Dave

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Monday, November 24, 2008

Quick: Need two recipes...

For as long as I can recall, two things that I have never really participated in during the Thanksgiving season are Cranberry Sauce and Sweet Potatoes. Now, through the brilliance of getting older and being bold enough to be polite and eat stuff that people offer me, I have come to discover that I am digging me some of the aforementioned vittles. This Thanksgiving, I plan to make both dishes to take to my Mother-in-law's house, but I'm afraid I'll need a recipe. I have the required items (a can of Cranberry Sauce and a bunch of raw sweet potatoes), now I need a good recipe to work with, so quickly, send me your favorite or leave a comment so others can enjoy your family secret.

12 comments:

Albatross said...

Aagh! Dump the cranberry sauce!

Then bake the sweet potatoes and dress them up like regular baked potatoes. That's good eatin'!

Evil Twin's Wife said...

I'm going out on a limb this year and trying this one for the cranberries (doesn't involve the can form, though):http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=521668

Maureen said...

Slice the sweet potatoes, glob a bunch of butter and brown sugar over them, toss some mini marshmallows on top, bake at 350 till they're tender.

Can't help you with the cranberry sauce.

Rox said...

5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Rox said...

1 cup (200 g) sugar
1 cup (255 mL) water
4 cups (1 12-oz package) fresh or frozen cranberries
Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

Directions
1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.

3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Cranberry sauce base makes 2 1/4 cups.

Dave said...

Nice work folks, keep 'em coming. I think the cranberry one I'm going to go with looks like this:

CRANBERRY SALAD
1 Pkg (3oz) raspberry or cranberry Jello
1 can (16oz) jellied cranberry sauce
1 can (med.) crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup chopped pecans
2 Tablespoons grated orange peel
-
Dissolve Jello in boiling water (as per Pkg).
Stir jellied cranberry sauce until smooth.
Blend in the Jello.
Chill until slightly thickened.
Fold in drained pineapple, coconut, pecans, and orange peel.
Pour into mold and chill until firm.

I like some of the others people have sent but they seem to involve real cranberries (as opposed to the can I bought already).

Thanks for your e-mails and comments!

Anonymous said...

..well..get yourself 2 pie crust shells..peel and dice taters..bake like a baked tater..blend when soft with brown sugar and sugar to taste..get pie shells...fill with taters..baked till crust is done..cool and apply cool whip..top with mashmellows..how easy is that......................

Anonymous said...

....get rid of cran berry can...yuck.........and or blend can with sugar to taste and apple juice...a bitter-sweet tangy drink...enjoy...how easy was that.......................

Anonymous said...

...let us know which was the recipe you chose...or did you cheat and pick-up pecan pies.............how easy is that................

Rich said...

You can't resist these sweet potatoes. Simple...and highly effective.

4 lg. (or 3 c.) cooked sweet potatoes
1 c. granulated sugar
½ c. butter
2 lg. eggs
1 tsp. vanilla extract
2/3 c. evaporated milk or 1/3 c. milk

Preheat oven to 325 degrees. Beat the cooked potatoes with electric mixer.
Add sugar, butter, eggs, vanilla, and milk, and beat until smooth.
Pour mixture into 13 x 9 pan.

Topping:
1 c. brown sugar
½ c. flour
1/3 c. butter
1 c. pecans chopped

Combine all ingredients and sprinkle over potato mixture.
Bake for 30-40 minutes or until golden.

Dave said...

Rich - that is the exact recipe I'm looking for, for the Sweet Potatoes! Thanks.

With my shopping list complete, I'm off to HEB!

Anonymous said...

Eva says:)

Wow Dave is running around like he has never eaten sweet taters before. With the exception of the last 4 years. I use to make sweet tater pies. Even last year I baked taters:) Guess he just wants to wear the apron this year. Hahahaha...Thanks for all the recipes.Happy Turkey to all and to all a goodnight :)

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