Tomorrow, we’re having a potluck at work. Instead of being allowed to make anything I wanted – which would have been a dessert ~ I was TOLD to bring Sweet Potatoes. Since I’ve never hosted Thanksgiving Dinner, and since my mom makes the best Sweet Potatoes, I’ve never made a Sweet Potato Casserole before. Yes, really.
Anyway, I found this recipe in Southern Living Magazine, so decided to try it. The thing is, some recipes take long enough without being unnecessarily complicated, so I combined a few steps. As my fellow blogger, Chris at The Cafe Sucre Farine would say, “… I work, have a family and a life outside the kitchen…”. Instead of baking the Sweet Potatoes and boiling the Carrots, I peeled, chopped, and boiled them all together. And instead of running them in batches through a food processor, I just used a potato masher. We really need to start a blogging campaign to simplify recipes!
Of course, I made a small batch so I could actually taste it before I served it to other people. It’s really good. I thought it would be really sweet, but it really was just right. The addition of Carrots is nice. They add to the texture and flavor – not to mention the color!
I’m not the biggest fan of Marshmallows, but they’re okay as a topping on this casserole. But, my favorite part is the Sugar and Spice Pecans! I did add a little bit of salt to the spice mixture. I’m happy the recipe makes more than I needed for the Casserole, because I couldn’t stop eating them! They’ll be great for salads, on fruit, and in ice cream!
|Stained Glass Windows – First Baptist Church, Dallas, TX|
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