Sweet Potato Casserole

I would like to share one of my favorite holiday recipes, Sweet Potato Casserole. What sets this recipe apart from all those other sweet potato dishes is the candied pecan topping. It is so good, I could eat it for dessert.

Here in the South, the key ingredient in most sweet potato casseroles is marshmallows. Now don't get me wrong, I love toasted marshmallows just as much as the next person. I just prefer them to be on a s'more, not in a casserole.

Even if you aren't usually a huge fan of sweet potatoes, I want to encourage you to give this recipe a try. I'm sure it will become a family favorite around your house as well.


Sweet Potato Casserole

2 c. sweet potatoes, mashed
1 stick of butter, melted
3/4 c. sugar
1/4 c. brown sugar
2 eggs, beaten
1 c. milk
1/2 tsp. nutmeg
1 tsp. cinnamon

Topping:
1 c. pecans, chopped
3/4 c. brown sugar
1/2 stick of butter, melted

Place your mashed sweet potatoes in a mixing bowl.


Add the sugar and brown sugar.


Add the nutmeg and cinnamon.


Whisk the ingredients together.


Add the melted butter, eggs and milk.


Stir until combined.


Pour the mixture into a casserole dish. Bake at 350 degrees F. for 30-40 minutes.


Meanwhile combine the nuts, brown sugar and butter.


Once the sweet potatoes are bubbly, spread the topping evenly over the top. Bake for an additional 10 minutes or until the topping is golden brown.

Roasted Broccoli

As you know, I did not grow up in the South. While I love the flavor of southern-style green beans or collard greens, I am not a huge fan of mushy vegetables. I like my veggies to have a little crunch when I bite into them.

Broccoli is no exception. Instead of serving the usual bland and sometimes mushy steamed version, I like to roast my broccoli. It is an easy way to add flavor to your vegetables.


Roasted Broccoli

1 bunch of broccoli
olive oil
Kosher salt
freshly ground pepper
1-2 cloves garlic, finely minced

Cut the broccoli into individual florets and place them on a baking sheet. I like to leave on some of the stem, but you can use just the floret if you prefer.

Drizzle the broccoli with a little olive oil. Sprinkle with salt, pepper and the minced garlic. Toss to coat.

Place the baking sheet in a 400 degree F. oven and allow the broccoli to cook for 7-10 minutes, tossing occasionally. The broccoli should be tender, yet firm and have tasty little browned spots.

Caramelized Onions

One of the things I look forward to most in the Summer is the plentiful supply of Vidalia Onions. After doing a little research, I learned that these special onions can only be grown in a mere 20 counties in the Southeastern corner of Georgia.

The first Vidalias were grown in the 1930's after farmers struggled through several disappointing tobacco and cotton crops. To their surprise the onions turned sweet and not hot like expected. The Vidalia name was born.

This delightfully sweet onion is perfect in almost any recipe. While Vidalias are sweet enough to eat raw, my favorite way to enjoy them is by caramelizing them in a pan. They are delicious along side a perfectly grilled steak, baked on top of Focaccia Bread, layered inside a sandwich, tossed with pasta, as a filling for an omelet... I could go on.


Caramelized Onions

2-3 Vidalia onions, peeled and sliced into rings
1 Tbs. butter
1 Tbs. olive oil
1 Tbs. sugar

Heat a frying pan over medium heat. Once the pan is hot, add the butter and olive oil, swirling the pan to combine. Add the onions, sprinkle with the sugar and toss them to coat.

Cover the pan and allow the onions to sweat for 5-10 minutes, stirring them occasionally. Once the onions are translucent, uncover and allow the onions to cook until they are a deep golden brown.

Brussels Sprouts

As a child, Brussels sprouts were the vegetable legendary for tasting terrible. Well, that and maybe spinach. I honestly don't recall trying them until about 5 years ago.

One day, while roaming the produce section at Wild Oats, I decided to give the miniature cabbage-like vegetables a try. I took them home, trimmed them, and then roasted them in the oven with a little olive oil, salt and pepper. Was I ever surprised. The sprouts were delicious.

Not only are Brussels sprouts good tasting, but packed with vitamin C and folic acid, they are incredibly good for you too. They have been proven to reduce the risk of a variety of cancers and heart disease. I hope you will give them a try.

Oven Roasted Brussels Sprouts

Preheat oven to 400 degrees F.

To prepare the Brussels sprouts, remove the stems and any yellow or discolored leaves. Slice them in half.

Toss the sprouts with a little olive oil, salt and pepper. Arrange in a single layer on a baking sheet.

Allow the sprouts to roast for 5-10 minutes, tossing every few minutes. They should be slightly browned and tender. Be careful not to overcook the Brussels sprouts or they will become bitter.