When I married the hubby a decade or so ago, my mother-in-law gave me a copy of The Cotton Country Collection cookbook for Christmas. It was put together by the fine ladies of the Junior League in Monroe, Louisiana and I am sad to admit that this recipe is the only one I have ever cooked from it. Maybe someday I’ll get around to trying the Quick & Easy Hot Peas but for now this recipe alone warrants keeping it on my book shelf.
My best advice is that, once you pop this sucker in the oven, you should erase from your memory how much butter and sugar is involved. Selective amnesia can be your friend.
Sweet Potato Casserole (serves 10-12)
from The Cotton Country Collection
- 3 cups sweet potatoes (about 3-4 good-sized ones)
- 1/2 cup sugar
- 1/2 cup butter
- 2 eggs, beaten
- 1 tsp vanilla
- 1/3 cup milk
- 1/3 cup melted butter
- 1 cup light brown sugar
- 1/2 cup flour
- 1 cup chopped pecans
Boil and mash potatoes.
Mix in sugar, butter, eggs, vanilla, and milk. Put in a 13×9 baking dish. For the topping, mix melted butter and remaining ingredients. Sprinkle on top of potato mixture.
Bake 25 minutes at 350 degrees. (Sorry — no shot of the finished product due to Thanksgiving mania.)
Serve up a helping and get ready to be amazed.
I have been a bit cuckoo crazy for Brussels sprouts lately. Which means I keep finding great ways to eat them. And, of course, I must share these new recipes with anyone who will listen. (Or, in your case my friend, read about them.) I’ll keep this short and oh-so-sweet.
The other evening I wanted to make grilled Brussels sprouts again. But I always feel like I need to tinker around and try something new. It being fall (well, everywhere but Texas — where we are still seeing temps in the 80’s,) I had some classic fall flavors on my mind — maple and mustard. A quick peek in the fridge confirmed I had some whole grain mustard left and I was off and rolling…
In terms of the Brussels sprouts, you can follow the prep and grilling instructions supplied in this previous post. While your li’l sprouts are cooking up, just whisk together 1/3 cup pure maple syrup (none of that Aunt Jemima stuff here) and a heaping tablespoon of whole grain mustard.
Once your sprouts are nice and charred a bit, remove them from the heat and pour into a bowl. Drizzle with your maple-mustard sauce and toss it all together. Mmmmm, mmmm…
Super easy and perfect for a quick dinner or something a bit fancier.