a flash. I just made my first batch of the year and will continue baking it weekly until New Years’, that’s how popular it is at our house. Named in honor of the friend in law school who gave it to me–we had it for all our Thanksgiving dinners during law school:</p>
<p>Shari’s Stanford Law School Pumpkin Bread (below is a double recipe which uses one can of pumpkin):</p>
<p>3 1/2 cups flour
2 t. baking soda
1 1/2 t. salt
1 generous teaspoon each of: pumpkin pie spice, nutmeg, and cinnamon
Mix above together gently and set aside.</p>
<p>Mix:
3 cups white sugar
1 cup canola oil
2/3 cup water
4 large eggs, beaten
2 cups (scant), pumpkin: 1 regular size can, or steamed pureed fresh are both good.
Add dry ingredients and stir just until blended. Don’t overmix.</p>
<p>Raisins and/or walnuts, optional (I only use raisins, or plain)</p>
<p>Put in 2 large loaf pans (I actually use the mini aluminum loaf pans, you can make 6 mini loaves with this recipe) and bake about 60-70 minutes at 350. (If using mini pans, more like 35 minutes) Watch carefully and don’t overbake. Sometimes you have to turn off the oven so it doesn’t brown too much, and let it sit a bit longer in the oven so a toothpick in the middle comes out almost clean. </p>
<p>If you eat this religiously for years, guaranteed admission to SLS ;).</p>
<p>Roshke, Have you ever tried your recipe with fresh sweet potatoes (rather than the canned-my mother uses these, but I don’t). Also, what is “sweet milk”?</p>
<p>BTW, Shari’s Pumpkin Bread recipe sounds like such good comfort food with some fresh whipped cream. It sounds like a definite keeper, and I will try to make it in the near future. hmmmmm, hmmmmm good!</p>
<p>cangel, thanks. Jeez, I knew about “sweet tea”, but never heard of regular mild referred to as “sweet milk”. There is no end to what one learns on cc, LOL.</p>
<p>northeastmom, Believe me, it does not taste canned - I rarely use canned anything either - and gets rave reviews. I’ve thought about trying it with fresh also, but wondered if it would lose any sweetness. Sweet milk is sweetened condensed milk (also in cans, LOL) rather than regular milk, in this case!</p>
<p>roshke, Okay, thanks for clarifying the “sweet milk” for me. How many would you say that recipe feeds when served with all of the other traditional Thanksgiving dishes?</p>
<p>Get yourself a turkey fryer and a fresh turkey. Inject the daylights out of that bird with a turkey injector then deep fry for 45 mins. or so. Pure bliss!</p>
<p>Okay, Cauliflower Soup it is (I’m sure the highly motivated could serve this for Thanksgiving, hollowing out individual pumpkins to use as serving bowls?)</p>
<p>Cook until cauliflower is soft:<br>
4 c. cauliflowerets
4 c. beef stock (can be chicken or vegetable, but beef intensifies the flavor)
1 t. soy sauce
1/2 t. ea. savory, paprika
1/4 t. pepper
Puree in blender.</p>
<p>In large saucepan, make roux with
2 T. butter
2 T. flour
Add milk and stir until sauce is thick:
1 C. evaporated milk or evaporated skim milk</p>
<p>Add cauliflower puree to sauce. Stir well to blend and heat to serving temperature.</p>
<p>Optional: add 1/2 oz. grated parmesan cheese</p>
<p><em>and, oops, I lied up above. There is butter in it. Shows what can happen to the memory when you’ve lived through a lot of Thanksgivings :)</em></p>