day ten

i cant totally grasp the fact that thanksgiving is next week (and also the fact that i'm working) with christmas not far behind.  i love the holiday season if you can't tell already.  hopefully you all have begun to pull out your best china, thought about the dish you're going to bring if you aren't hosting, and of course, what you're going to wear.


i'd like to share a recipe with you all, something i expect to be serving a lot of on Thanksgiving day while working.

Ruth's Chris Sweet Potato Casserole

Crust:
3/4 cup brown sugar
1/4 cup flour
3/4 chopped nuts (pecans preferred but i do a mixture of pecans and walnuts)
1/4 cup melted butter

Sweet potato mixture:
3/4 cup sugar
dash of salt
1/2 tsp vanilla
2 cups mashed sweet potatoes
1 egg beaten
1/4 cup butter

You can make this a day ahead of time, refrigerate and bake it for the few minutes left and then finish it off in the broiler with the crust.

350 degree oven

Combine crust mixture, set aside.  I usually put it in a ziploc baggie. 

Combine sweet potato mixture in order of ingredients.  Remember to make sure your sweet potatoes are nice and soft before you try to mash.  A few minutes poked in the skin in the microwave and then boiled works well.  Pour mixture into buttered dish. Bake for 30 minutes (less if its the day before) on 350.  I always check the center with a toothpick.  Allow to set before the topping.  Add crust mixture and broil.  Be very careful with the timing of crust and ensure that your "SPC" is evenly browned and caramelized.

Next time, I might add marshmallows, but what would Ms. Ruth think?

*recipe adapted from www.ruthschris.com/recipes

the very best, always,

alexandra