And so it is that I finally get to the topic of yesterday’s musings…..our Pecan Sweet Potato recipe.  Of all the dishes that I make, this recipe is most requested.  It is an adaption of  Jean Pare’s from her “Company’s Coming for Christmas” book.

The recipe calls for 2 large sweet potatoes but it is very easy to modify for larger crowds.  This weekend I’m using 6 huge potatoes.

Cut unpeeled sweet potatoes into large pieces and cook in boiling salted water until just tender.  Drain and cool.  They will now be very easy to peel.  Re cut into pieces of a desired size.  Toss with  a 1/2 c of brown sugar and place into a casserole dish, pouring a smidgen of water into the bottom of the dish.  Dot with dabs of butter. 

For the pecan topping: Combine 1/4 c butter, 1/4 c flour, 1/2 c brown sugar and 1/2 c chopped pecans.  Mix with your hands to form a crumb style topping.  Sprinkle over all.  Bake, uncovered for approx. 30 mins at 375 degrees or until desired tenderness is reached.

Baby marshmallows can be substitute if there are nut allergies in your family.  Simply skip the crumb mixture and after 30 minutes in the oven, place miniatures (quantity to your liking) on top and broil until brown and bubbly (watch carefully-this would NOT be a good time to make the turkey gravy).

I am thankful for all my readers and the friends in my world who make my life so worthy of celebration…with food. 

Kath’s quote: “I yam what’s I yam and that’s all that I yam.”-Popeye

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