Tuesday, November 20, 2007
~~My Thanksgiving Dishes~~
Because we are going to my parents for Thanksgiving, I only have to make a few things. I thought I'd share the two dishes that I am taking. I never had Sweet Potatoes at Thanksgiving until 2004. Then I found this recipe in Martha Stewart's magazine Everyday Food.
Buttered Pecan Sweet Potatoes
To make ahead (up to 5 hours) prepare recipe through step 2. Cool; cover and refrigerate. About 15 minutes before ready to serve, proceed with recipe.
Prep: 10 minutes
Total: 50 minutes
Ingredients
Serves 8
- 8 medium sweet potatoes (5 pounds)
- 2 tablespoons olive oil
- Coarse salt
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons light-brown sugar
- 1/3 cup pecan pieces
- 1/8 teaspoon cayenne pepper
Directions
- Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
- Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
- Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.
~~Sometimes I will add mini-marshmellows and bake until they are brown on top.
Green Bean Casserole
Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Directions:
MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR . Sprinkle with remaining onions. Bake 5 min.
TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
For a festive touch, stir in 1/4 cup chopped red pepper with soup.
For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.
~*~ Share a Blessing!
Tuesday, November 20, 2007 - Yummy!
Posted by MitchTyRyanAndJames
I'm not usually a fan of sweet potatoes, but those look and sound delicious. We'll be trying that recipe at my house very soon!
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Wednesday, November 21, 2007 - Happy Thanksgiving!
Posted by creativehsmom
O! These dishes look soooooooooooooo yummy!
Just stopping by to wish you and your
family a Very Happy Thanksgiving Day!
Give thanks to the Lord of lords,
For His loving kindness is everlasting. Psalm 136:3
Love, Cathy
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Saturday, November 24, 2007 - Untitled Comment
Posted by Training Hearts
Yum! We also made the "green bean" casserole!
Hugs, Tamara
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Wednesday, November 28, 2007 - Untitled Comment
Posted by EEEEMommy
I love sweet potatoes, but I usually mash them and occassionally fry them (serve with BBQ sauce...yum!), so I'll definitely have to try this recipe....I wonder if I have any pecans.
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