Sweet Potato Casserole – required for Thanksgiving

This is such a family tradition that I am sure I have posted about this to the point that everyone might just be sick of it. That said, I just cannot help myself. It is not Thanksgiving without it. Or Christmas either, for that matter.

D&D_2344The recipe is from my brother’s wife. It was a tradition in her family and when she brought it to our family – well, let’s just say that was it. One of us, usually me, always made it for Thanksgiving and now I have been making it for our family, including the MotH’s family that I just cannot get out of it – not that I would want to. It is just dumbly good. It is just expected on Thanksgiving and Christmas too. Never hurts that this is when sweet potatoes are really cheap either.
How cool is it that one family’s recipe becomes another’s and then another’s. I guess that is the value of tradition – that, and excellent food.

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 or more
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 slightly

Preheat oven to 375 degrees. Mix potatoes, sugar, milk, 1/3 cup melted butter, eggs, and vanilla in a large bowl. Spray casserole dish with cooking spray. Put sweet potato mixture into glass casserole dish**.

In another bowl, blend coconut, pecans, brown sugar, flour and 1/2 cup melted butter. Top potato mixture with coconut/nut mixture – use your fingers, it is easier that way. Bake 20 – 25 minutes or until brown on top and slightly bubbly around the edges.

D&D_2306*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 – thinner sweet potato layer and more crunchy bits on top).

22 November 2017 – Thanksgiving

Sweet Potato Biscuits – a cautionary tale

Yes. It’s that time of year, again. Sweet potatoes biscuits with ham, horseradish cream, and cranberry relish. Another Thanksgiving and a new version of a sweet potato biscuit. I am still searching for some illusive thing in the sweet potato biscuit department. Will I ever find it? Not sure, but I will not stop looking until I am very satisfied with what I am baking.

Tried a new recipe – did not work, um, at all.
Source: Chowhound. Don’t make this recipe. Just saying. 8 November 2017

I am sorry. I am not satisfied. These were blah. I did like the idea of the grated frozen butter though but I am thinking I am going back to my recipe from Foster’s Market. Lord I loved that place. Maybe Sara Foster would let me open one here it the best part of Florida which is, by the way, just Lower Alabama. This is LA.

D&D_1363So here is my go-to so far. And what I will make this weekend for our Friends-giving pot luck appetizer lunch on Monday. Thank goodness is we have a three day weekend, because otherwise this would never happen especially since I have to plan for way more food than I may never make.

Sweet Potato Biscuits (easy recipe to half)

5 cups self-rising flour
1 Tbsp. sugar
1 tsp. kosher salt
1 cup cold butter, cut into small cubes
1/4 cup cold vegetable shortening
2 cups buttermilk
1 cup cooked mashed sweet potato – usually 1 sweet potato (roasted)
2 Tbsp. salted European butter, melted – spend the little bit extra.

Preheat oven to 425°. Stir together first 3 ingredients in a large bowl. Cut butter cubes and shortening into flour mixture with pastry blender or fork just until mixture resembles coarse meal. Cover and chill 10 minutes.

Whisk together buttermilk and sweet potato in a large measuring cup. Add to flour mixture, stirring just until dry ingredients are moistened. Don’t over work this – I think it effects the rise.

Turn dough out onto a well floured surface, and knead lightly 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, reshaping scraps once (Do not twist cutter – this is way more important than you may think, but biscuits are a bit fussy about things like this – just don’t do it. The won’t rise well if you twist.).* Place rounds on a parchment paper-lined baking sheet.

Bake at 425° for 18 to 20 minutes or until biscuits are golden brown. Remove from oven, and brush tops of biscuits with melted (salted) butter – do this, yes. Serve immediately.

Makes 3 dozen.

Source: Foster’s Market – Foster’s is on the 15-501 between Chapel Hill and Durham, NC. It is a fanciful place that does so many things well. I miss it greatly, but I loved going there. Sara Foster is gifted in a way not many people are and it was a great joy to be able to frequent the shop/restaurant/coffee shop/whatever. The Foster’s Market Cookbook is the ONLY signed cookbook I have. Ms. Foster is charming, engaging, and lovely.

