Nov. 16, 2008
Sweet Potato Casserole & Single-serving Mulled Cider
Posted in In the kitchen
 I haven't participated in THC for awhile, so I thought I'd better get with it and share some recipes! First, I want to share my brilliant idea (LOL) of "Single-serving mulled apple cider." I just love warm cider, but no one else around here really does. A friend gave me some of her homemade apple juice, not cider, and I wanted to spice it up. I grabbed a Celestial Seasonings Mandarin Orange Spice tea bag and steeped it in my warmed juice, and it was fabulous! I'm out of juice and cider right now, so the best I can get is a warm apple cider candle! Next is one of the the recipes I'll be making 2-3 times over the next 2 weeks for: our church's Thanksgiving carry-in; my husband's family Thanksgiving, because his Grandma really likes it; then maybe my family Thanksgiving. Crunch-Topped Sweet Potato Casserole
I think this is really a dessert, not a "vegetable" side dish! I always bake my own sweet potatoes (3-5 pounds), then follow the rest of the recipe, but I'll write it for you as written in the cook book. 2 cans (16 oz. each) sweet potatoes, undrained 1/4 cup melted butter 1 cup sugar 1/2 tsp. salt 2 eggs, well beaten 1/2 cup milk 1/2 tsp. vanilla topping: 1 cup firmly packed brown sugar 1/4 cup butter 1/3 cup flour 2 tsp. cinnamon 1 cup chopped nuts In a saucepan, heat undrained potatoes to the boiling point. Drain. Mash potatoes with butter. Add remaining ingredients and blend well. Turn into a 9-inch square glass baking dish. For Topping: In a saucepan, combine brown sugar, butter, flour and cinnamon. Heat gently over medium heat. Remove from stove and stir in nuts. Spread over sweet potatoes. Bake at 350° for 40 minutes. Can be made ahead. Serves 10 to 12. If you bake fresh sweet potatoes yourself, do them ahead of time so they have time to cool, so you can peel them. You can always peel, dice and boil them instead of baking. When we're taking this away from home, I've put it in the crock pot to keep warm after baking it. Thanks for stopping by! If you'd like to tell us about your family, farm, kitchen or crafts, click on the rooster above! Be blessed, Danielle |
Comments
Nov. 17, 2008 - Untitled Comment
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Posted by Nov. 22, 2008 - hey
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