50 / 60
48
MY
ROUSES
EVERYDAY
NOVEMBER | DECEMBER 2016
Rum-Glazed
Sweet Potatoes
WHAT YOU WILL NEED
3
pounds sweet potatoes,
pricked several times with a fork
3
Golden Delicious apples, peeled,
cored and sliced lengthwise
¼ cup fresh lemon juice
1
cup roasted pecan halves
8
tablespoons (1 stick) butter
½ cup firmly packed light brown sugar
½ cup honey
2
tablespoons dark rum
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground mace
HOW TO PREP
Bake the sweet potatoes in a 400-degree oven
for 45minutes, or until tender. Let cool and peel.
Cut the potatoes crosswise into ¼-inch slices.
Toss the apples in the lemon juice. Arrange the
sweet potatoes and apples in a buttered baking
dish. Sprinkle with the pecans.
In a saucepan, combine the butter, sugar,
honey, rum, cinnamon, ginger, and mace.
Cook the mixture over medium heat, stirring
until the sugar dissolves. Spoon the syrup
over the potato and apple mixture. Bake
for 30 minutes at 400 degrees, basting
occasionally with the butter sauce. Then place
the pan under the broiler, about 4 inches
from the fire, until the edges of the potatoes
and apples are slightly brown. (
Makes about
8 servings
)
Sweet Potato Pie
WHAT YOU WILL NEED
3
medium-size sweet potatoes
(about 1¼ pounds)
4
tablespoons unsalted butter, softened
½ cup (packed) light brown sugar
2
eggs, beaten
½ teaspoon pure vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground allspice
⅛ teaspoon ground mace
Pinch of salt
½ cup evaporated milk
Flaky Pie Crust (recipe follows), unbaked
Whipped cream
HOW TO PREP
In a medium-size saucepan of boiling water,
cook sweet potatoes until tender, about 30
minutes. Drain, let cool, then peel and mash.
You should have about 3 cups.
Preheat the oven to 350 degrees. In a
medium-size bowl, beat together the butter
and brown sugar until creamy. Add the eggs,
vanilla, cinnamon, cloves, ginger, nutmeg,
allspice, mace and salt. Stir in the mashed
sweet potatoes and add the evaporated milk.
Beat with an electric mixer until smooth.
Pour the filling into the unbaked pie shell and
bake on the bottom rack of the oven until the
center is firm, 50 to 60 minutes. Remove and
serve warm or at room temperature. Garnish
with a dollop of whipped cream.
(Makes 1 pie)
Flaky Pie Crust
WHAT YOU WILL NEED
1½ cups all-purpose flour
¼ teaspoon salt
½ cup vegetable shortening
3 to 4 tablespoons ice water
HOW TO PREP
In a medium-size bowl, mix the flour and
salt together. Cut in the shortening until
the mixture resembles coarse meal. Add
three tablespoons water, one tablespoon at
a time, stirring lightly with a fork after each
addition. Add one more tablespoon of water,
if needed, so that the dough holds together.
Gather into a bowl and flatten slightly.
On a lightly floured surface, roll out the dough
until it is about ⅛-inch thick. Transfer the
dough to a 9-inch pie pan and fit it against
the bottom and sides without stretching.
Trim to ½-inch of the edge, fold the extra
dough under and crimp decoratively.
Sweet Potato Pudding
WHAT YOU WILL NEED
3
cups drained and mashed sweet
potatoes (or one 29-ounce can)
1
cup sugar
¼ cup butter, softened
2
large eggs, lightly beaten
1
cup grated coconut
½ cup milk
1
teaspoon vanilla
1
cup firmly packed light brown sugar
1
cup chopped pecans
½ cup all-purpose flour
½ cup butter, melted
Pinch of salt
HOW TO PREP
Preheat the oven to 350 degrees.
In a large mixing bowl, beat together the
sweet potatoes, sugar, butter, eggs, coconut,
milk and vanilla. Pour into an 8x8-inch
buttered baking dish.
Combine the brown sugar, pecans, flour,
butter and salt until well mixed. Spoon the
mixture over the sweet potatoes. Bake for
one hour.
(Makes 10 to 12 servings)
We Make The Holidays Easy As Pie!
Our Southern pecan pie is made the old
fashioned way with corn syrup and Louisiana
pecans from New Iberia. We bake dozens
of pie flavors and combinations for the
holidays, from traditional sweet potato,
apple and pumpkin, to fancy custards,
creams and meringues.
the
Holiday
issue