Monday, November 24, 2014

Oh, Sweet (Potato) Joy! ((a Thanksgiving recipe))



Oh my goodness. It's Thanksiving week and I can smell the Greenberg smoked turkey already. My mouth is watering in anticipation of my favorite comfort foods all in one meal. Since moving to Colorado, we've attended "Friendsgivings," hosted Thanksgiving at our home a couple of times - once with family and another with friends that are like family, and have also traveled back to the Fatherland of Texas to sit back and enjoy other people's cooking. One thing I've learned? Everyone likes their sweet potatoes served differently. From sweet potato pies to sweet potato hash, sweet potato casserole, open faced sweet potatoes with marshmallows and everything in between --- I thought I would share my favorite way to eat these orange-hued legumes. If they aren't your thing (hello butter and sugar. let's get decadent), you can find other amazing Thanksgiving recipes here

Not in the cooking game this year? Rather take a hike or do a 5k Thanksgiving morning than spend it in the kitchen? No worries - just don't forget that you can pick up SO many delicious Thanksgiving side dishes - already made for you - at your local Whole Foods. You can swing in or order here



So, back to the recipe. I am not afraid of sugar or butter - but I DO want to use the least amount possible for maximum flavor ((Take a box of mac n cheese, for instance, it usually calls for like 4 tablespoons of butter. It tastes exactly the same with 1 or 2)). 

Ingredients:
4-5 sweet potatoes 
1/4 to 1/2 cup brown sugar
1 tsp of cinnamon
2.5 tablespoons of butter
1/8 cup of milk ((you can use heavy cream for more decadence, I was fresh out ;) ))
1 tsp of vanilla
dash of salt
1 egg
marshmallows ((yes, even whole foods sells marshmallows!))

Step by step ((day by day)):
1. Bake or boil potatoes, then peel. I usually choose to bake them because I love the smell and I think the peel pulls away easier that way. Bake at 400 for 45 minutes to an hour. 
2. Place in kitchen aid mixer and beat for 30 seconds or so. This will break up the chunks and strings. It also cools down the potatoes a bit.
3. Add brown sugar, cinnamon, butter, vanilla and salt.
4. Taste and add more ingredients, to taste, or as you feel is needed. 
5. Add milk and egg, beat until incorporated. ((I like to add the egg at this point because if the potatoes are too hot, in my head it will somehow make scrambled eggs)).
6. Place in baking dish and bake at 350° for 30 minutes. 
7. Take out of the oven, top with marshmallows ((it's Thanksgiving, calories don't count!)) and broil until marshmallows are golden brown. I may or may not have caught these on fire first time around.

Enjoy!

love.

This post is sponsored by Whole Foods. Opinions and recipes are my own. xo

2 comments:

comments are fun. leave one if it's nice.