Tag Archives: butter

Thanksgiving Meal- Sweet Potato Casserole

It would not be Thanksgiving or Christmas at Sweets & Eats without Sweet Potato Casserole; and thanks to my best friend and her mother, we have a great recipe. 

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Sweet Potato Casserole

Source:  Adapted from Carolyn Bates Carlisle and her Mother,  Christine Bates, fondly known as Tetot
Course Side Dish
Cuisine American
Keyword brown sugar, pecans, streusel topping, sweet potatoes

Ingredients

  • 5 cups warm mashed sweet potatoes
  • 1 cup sugar
  • 1 stick butter
  • 2 each eggs slightly beaten
  • 1 dash salt
  • 1 teaspoon vanilla
  • 2/3 cups milk use up to this amount if dry

Instructions

  • Mix all ingredients and place in a greased casserole. Mix in separate bowl the following ingredients for a streusel topping:
    1/2 cup light brown sugar
    1/4 cup flour
    1/2 cup pecans, chopped
    1/2 stick butter, melted
    dash salt
  • Mix streusel and pour over sweet potatoes.  Bake 350 F. for 30 minutes.

    Thanksgiving Menu- Decadent Mashed Potatoes and Green Bean Au Gratin

    We made Decadent Mashed Potatoes very often at Sweets & Eats. Mainly because they never seized up and got hard. That is a boon if you want to make them ahead of time for a Take and Bake or make them the day before for a busy meal. It is full of calories with cream cheese, sour cream, butter and everything you dream about! But it’s Thanksgiving, so go ahead, splurge and enjoy!

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    Decadent Mashed Potatoes

    Source:  2008 Brookshire Brothers Fresh Harvest Cooking Show,  Chef Tiffany Collins

    Ingredients

    • 2 1/2 pounds Yukon potatoes peeled and cut into 2 inch pieces
    • 1/2 tablespoon salt
    • 1 3 ounce pkg cream cheese softened
    • 1/2 cup sour cream
    • 1/4 cup butter softened
    • 2 tablespoons whole milk warm
    • salt and pepper to taste

    Instructions

    • Place the potatoes and salt in a large stockpot and cover with cold water.  Bring to a boil over high heat.  Reduce the heat to medium-low and cook for 15 to 20 minutes or until fork tender.  Drain and place the potatoes in a large mixing bowl.  Add cream cheese, sour cream, butter and milk.  Beat at  medium speed with an electric mixer until smooth and fluffy.  Season to taste with salt and pepper.  Serve immediately or store covered in the refrigerator and heat in the oven until 165 F.

    As you know, I am not a fan of canned soups.  So Green Bean Casserole is not a highlight of our Thanksgiving meal.  Then I found the recipe for Green Beans Au Gratin.  It is the perfect substitute with a creamy, cheese sauce and it can be topped with canned onion rings if you wish.  Yes, it is a little more trouble but it is worth it,  Enjoy!

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    Green Beans Au Gratin

    Source:  Southern Living 1980 Annual Recipes, page 116.

    Ingredients

    • 1 pound fresh green beans or 2 cans green beans, drained
    • 1/4 cup butter
    • 1/4 cup all purpose flour
    • 1 teaspoon salt
    • 1/8 teaspoon dry mustard
    • 1 1/2 cups milk
    • 1/2 cups swiss cheese shredded
    • 1 1/2 tablespoons Parmesan cheese grated
    • Paprika
    • 1/2 cup slivered almonds
    • or canned onion rings as topping

    Instructions

    • Remove strings from green beans; cut beans into 1 1/2 inch pieces, and wash thoroughly.  Cook beans, covered, in lightly salted water until tender (about 20 to 25 minutes); drain and set aside.  Or open 2 cans of green beans, drain and set aside.
    • Melt butter in saucepan and add flour to make a blond roux. Add seasoning. Gradually add milk and stir with a whisk while cooking over low heat until thickened. Add cheeses and stir.
    • Combine green beans and sauce and blend well. Pour into a greased baking dish and top with almonds or onion rings and garnish with paprika.
    • Place in a 350 degree oven and bake until bubbly.

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