I know I do this every year, but this are so important in the pantheon of holiday foods for out holiday. Requested by all and dead simple in the grand scheme of things.
3 cups cooked, mashed sweet potatoes – lately, I prefer roasting them ahead of time
1 cup sugar
1/2 cup milk
1/3 cup unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla
1 cup coconut flakes
1 cup chopped pecans – or more if you prefer, which I do*
1 cup brown sugar
1/3 cup all purpose flour
1/2 cup unsalted butter, melted and cooled
Mix potatoes, sugar, milk, 1/3 cup melted butter, eggs, and vanilla in a large bowl. Put into glass casserole dish**. Blend coconut, pecans, brown sugar, flour and 1/2 cup melted butter. Top potato mixture with coconut/nut mixture. Bake at 375 degrees F.20 – 25 minutes or until brown.
*I also usually use a mix of pecans and walnuts and always use more than 1 cup because that is what you should do.
**You can use a 9 x 13″ glass casserole or a 11 x 13″ glass casserole (which I think is a better ratio – more crunchy bits on top).
Since I never have any idea of how many sweet potatoes are needed to make three cups of mashed sweet potato, I always end up with extra – hello, sweet potato biscuits. Now a traditional Thanksgiving appetizer stuffed with ham and horseradish cream. Thanks, JW.
Recipe from my sister-in-law – Wanda. I wonder if she knew when she started making these for our family how important they would become. Because now, no Thanksgiving or Christmas is right without them and the MotH’s family expects this – it is the side that is basically dessert. I guess that is how amazing recipes get shared from one family to another and then to another, and that makes new traditions.
I am a total fan of breakfast muffins as long as sausage is included. I mean what other kind of muffin does one want? One without sausage? I may just cook sausage because I want some with real Maple syrup – from Two Pigs Farm. Hot breakfast sausage with really good real maple syrup – those two things are amazing.
3/4 cup sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1 1/2 tsp allspice
1/2 tsp salt
1/2 tsp baking soda
1 cup mashed sweet potato
2 large eggs
1/4 cup unsalted butter, melted
1/4 cup canola oil
1/4 cup maple syrup
1 pound bulk hot sausage, cooked and drained
Preheat oven to 350 degrees. Line 12 muffin cups with liners.
In a large bowl, whisk together sugar, flour, oats, allspice, salt, and baking soda. In another bowl, combine sweet potato, eggs, butter, oil, and syrup. Stir the wet ingredients into the dry ingredients until just mixed. Do not over mix. Fold in the sausage.
Fill the muffin cups 3/4 full. Bake 25-30 minutes or until toothpick comes out clean. Cool for five minutes then move to cooling rack. Serve warm. Refrigerate leftovers.