I’m having some much needed down time making Christmas gifts today. I’ve got the ladies all planned out, and getting ready to figure out the guys. Since I have a lot of family to buy for, it’s a lot easier coming up with similar items that I can purchase (or make) in one place for the women!
I’m also getting ready to venture to the grocery store to get food for the week, and for Thanksgiving! I’ve learned that I really enjoy making Thanskgiving dishes. It’s probably my undying love for pumpkin, cinnamon, and sweet potatoes/yams. It’s actually supposed to be in the 40’s (Farenheit) this year. I remember a few years ago when it snowed:
This year, we’re finally using our Honeybaked Ham gift certificate to get a turkey. The turkey has got to be the biggest pain in the butt as far as Thanskgiving cooking goes, so it will be nice to have a guaranteed moist and delicious bird we don’t have to heat. Instead, we’ll just make sides: cranberry relish, green beans, pineapple sweet potatoes (a new addition to the menu that started last year) and some kind of stuffing or rolls. Or both. Who doesn’t love a good bread product?
Want to make some of those odd but delicious-sounding sweet potatoes? Here’s the quick and easy recipe:
5 medium sweet potatoes (or 4-5 large cans of sweet potatoes)
3 tablespoons melted butter
1/4 tsp. salt
1 8.5 oz can of crushed pineapple, undrained
Optional: 6 tbsp. chopped Brazil nuts, pecans, or walnuts
Boil potatoes until tender. Peel and mash, adding butter, salt and pineapple. Beat until smooth and light. Stir in 5 tbsp. nuts and turn into buttered casserole. Bake covered at 375 degrees for 20 minutes; remove cover, sprinkle with remaining nuts and continue baking for another 10 minutes, uncovered. Yield: 6 servings.
This is a nice substitution for the traditional marshmallow-y sweet potatoes. It’s a healther alternative, and a better choice for diabetics.
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