With each mini-marshmallow, I give a nod to the ancient Egyptians, their Gods and Pharaohs, I warmly remember my mother in her circa 60’s kitchen, and I indulge my sweet tooth, which apparently remains alive, well and yet manageable.
Today, I share with you two classic Holiday Sweet Potato Recipes. The first, my mother’s famous 60’s style Sweet Potato Casserole, and my 2010 soon to be a classic, Sweet, Sassy and Sexy – Honey Glazed Sweet Potato Chips, which was met with heartfelt cheers last Thanksgiving and hopefully will be again this year!
1960’s CANDIED SWEET POTATO CASSEROLE DELUXE (topped with Mini-Marshmallows)
1 (29 oz.) can sweet potatoes or yams, drained
1/4 cup butter, melted
1/3 cup brown sugar
3 large eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
dash of salt
1 1/2 cup mini marshmallows
Preheat oven to 350F.
In small bowl, slightly beat your eggs. Set aside.
In medium-sized bowl, mash the sweet potatoes.
Add the rest of the ingredients with the exception of 3/4 of a cup of marshmallows.
Coat casserole dish with non-stick spray.
Place mixture in dish.
Add the rest of the marshmallows to the top of the casserole. If you need more than 3/4 of a cup to make it ‘right,’ go for it!!!
Bake at 350F for approx. 20 minutes, until the marshmallows are the right shade of burnt for you!
Sweet, Sassy and Sexy – Honey Glazed Sweet Potato Chips
1/4 cup water
2 tablespoons brown sugar
3 tablespoons local honey (My niece has a bee farm in her backyard, can’t get any more local than that, can you?!)
1 tablespoon extra virgin olive oil
4 large sweet potatoes, sliced thin, thin, thin!
Rosemary, chopped – to taste
Freshly cracked black pepper – to taste
Kosher salt – to taste
Preheat the oven to 375 F. Lightly coat a 9-by-13 inch baking pan with olive oil spray (you can find it in the ‘spray’ aisle or make your own in one of those spray containers)
In a small bowl, whisk together the water, brown sugar, honey and olive oil – until smooth!
Place a single layer of sweet potatoes in the baking pan. Brush the sauce over the sweet potatoes. Turn to coat the other side.
Bake until tender, or until crispy. Entirely up to you.
The trick is to coat them every 15 minutes or so. One side and then the other (yes, even though you’ve already coated both sides).
When you get them to where you want them, transfer to serving dish and top with the Rosemary, salt n’ pepper.
From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Today’s featured recipe is from Our Lady Of Weight Loss weight loss expert Janice Taylor.
PHOTO (cc): Flickr / inju