I love the holidays – and part of that love is the complete and total freedom to bake whatever I want, without consequence and with plenty of help in eating my goodies.
Usually it’s just the four of us scarfing down 3-4 dozen cookies, trying to only let the kids have one but knowing there are 30 more to eat before they get hard.
Thanksgiving, it begins. This year, I’m in charge of pies as usual and am also making some dinner rolls and of course, my favorite sweet potatoes.
I thought I’d share what I’m making in case you’re looking for great recipes, and I’ll be sure to give you the final review when we’re finished.
This is a staple at our table – my dad and my sister-in-law’s favorite. I have somehow acquired a taste for it as well. I’d been using a recipe that includes molasses, but this year I’m subbing that for dark rum. I’ve seen recipes with bourbon too, but I’m going for the rum. I’ll let you know how it turns out, but here’s my usual recipe, modified with the rum.
- 1 cup sugar
- 3 Tbsps butter, melted
- 2 cups chopped pecans (or whole if you like it like that)
- 3 eggs, beaten
- 1/2 cup dark corn syrup
- 2 tsps dark rum (using Capt. Morgan's)
- 1 9-Inch Deep Dish Pie Shell (I prefer Mrs. Smith's)
- Preheat oven to 375 degrees F.
- In large bowl, mix sugar and butter until well combined. Add pecans, eggs, corn syrup, and rum; stir until well combined.
- Pour pecan mixture into shell.
- Bake 10 minutes. Reduce oven temperature to 350 degrees F, and bake 37 to 40 minutes longer or until filling is set around edge but center jiggles slightly. Cool completely on wire rack.
Pumpkin Cheesecake Bars
A colleague has been bringing these in for the past month and I’m in love, so I’m making them for our feast tomorrow. I’m not generally a pumpkin fan – especially not in traditional pie form – but the cream cheese and cake mix make this bar a little sweeter and creamier than the usual orange mush. I’m using this recipe.
Potato Rosemary Rolls
I’ve just started learning to bake with yeast, so I’m going to take a stab at two different types of dinner rolls. These rolls look absolutely delicious – and Maria rarely disappoints with her recipes. I’ll let you know how they turn out.
Lion House Dinner Rolls
I was looking for a basic dinner roll – one we can slather with butter and devour – so these basic rolls caught my eye. If they’re great, I’ll make them more often. They seem to be a no-frills doughy delight, and I hope they turn out that well.
And lastly …
Candied Sweet Potatoes
I’m very particular about my sweet potato recipes. I don’t like my sweet potatoes mashed; can’t stand marshmallows on top. Don’t want a “pie” or casserole. I want them well-cooked, sticky and sweet. Preferably coated with gooey brown sugar and sprinkled with toasted pecans. This is the recipe I generally use, and they are generally amazing. Pecans are obviously optional; I’ve also made these with sliced apples mixed in. The key is to slicing the potatoes thick so that they hold their form and don’t get too mushy.
- 1 1/2 cups white sugar
- 1/2 cup brown sugar
- 2 tsps cinnamon
- 2 tsps nutmeg
- 2 pinches salt
- 1/2 cup butter
- 10-12 large sweet potatoes
- 1 c. chopped pecans
- 2 Tbsps vanilla extract or one vanilla bean
- Peel sweet potatoes and cut into 1/3" - 1/2" thick slices.
- Over low heat, melt the butter. Mix in the sugar, cinnamon, nutmeg and salt. Stir until well mixed and starts to thicken. Mix in pecans if you want them.
- Spread your potatoes in the Dutch oven or casserole dish. Pour butter/sugar mixture over the top.
- Bake covered at low heat (300 - 350) for roughly one hour. Uncover and let cook for another 10 minutes, until the edges get crispy and candied.
I’ll be sure to report back next week to let you know how my rolls turn out and post reviews of everything else. My mom is making an amazing turkey brine and my sister-in-laws are both bringing their favorites as well. Can’t wait to inhale it all tomorrow!
Happy Thanksgiving, y’all!