If I ever get around (time and money-wise) to upgrading my computer and getting a digital camera, I'll be able to post pictures!
In the meantime, as a substitute, here's a recipe for some awesome sweet potatoes my friend Fran made for dinner tonight:
For the full recepie, I double the topping recipe. Today I used three pounds of potatoes, so I did a recipe and a half of topping and reduced the eggs to 3 the maple syrup to a generous two teaspoons and the vanilla to 1-1/2 tablespoons. Also, I use my Quisinart to puree the potatoes, creates a fluffy smooth texture.
MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS 1 cup (packed) golden brown sugar 1/2 cup chopped pecans (about 2 ounces) 1/4 cup (1/2 stick) chilled butter, cut into 1/4-inch pieces
4 large eggs 3 tablespoons pure maple syrup 2 tablespoons vanilla extract 1 tablespoon fresh lemon juice 2 teaspoons salt
Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
Butter 13 x 9 x 2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve. Serves 12 to 14. Bon Appétit R.S.V.P. November 1998 The Olde Union House, Red Bank NJ
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Date: 2005-12-12 02:20 am (UTC)In the meantime, as a substitute, here's a recipe for some awesome sweet potatoes my friend Fran made for dinner tonight:
For the full recepie, I double the topping recipe. Today I used three pounds of potatoes, so I did a recipe and a half of topping and reduced the eggs to 3 the maple syrup to a generous two teaspoons and the vanilla to 1-1/2 tablespoons. Also, I use my Quisinart to puree the potatoes, creates a fluffy smooth texture.
MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS
1 cup (packed) golden brown sugar
1/2 cup chopped pecans (about 2 ounces)
1/4 cup (1/2 stick) chilled butter, cut into 1/4-inch pieces
5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
4 large eggs
3 tablespoons pure maple syrup
2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons salt
Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
Butter 13 x 9 x 2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.
Serves 12 to 14.
Bon Appétit
R.S.V.P.
November 1998
The Olde Union House, Red Bank NJ