Hungry Again

[livingdeb]

Yesterday we showed up to a Thanksgiving celebration at 6:00, which turns out to be the time of the last party we went to but two hours late for this party. Dang! Everyone else was already stuffed. Some of them managed to taste our offerings, though.

And there were loads of delicious food and we still have some today. Mmm, breakfast. Turns out you can get hungry again.

We also tried out the board game "Ticket to Ride." It's quite beautiful, and I think we may try more strategizing next time.

One of the people requested the recipe for the thing I brought, so here it is.

I'm sorry I don't have a picture. I could take one now, I suppose, but I dumped it all into a tall, skinny container that would fit into the fridge and so it's not so pretty anymore.

Mashed Sweet Potato Casserole

4 cups mashed sweet potatoes = 2 big cans
3 eggs
1 overflowing teaspoon vanilla
1/2 cup milk
1/3 c flour
1/3 c butter
1 c brown sugar
1 cup chopped walnuts
1 cup coconut (actually, I used 1/2 cup)

Preheat oven to 325 degrees.

Drain the liquid from the cans of sweet potatoes and mash the potatoes with a fork.

Beat the eggs, then add them, the vanilla and the milk to the sweet potatoes. Mix well. Spoon into a 2-quart casserole. (A bigger casserole would probably be better and, if you have a choice, choose one with more surface area on the top so you can spread out the topping more easily.)

Mix the flour and butter (I microwaved the butter to melt it first). Then mix in the brown sugar, nuts, and coconut. Spread this crumbly mixture over the top of the sweet potato mixture. (I mixed everything but the coconut together and spread almost half of that on one side of the casserole, then mixed 1/2 cup coconut into the other half and spread that on the other side. This is because I knew one of the people didn't like coconut, but then it turned out that at least two people didn't like coconut.)

Bake for 30 - 35 minutes until the top is bubbly.

Comments

[chikuru.livejournal.com]

Thanks, Deb! I do believe that yours was the best sweet potato pudding I've ever had. And I've had some with marshmallows on top.

Sweet Potato Salad

[mac-the-mike.livejournal.com]

INGREDIENTS
1 large russet potatoes, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn kernels, fresh or frozen
1 teaspoon Dijon mustard
2 tablespoons lime juice
3 tablespoons chopped cilantro
1 garlic clove, minced
3 tablespoons canola or corn oil
1/2 teaspoon salt, or more, to taste
1/4 teaspoon fresh-ground black pepper
1 cucumber, peeled, halved
lengthwise, and sliced into thin half-rounds
1/2 red onion, sliced thin
1/4 cup finely chopped dry-roasted, unsalted peanuts

1. Put the russet potato pieces into a large saucepan, and cover them with salted water. Bring the potatoes to a boil. Turn the heat down to medium, and simmer the potatoes for 10 minutes. Add the sweet potato pieces, and cook about 15 minutes more. Remove a piece of each potato, and cut in half to see if it has cooked enough. You should feel a bit of resistance with both potatoes; don’t let them cook until they are breaking apart. Once the potatoes are tender, promptly add the corn kernels, and cook another 30 seconds. Quickly drain the vegetables in a colander, and fill the saucepan with cold water. Drop the potatoes and corn into the cold water, and leave them for 5 minutes to stop the cooking.

2. In a large bowl, combine the mustard, lime juice, cilantro, and garlic. Stir with a whisk. Slowly add the oil while whisking. Add the salt and pepper.

3. Drain the cooled sweet and white potatoes, and cut them into 1-inch cubes. Add the potato, the cucumber, and the red onion to the vinaigrette. Toss well.

4. Serve the salad at room temperature or chilled. Toss the peanuts in just before serving. Well covered in the refrigerator, this salad keeps for 3 to 4 days. Serves 5.