We are having 18 people to our house this year. I know that it sounds like a lot, but the kids outnumber the adults. Should I be scared about that? This year I have to be honest, so I have a confession. I am such a control freak when it comes to my Thanksgiving meal, that I have never asked anyone to ever bring anything other than wine. This year, I am making a whole turkey, two breasts, gravy, stuffing, cranberry sauce (two kinds) and a pear ricotta tart. For me, that is not a lot of Thanksgiving prep. Normally, I would be cooking for days. This year, because I enlisted help, the prep is not too bad, and something tells me, that I might come away with some new Thanksgiving recipes to boot. I can actually spend the day with my family on a rare day when we all have off. Which is what I am going to do right now.
I hope that you have a wonderful Thankgiving, and that there are more kitchen successes than failures (and if there are, its all good right?). Enjoy the holiday with your friends and family, and I’ll see you in a few days.
P.S. These sweet potatoes are a knock off from the ones that they serve at Ruth’s Chris Steakhouse (does that name confuse any one else, or is it just me?) and they are a prefect accompaniment to your Thanksgiving meal. I have never eaten at Ruth’s Chris, but if everything is like this sweet potato number, make me a reservation.
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick melted butter
Pour the sweet potato mixture into a casserole dish coated with cooking spray. Or you can make single servings. At this point, you can cover it and keep it in the fridge for a day or two. You can also make the topping ahead of time and keep it in a container until you bake off the sweet potatoes. Bake in a 375 degree oven for 25 minutes.
Recipe adapted from The Girl Who Ate Everything.
- 3 cups mashed sweet potatoes
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
- 1 stick melted butter
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- 1/3 stick melted butter
- In a large bowl, combine the sweet potatoes, sugar, salt, and vanilla.
- Whip with electric beaters or in a stand mixer, and add the eggs and melted butter. Beat until light and fluffy.
- Pour the sweet potato mixture into a casserole dish coated with cooking spray. Or you can make single servings. At this point, you can cover it and keep it in the fridge for a day or two. You can also make the topping ahead of time and keep it in a container until you bake off the sweet potatoes. Bake in a 375 degree oven for 25 minutes.
- Meanwhile, start the topping. In a small bowl, combine the brown sugar, flour, and pecans.
- Pour in the melted butter.
- Stir until combined.
- Add the topping to the sweet potatoes, and add back to the oven for another 10 minutes. Let stand for 30 minutes before serving.