Sweet Potatoes with Marshmallow

So it seems like the cooking-debate of the year is the difference between sweet potatoes and yams. Is this dish called Sweet Potatoes and Marshmallow or Yams and Marshmallow? According to my husband, Google, the yams you see in Grocery stores are usually not TRUE yams, which are native to Asia and Africa and are found in international markets or abroad. The yams in grocery stores are simply a firmer form of the regular sweet potato, with extremely subtle differences in the flavors. Interesting, right?

I’m not exactly sure what to say about this dish except for that it was by far the best dish of the Thanksgiving holiday. Everyone at my Thanksgiving meal got second helpings of the dish and at one point told me how delicious it was. I know many people are impartial to the idea of marshmallows over sweet potatoes, but this dish was absolutely incredible. While it is very sweet, every single ingredient works to perfectly combine the flavors of the central ingrediants.

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INGREDIENTS

4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces

2/3 cup packed golden brown sugar

5 tablespoons butter

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

Pinch of ground ginger

3 cups miniature marshmallows

 

DIRECTIONS

  1. Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves.
  2. Pour over potatoes; toss to coat. Cover dish tightly with foil.
  3. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.
  4. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown. (about 3 minutes).

Love,

Ally

Homemade Classic Turkey Stuffing

There is no better time for someone who enjoys cooking to cook than November and December. From Thanksgiving dinner, to peppermint cookies to Hanukkah latkes to New Years Eve appetizers, there is such a large variety of things you can cook and bake during these winter months. Due to my holiday spirit and enthusiasm, I have decided that I am going to, until the end of the holiday season, continue to bake only winter and holiday related recipes.

Staying in the realm of classic holiday dishes, I ultimately decided that this week I was in the mood to make some classic Thanksgiving stuffing. Although this recipe seems, at first glance, to have nothing about it that differs from store bought stuffing packs, the vitality of freshly cut bread in stuffing is evident after making this recipe. The fresh bread makes the dish taste much fresher and the rest of the ingredients more flavorful. Although stuffing has always been one of my favorite holiday dishes, making it from scratch is always extraordinarily better.

This stuffing was fresh out of the oven when we ate it and would be perfectly complimented by any other Thanksgiving dish (OF COURSE!!) and some homemade turkey gravy. Happy December!!!!

 

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Ingredients

3/4 cup butter or margarine
2 large celery stalks, chopped
1 medium onion, chopped (1/2 cup)
9 cups white or sour dough bread cut into cubes
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper

Directions

  1. Lay the bread cubes out on a baking sheet and bake at 300 degrees for 10 minutes, or until slightly crispy.

2 Meanwhile, melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.

3.  Gently toss the toasted bread with the celery mixture and the remaining ingredients, using spoon, until bread cubes are evenly coated.

4. Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches.

4. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.

Love,
Ally