I know everyone is either cooking or preparing to cook. In my house this year, its a southern Thanksgiving. That means Fried Turkey ( I capitalize because it is SO good) instead of roasted, along with he classic southern sides, potatoes salad, cornbread, mac’n cheese. Good thing for me, less work!
Now, for your celebration next year, here is the best recipe for Sweet Potatoes. Its almost a dessert, looks good on the table and beware, this makes fairly generous portion. It’s my mother, Kay Castellana’s recipe and its always a big hit.
SWEET POTATO CRUNCH
3-4 cups sweet potatoes
1 cup sugar
1/2 cup butter
1 tsp vanilla
1/2 cup chopped pecans or raisins (or both!)
1 cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup pecans (chopped)
Cook potatoes and peel, blend till smooth. Mix with all other ingredients, except topping and spoon into a 9 X 13 pan. In a bowl, add brown sugar, flour, and softened butter, cut with pastry cutter until crumbled. Toss with pecans. Spread topping, bake at 350 for about a half hour, until the edges bubble. Mangia!
Freezes well, uncooked. Thaw completely first. Unless I’m cooking for a crowd, I always freeze half in small foil pans.
A tip for peeling sweet potatoes: after they are boiled, drain and toss a dish towel over the bowl and just wait a few minutes for them to cool. The skin will separate and all you have to do is pinch the end and it will literally shed right off, whole. no handling, no burn, no yuk. Now blend away!
Happy Turkey day, y’all!