These sweet potato cupcakes were inspired by my favorite Thanksgiving casserole… A side dish consisting mainly of candiedsweetpotatoes prepared with brown sugar, orange juice, spices, maple syrup, and toasted marshmallows or pecan-streusel
It is Thanksgiving tradition in our family to always have a Sweet Potato Casserole (my family recipe is in the book), but there’s a little bit of work that goes into peeling, cooking, mashing, more cooking, and topping that casserole
Cover with foil. Pour syrup over potatoes. 4 lbs sweetpotatoes. 1/4 of a fresh lemon with peel. 1/4 of a fresh orange with peel. In large saucepan, boil potatoes in enough water to cover for 30 minutes or until barely tender. 4 lbs sweetpotatoes. 1/4 of a fresh lemon with peel. 1/4 of a fresh orange with peel
The only problem was what the traditional of CandiedSweetPotatoes brought to mind – overly sweet, sticky, gooey, loaded with brown sugar and/or marshmallows
Combine sweetpotatoes, Brussels sprouts, onion and garlic in a bowl and mix with duck fat. Well, I had sweetpotatoes on hand (I keep sweetpotatoes in my diet because of my activity level and they’re just so good) so I decided to put my own spin on it
I’ll take sweetpotatoes any way I can get them. And to make it extra special, I added candied pecans and topped it with a drizzle of marshmallow cream, both my favorite sweet potato casserole toppings
This dish is one of those casseroles that fills you up without the need of any other dish. Mideastern SweetPotatoes and Rice (adapted from Eating Well)Ingredients
I mean how can you not like something covered with brown sugar, nuts and butter. I especially like the contrast between the crunchy topping and soft sweetpotatoes
Line an 8 by 8-inch pan with aluminum foil. Set aside. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt
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