It really hadn’t hit me that Thanksgiving was coming up this week. But as soon as my dad asked, “Are you excited to see us next week?”…it hit. I also won’t complain about the 3 day work week.
My parents always hosted Thanksgiving when I was growing up and my Grannie was responsible for making gravy, cranberries, mashed sweet potatoes, and pineapple souffle. I can pass on the gravy as it has never interested me, but I would load up on the mashed sweet potatoes and pineapple souffle — her signature dish…that I am yet to make. Note to self: change this. Sooner rather than later.
I don’t have my Grannie’s sweet potato recipe, but I know there was brown sugar and pecans involved….plenty of both. I don’t know this for a fact, but I believe candied sweet potatoes are more common than mashed sweet potatoes. Personally, I’ll take mashed any day — all the more opportunity to spread the flavor into every bite. Thanksgiving is the one meal where I will pass by the beloved garlic mashed potatoes for the mashed sweet potatoes.
I was really anxious to open Cooking Light’s issue from last month and find this recipe. Sadly, it did not receive but ONE star online. I think Cooking Light had the right idea…but I changed the recipe to more closely replicate Grannie’s mashed sweet potatoes…sans some calories and fat, no doubt. I must say, this was at least a FOUR star recipe after a few changes!
This weekend was a mini holiday fest — I had these potatoes on Saturday and on Sunday, we decorated the house for Christmas. We have this huge window in the front of our house which is the perfect location for the Christmas tree. At night, it looks stunning with its glowing white lights. It also lights up our first floor beautifully.
I’m officially pumped for Thanksgiving…and completely stumped on what to get my loved ones for Christmas. My baking list, on the other hand is just about finalized. Clearly, it’s going to be a great holiday season 😉
Browned Butter Bourbon Mashed Sweet Potatoes adapted from Cooking Light
2 1/2 lbs sweet potatoes (~3 large), peeled and coarsely chopped
2 Tbsp unsalted butter
2 Tbsp bourbon
3 Tbsp brown sugar
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1/3 cup pecans, chopped
Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat; simmer for 18 minutes or until tender; drain. Place potatoes in a large bowl.
Return pot to medium-high heat. Add butter; cook 2 minutes or until browned and fragrant. Stir in bourbon and brown sugar; bring to a simmer. Return potato mixture to pan. Stir in salt and pepper; mash with a potato masher until smooth. Remove from heat and top with pecans. Serve hot.
Yield: 7 servings (1/2 cup each)
Nutrition Information (per serving): 228 calories; 7.9 g. fat; 0 mg. cholesterol; 134 mg. sodium; 35.3 g. carbohydrate; 5.6 g. fiber; 3.4 g. protein
Result: Loved ’em! The reviews on this recipe were not good. In my mind, they needed more candy (and pecans, and less savory – salt, pepper, and garlic). I also found the consistency to be creamy and rich without the half and half, so I omitted that ingredient, as well. You could also top these with mini marshmallows and broil for a minute before serving…mmm! Mashed sweet potatoes are a staple at my family’s table and I love that this recipe captures the candied version without going over the top. Enjoy!
This week at work actually looks pretty reasonable. I have plans to spin tonight and one of Mr. Prevention’s favorites is already prepped and ready to bake for dinner — Buffalo Chicken Lasagna!