Made a half recipe this time, excellent as always.

Had been using Emeril’s recipe for sweet potato biscuits for years – a dozen or so, but I think the Foster’s Market version rose a bit better. I do like the use of ground pecans in Emeril’s recipe. Need to figure out how to combine the two. Both recipes are now in my Thanksgiving binder, so that means something

*This year, did not bother with biscuit cutters at all and just used my # 30 disher and it worked out really well as a drop biscuit. Yeah, so much easier than rolling and cutting and whatnot. Not quite as uniform, but tasty all the same.

Butter / Egg Usage – November 2016

4 November 2016 –  Walnut Tartlets – 16 Tbs (8 for crust / 8 for filling) / 1 large egg

4 November 2016 – Sour Cream Pecan Sandies – 8 Tbs / 1 large egg

4 November 2016 – Keebler’s Pecan Sandies – 8 Tbs / 1 large egg

12 November 2016 – Lemon Buttermilk Cupcakes – 1 large eggdd_1645

13 November 2016 – Parmesan Walnut Crackers –  8 Tbs

18 November 2016 – Nut Tassie Dough – 16 Tbs

18 November 2016 – Lemon White Chocolate Chip Cookies – 16 Tbs / 2 large eggs

23 November 2016 – Cornbread for Dressing, two pans – 2 eggs

23 November 2016 – Sugar Cookies with Hershey’s Kiss – 8 Tbs / 1 large egg

23 November 2016 – Butter Crust – 5  1/3 Tbs butter

23 November 2016 – Old-Fashioned Pecan Pie – 4 Tbs / 6 large eggs (yolks only)

23 November 2016 – Sunday Sweet Potatoes – 5 1/3 Tbs / 2 large eggs / 4 Tbs

24 November 2016 – Cornbread Dressing – 3 Tbs / 2 large eggs

25 November 2016 – Lemon Bars – 8 Tbs / 5 large eggs

 

114.9 Tbs butter = 14.3625 sticks = 57.45 ozs = 3.59 pounds

7 eggs

 

Sunday Sweet Potatoes

I know I do this every year, but these are so important in the pantheon of holiday foods for our holiday. Requested by all, and dead simple in the grand scheme of things. DD_0315

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.
Bench Notes:
*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.

Thanksgiving 2016 – To Do List by Date

I will probably post this after Thanksgiving just to see if I can make it all happen – likely it will not happen in this particular way. We shall see.  Sad that I do not have a lot of confidence in this schedule. Or maybe pretty much everyone else is just like me – we think about too much and then start paring back because we have to.

18 Nov Thursday –  Check Ingredients / Grocery List / To-Do List by Date (this list)

19 Nov Friday – Grocery shopping in the afternoon.
Cranberry Sauce
Mini Cheese Ball mixture, no pecans yet
Tassie Dough

dd_165120 Nov Saturday – Spinach Dip
Roast Sweet Potatoes

21 Nov Sunday – Rosemary Cashews
Bake Tassies – nope, skipped this, at least for Thanksgiving. Dough will keep in the fridge for a bit. 

22 Nov Monday – Assembly Sunday Sweet Potatoes with topping separate
Roast Shallots – nope, didn’t do it. Mayhap next year.

23 Nov Tuesday – Warm Potato Salad. Keep bacon to the side to top on turkey day.
Final Grocery Run

24 Nov Wednesday – Catch Up Day
Make No Roll Pie Dough
Bake Pecan Pie
Make 2 pans of cornbread. 9 x 9 inch pans.

25 Nov Thursday – Oven dry broken pieces of cornbread 250 degrees for an hour. Turn half way through.
Make Dressing. Woo hoo – I think this is the deal.
Bake Sweet Potatoes
Heat ham (for The Boy)



Pre – Thanksgiving – Sweet Potato Biscuits

I always seem to make too many sweet potatoes for my most requested Sunday Sweet DD_0184Potatoes  – I just never know how many potatoes makes how many cups. Or how many sweet potatoes make a pound or whatever. I suppose one day I will have to figure that out. Ugh – math. Oh, and in November / December sweet potatoes are really inexpensive. Like .49 cents per pound – hello, just buy lots. If I remember correctly, they are also a local crop for us. Cool.

