Angela says: When I was growing up, my mother made sweet potatoes with canned sweet potatoes and a marshmallow topping. I had no idea that there was another way to eat sweet potatoes until I tried a more savory version my mother-in-law made. It was a revelation! This side dish is still very sweet but has the pillowy texture of a souffle. I’d like to share with you her handwritten recipe for sweet potato casserole.
Follow this recipe and you won't be disappointed!
Mashing the sweet potatoes with butter and other luscious ingredients.
The topping adds great texture to the dish.
If you’ve never liked Brussels sprouts before, we beg you to try this version and reconsider. These are not your boiled-to-death, no color, watery sprouts. These are deliciously browned, frizzled pops of flavor.
You will need:
Finely shredded Brussels sprouts
1/3 cup sherry vinegar
4 tsp wholegrain mustard
1 stick good butter
1 cup toasted slivered almonds
½ cup dried cranberries
Salt and pepper
In a bowl, toss the sprouts with 2 large pinches of salt and let sit for about 10 minutes. While the sprouts rest, whisk together vinegar, mustard, and a pinch of salt and set aside. Melt the butter over low heat and cook for 5-6 minutes until golden brown.
Cook the sprouts in the butter mixture until brown and tasty-looking. You can toast your almonds in the other half of the pan at the same time. Add the vinegar and mustard mixture and cook for 2-3 minutes. Add the cranberries. Season to taste.
Finally, we present to you the simplest crowd-pleaser of all: garlic buttered bread. You can find the garlic butter recipe by clicking here. Simply follow our roasted garlic butter recipe and brush store-bought rolls with it (seriously, it’s that easy!). People will ooh and ahh over your culinary skills.
The bread needs to be reallllllly coated with the garlic butter. If you think it's too much, add a little more. Cook per the package instructions.
I LOVE seeing the pictures from Angela's kitchen! Can you substitute butter for oleo? What kind of nuts do you recommend for the sweet potato topping?