Curry-Spiced Sweet Potatoes

This recipe came from the My Recipes website as featured in "Cooking Light"...my favorite magazine! It was mighty delicious. I used a little bit of the unflavored cooked potatoes, with a dash of curry powder, to make some baby food as well. Two birds with one stone. Enjoy!


INGREDIENTS

• 6 1/2 cups (1-inch) cubed peeled sweet potato (about 2 pounds)
• 1 tablespoon butter
• 1/4 cup finely chopped shallots
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 1/3 cup half-and-half
• 1 tablespoon fresh lemon juice

PREPARATION

• 1. Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain well; return to pan. Keep warm.
• 2. Melt butter in a small nonstick skillet over medium heat. Add shallots to pan; cook 6 minutes or until tender, stirring occasionally. Stir in brown sugar, salt, curry powder, cumin, cinnamon, and red pepper; cook 1 minute, stirring constantly. Add shallot mixture, half-and-half, and lemon juice to potato. Mash potato mixture with a potato masher to desired consistency.

{ Deviled Eggs Get Even Better! }

Thanks to The Neely's, the latest library cook book on my shelf, I have found the next best thing to add to hard boiled eggs since mayonnaise and mustard were invented...BBQ sauce!  Just add a bit of this winning ingredient to you next set of deviled eggs or egg salad and man will you be saying pass me some more lickety split! 


This whole cook book is chalk full of delicious southern comfort food. And I must say I'm such a big fan of their show, "Down Home With the Neely's"! Can you see Hubby and I hosting something like that? Maybe?!

{ Sweet Potato Souffle }

This is one of the most delicious Thanksgiving recipes I have ever had. As with all of the most delicious recipes it is loaded with butter and sugar. Two of my very favorite cooking items. But that's what the Thanksgiving holiday is for right? Gluttony. Yum.

Ingredients

Souffle

3 C sugar or honey
3 C mashed sweet potatoes or yams (Boil yams until tender, not mushy, then mash)
1/2 tsp salt
1/4 lb margarine
1 egg
1/2 C milk
1 tsp vanilla

Topping

1/3 C flour

1 C chopped pecans or walnuts

3/4 C brown sugar

1/3 stick of margarine

1 C marshmallows (optional)
 
Directions

1) Pre-heat oven to350°. Mix souffle ingredients with a beater. Put mixture in a greased 9/13 baking dish.

2) Mix all topping ingredients, except marshmallows together into little balls or a crumbly mixture. Spoon the topping on top of sweet potato mixture. Top with marshmallows if desired.

3) Bake for 35 minutes.

{ Frozen Cranberry Salad }

I am thankful for this Thanksgiving treat and my beautiful Mother who makes it especially for me every year (no one else in the family craves it like I do). This year however I will not be seeing her so I have to make it myself. I'll post a new Thanksgiving recipe on here every day until Turkey day so stay tuned. 

Mix together:
     2-3 oz pkg cream cheese
     2 Tbsp sugar
     2 Tbsp salad dressing (like Mayo)
Add:
     1-9 oz can crushed pineapple
     1-1 lb can jellied cranberry sauce
     1/2 c nuts (I have usually used walnuts)
Fold in 1/2 pint whipped whip cream

Put in a 9x13 pan and freeze overnight...yes it is that simple.

Cornbread Casserole

This recipe is like cornbread on steroids. It's so delicious AND fast! It's thicker heartier and just as delicious with or without honey. I got this from a friend who was so kind to share his delicious Mississippi recipes with me. Man do those Southerners know how to utilize butter in some of it finest ways!

1 stick of butter
1 can whole kernal corn
1 can creamed corn
8 oz. sour cream
1 box of Jif Corn Muffin Mix

Pre-heat oven to 350 degrees. Melt butter in a medium large bowl. Once liquified add all other ingredients and mix until combined.  Pour mixture into a 9x13 pan or large casserole dish. The deeper and smaller the dish the longer it will take to solidify in the oven. I always cook it in an oval corningware dish and have never had to grease the pan.  Place in oven, uncovered for 45 minutes, or until the top turns golden brown. When fully cooked, this dish won't quite be bread, but it won't be mush.  Serve warm.