I think sweet potatoes are at their most delicious when they are just cut in large pieces, tossed in a little bit of olive oil, salted generously and roasted. Yum yum yum! They are naturally sweet and need no additional sugar!
Roasting thick sweet potato slices or chunks as @nottelling suggests is a great way to cook them. If you want sweeter and to put them over the top, add a rum and brown sugar or maple syrup sauce on top at the end.
Most commercial marshmallows these days don’t contain egg whites. The ingredients are many corn syrup, sugar, and gelatin. But gelatin isn’t typically vegetarian.
Marshmallows are simple to make from scratch and there are vegan recipes out there.
She asked me to bring a sweet potato dish with no eggs, dairy or nuts. I am a one trick pony and have been making and/or eating the same casserole for 57 years and it contains egg whites and pecans. Any recipe ideas? I need to be able to make it at home keep it warm in the car for a 20 minute ride.>>>>>>>>
Leave out the egg whites and pecans. I’ll bet you could.
My mother was a fantastic cook. She recently told me that she regularly left eggs out of stuff because she personally hates eggs! I didn’t know you could. LOL.
Thanks for some great ideas! I too love roasted veggies, but I don’t think they would “hold” once they left my oven. Somehow I envision them to get soggy and she only has one oven so no opp to do it there. I like the idea of using maple syrup instead of brown sugar and also adding ginger. (I use maple syrup in my plain yogurt and love it).
I hate to publicly admit this, but I never considered not using canned - old school!
FMany years ago while visiting a Kraft Foods production facility we found ourselves in the midst of bells and whistles sounding off. We were quickly escorted to a different production area because they were about to make marshmallows and at that time…TOP SECRET PROCESS!
That said, I grew up eating “candied yams” my grandmother made. (they were sweet potatoes called yams erroneously). It involves at least brown sugar and cinnamon and do the Earth Balance subst. for the butter… Or use maple syrup,makes a good variety. I never could duplicate my grandmom’s dish, ever. Hers were just amazing.
I mash ours with butter and orange zest…
I accidentally stumbled upon a recipe for sweet potato and butternut squash gratin . Found it on the Williams Sonoma website. I tried it out and it was really good , but I think a bit too much work for me when I have to make everything else. I think it is a good recipe for someone who has to bring a side to a group dinner.
I make this sweet potato/white potato dish and everybody loves them. My kids call them the Thanksgiving potatoes.
http://www.bonappetit.com/recipe/two-potato-saut-with-bacon-and-cream
If you do make sweet potatoes from scratch, whatever recipe, slightly under cook them and no hold issues. When the turkey is out, pop the oven the oven to reheat, covered. But they don’t have to be so soft.
Doschicos, I’m enjoying the Bitten Word site, thanks. This one may hit my table, though probably as BW shows it, not the glaze F&W uses. http://www.thebittenword.com/thebittenword/2015/11/grapefruit-cornmeal-cake.html
@lookingforward - If you haven’t already, you might want to look back in their blog for previous Thanksgiving recipes. They host a HUGE Friendsgiving every year where they try out tons of new recipes and then give their feedback on them.
I have an old Weight Watchers sweet potato and apple recipe that everyone loves. They have it as a skillet recipe but I do it in the microwave, with a microwave re-heat just before dinner when I take it to another’s house. I am not home this week for the proportions but if anyone is interested I can provide them next weekend. It also has some onion, cinnamon and sugar in it.
I’ve made Spiced Sweet Potato Gratin from Kitchen Explorers for my vegan daughter for Thanksgiving. It’s been a hit for everyone else also.
Doschicos, I have a little trouble navigating the BW site, but it feels like listening to foodie friends talk. Also like this one http://food52.com/
There’s a very old apple and raisins WW stuffing recipe I still sometimes use.
Interesting. Just read the Trader Joe’s Fearless Flyer.
Anyone in the mood for Turkey and Stuffing Seasoned Kettle Chips?
http://www.traderjoes.com/fearless-flyer/article/2639
Ha! I saw those in the flyer and bought some this afternoon-as a joke gift for our hostess. The cashier @ TJ said they had a limited supply and they were selling well. She suggested I buy more than one bag. Um. No. I think 1 bag will be more than fine.
This past summer we bought poutine flavored Lays in Canada - probably somewhat similar in taste, right - poutine = gravy??? Let me tell ya, we definitely didn’t want a second bag!!!
Love Poutine, but don’t need the chips. (Actually, it’s pretty unhealthy.) Curd cheese and gravy over fries, sometimes with extras (I had it with deep fried shaved brussel sprouts.)
I loved these tips for Thanksgiving, especially the wine chiller idea.
Raclut, maybe we can keep this thread going after Thanksgiving. The wine cooler is beautiful.