It's a yummy day filled with family and goodies. We're enjoying the day with my sister, her family and my parents. There are so many luscious smells in here. The turkey just came in from the fryer and the mashed potatoes are going in the oven. Everything looks so good, and this year there's one dish in particular I'm looking forward to...the sweet potatoes.
Ok, so this post is all about the sweet potatoes. I've never liked the traditional sweet potato dish. Marshmallows on top, sugary yams on the bottom...yuck!!! But this year my dad made something completely different and they're delish!
He started with the recipe for Praline Yams on the back of the Princella can of sweet potatoes. But instead of whole chunks of yams he mashed them in the pan and added 1/2 cup brown sugar, a pinch of salt, dash of nutmeg, ginger and cinnamon (perhaps a bit more of the cinnamon than a dash). This was all for 2 29 oz. cans of sweet potatoes. Then he mixed up the topping as indicated on the can and baked it for about 35 minutes. Holy Cow!!! I like sweet potatoes!!!
Here's the original recipe...with a few additions:
Ingredients:
29 oz can of Princella sweet potatoes
1/3 cup chopped pecans
1/3 cup sweetened flaked coconut
1/3 packed brown sugar
3 tablespoons flour
3 tablespoons butter, melted
Additional ingredients for mashed sweet potatoes:
1/4 cup dark brown sugar
Dash of nutmeg, ground ginger & cinnamon
Heat oven to 350. Place drained potatoes in an ungreased 1 & 1/2 quart casserole dish.
Extra steps: mash the potatoes in the pan. Add the additional ingredients and mix well.
In small bowl, combine remaining ingredients. Blend well. Sprinkle over sweet potatoes. Bake at 350 for 35-40 minutes.
If you don't like the traditional sweet potatoes then I challenge you to try these. You just might change your mind!!!
Happy Thanksgiving to you all. Treasure all your holiday memories!!!
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