The night before I was to prepare our Thanksgiving meal this week, I cuddled in bed with Mike and listed out the dishes for the next day: turkey in the doufeu, dressing, gravy, spinach madeline, cranberry sauce, yeast rolls, and pumpkin pie. Then this happened:
Me: What was your favorite Thanksgiving dish growing up?
Mike: Sweet potatoes.
SWEET POTATOES. The one dish I didn't even THINK to include. Of course. It just so happens that Riggs is on a big sweet potato kick, so I had the ingredients for this dish in the kitchen. I rattled around and found the recipe in one of my old standbys: Best of the Best from Mississippi Cookbook. I also happened to have the ingredients for the orange sauce, and let me just say.....that stuff is FINE. It has completely revolutionized the way I think about sweet potatoes, and I'll never again be able to make this casserole without the orange sauce.
4-5 medium sweet potatoes, peeled and quartered (I chopped into 1/2 inch cubes)
1/2 cup packed dark brown sugar, divided
1/2 cup butter, melted, divided
1 teaspoon salt
Cook potatoes in water to cover until tender (about 25-30 minutes).
Add 1/4 cup brown sugar to hot potatoes.
Add eggs, 3 T butter, and salt.
Beat until smooth.
Pour into a greased 1 1/2 quart casserole dish.
Lay pecan halves end to end, covering the entire casserole. (I just roughly chopped pecans and sprinkled liberally on top.)
Sprinkle with remaining brown sugar.
Drizzle remaining melted butter over top.
Bake at 350 degrees for 35-40 minutes.
Ladle Orange Sauce over individual servings.
1/3 cup sugar
1 Tablespoon cornstarch
1/8 teaspoon salt
1 cup orange juice
1 Tablespoon lemon juice
2 Tablespoons butter
3 dashes Angostura bitters
In saucepan, combine sugar, cornstarch, salt, orange rind, orange juice, and lemon juice.
Bring to a boil over medium heat.
Cook until thickened.
Remove from heat.
Stir in butter and bitters.
Great Performances Cookbook
Photo courtesy of Bakers Royale.