Our dogs love mashed sweet potatoes. Yes, they do. The Big Dog was a huge fan. They also keep for a good while so you can surprise the pups with them through January and February. I always did almost anything to make the Big Dog happy.

DSCN0133

Duke – The Big Dog – Best GSD. Ever.

Another thing is to make sweet potato biscuits. Sublime things, that are stupidly simple.

I was living in Chapel Hill, NC the first time I had sweet potato biscuits and they were served just like this – with salty ham and horseradish cream. Heavenly. The caterer for my job (love you JW) was the one that introduced me to it. I cannot believe, being a kind-of* Southern girl, that I had never had them. My mom made biscuits often, although if you asked me to re-create them, I would not be able to, but she’d never made sweet potato biscuits of any kind, even though she was from NC. Not sure where the “lost in translation” bit happened. I will just be grateful I found these when I did.

 

 

Sweet Potato Biscuits

5 cups self-rising flour
1 Tbsp. sugar
1 tsp. kosher salt
1 cup cold butter, cut into small cubes
1/4 cup cold vegetable shortening
2 cups buttermilk
1 cup cooked mashed sweet potato
2 Tbsp. salted European butter, melted – spend the little bit extra.

Preheat oven to 425°. Stir together first 3 ingredients in a large bowl. Cut butter cubes and shortening into flour mixture with pastry blender or fork just until mixture resembles coarse meal. Cover and chill 10 minutes.

Whisk together buttermilk and sweet potato in a large measuring cup. Add to flour mixture, stirring just until dry ingredients are moistened. Don’t over work this – I think it will affect the rise.

Turn dough out onto a well floured surface, and knead lightly 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, reshaping scraps once (Do not twist cutter – this is way more important than you may think, but biscuits are a bit fussy about things like this – just don’t do it. The won’t rise well if you twist.). Place rounds on a parchment paper-lined baking sheet.

Bake at 425° for 18 to 20 minutes or until biscuits are golden brown. Remove from oven, and brush tops of biscuits with melted  (salted) butter – do this.. Serve immediately.

Makes 3 dozen.

Source: Foster’s Market – Foster’s is on the 15-501 between Chapel Hill and Durham, NC. It is a fanciful place that does so many things well. I miss it greatly, but I loved going there. Sara Foster is gifted in a way not many people are and it was a great joy to be able to frequent the shop/restaurant/coffee shop/whatever. The Foster’s Market Cookbook is the ONLY signed cookbook I have. Ms. Foster is charming, engaging, and lovely.

Made a half recipe this time, but they were excellent.

Had been using Emeril’s recipe for sweet potato biscuits for years – a dozen or so, but I think the Foster’s Market version rose a bit better. I do like the use of ground pecans in Emeril’s recipe. Need to figure out how to combine the two. Both recipes are now in my Thanksgiving binder, so that means something

*You have to put the “kind-of” in front of Southern if you are raised in Jacksonville. Sigh. Even if your parents are really Southern.

Pre – Thanksgiving – Sweet Potatoes

This is the recipe that everyone in the family demands requests each holiday season. I have my wonderful sister-in-law to thank. She DD_0315brought this recipe to our family when she married my brother in the 1970s. I’m sure it was a family recipe of hers long before, but I can not imagine Thanksgiving without it. It is “technically,” a side, but tastes so much like dessert that, well, you get the idea.

Here’s the pre Thanksgiving part – boil or roast the potatoes ahead of time. Store them in the fridge.

3 cups cooked, mashed sweet potatoes
1 cup sugar
1/2 cup milk
1/3 cup unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla
1 cup coconut
1 cup chopped pecans
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.
Bench Notes:
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).
I also usually use a mix of pecans and walnuts and always use more than 1 cup  because that is what you should do.
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.
Recipe from my sister-in-law – Wanda