Favorite Sweet Potato Casserole

sweet potato casserole

Just eight days until Thanksgiving.  If you are still looking for a sweet potato recipe then look no further, this is the best!  I have always been a fan of sweet potato casseroles.  This casserole is the best of everything.  It has that wonderful crumb topping and melty marshmallows too.  Surprisingly, it’s not too sweet.  It is, in fact, the perfect sweet potato casserole!

AAA Amye Signature for blog

Favorite Sweet Potato Casserole
 
Author:
 
Ingredients
  • 4½ to 5 pounds fresh sweet potatoes
  • 4 tbsp. butter
  • 2 lg. eggs, lightly beaten
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. vanilla extract
  • ¼ tsp. ground nutmeg
  • ½ c. dark brown sugar
  • up to ¼ c. heavy cream
  • non-stick cooking spray
  • ½ c. all-purpose flour
  • 1 c. dark brown sugar
  • ½ tsp. salt
  • 1 c. old-fashioned oats
  • ½ tsp. ground cinnamon
  • 1 stick unsalted butter, room temperature
  • 2 c. mini marshmallows
Instructions
  1. Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with non-stick cooking spray and set aside.
  2. Bake sweet potatoes on a foil lined baking sheet, in a 400°F oven for about 1 hour, or until tender. Allow the sweet potatoes to cool to touch. Remove skins and place the potatoes in a large mixing bowl.
  3. Mash the potatoes with the butter using a potato masher. Add eggs, salt, cinnamon, vanilla extract, nutmeg, and brown sugar. Mix until well combined. Add the cream, a little at a time until desired consistency. Pour potato mixture into prepared dish. Top evenly with marshmallows and set aside.
  4. Combine the flour, brown sugar, salt, oats, and cinnamon in a medium bowl and mix together until mixed well. Add butter and mix until crumbly. (I mash this mixture together with my hand.) Crumble the mixture on top of the marshmallows. Bake in 350°F oven for 30 to 45 minutes until lightly browned.

 

Easy Roasted Turkey

roasted turkey

For years, I would go to Thanksgiving dinners with my family or Greg’s family and take one of two side dishes and usually a dessert.  I then had the pleasure of enjoying the delicious hams, turkeys, and cornbread dressing that my mom, my aunts, or Greg’s mom had prepared. Things are changing in my world though. For the past few years, the turkey and dressing has become part of my responsibility, especially when we have Thanksgiving with my family. I usually split the duties with a few of my female cousins. Over the past few years, I have lost aunts and uncles, and my mom and my aunt just aren’t up to doing the majority of the cooking anymore. We felt it was time that we took on the more labor-intensive jobs.

With a little planning, it doesn’t have to be daunting, though. If you are cooking the turkey this year, this Ina Garten recipe is easy and delicious. Make sure you follow recommended thawing instructions which usually means a few days in the refrigerator before Thanksgiving day arrives.

AAA Amye Signature for blog

 

Easy Roasted Turkey
 
Author:
 
Ingredients
  • 1 (12-lb.) turkey
  • Kosher salt and freshly ground black pepper
  • 1 lg. bunch fresh thyme
  • 3 onions
  • 1 head garlic, halved crosswise
  • 4 tbsp. butter, melted
  • ½ c. extra-virgin olive oil
  • 8 carrots, peeled and cut into 2-inch chunks
  • 10 red new potatoes, halved
Instructions
  1. Preheat oven to 350°F.
  2. Remove giblets and neck from turkey. Wash turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside of the turkey dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions, quartered, and garlic. Brush the outside of the turkey with butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with ¼ c. olive oil and scatter them around the turkey.
  3. Roast the turkey for 1 hour. Toss the carrots and potatoes with ¼ c. olive oil and add to the roasting pan. Continue to roast for about 1½ hours, or until internal temperature reaches 165°F on a meat thermometer, or the juices run clear when you cut between the leg and thigh. Remove the turkey to a cutting board and cover with aluminum foil, let rest for 20 minutes.
  4. Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve with roasted vegetables.

Sweet Potato Pies

ch sweet potato pies

Fried pies have been a favorite of mine since I was a child. My mom and grandmother made the best! Apple, peach, and my favorite as a child, chocolate. They seem so simple, yet I have never been able to perfect them.

These sweet potato pies are baked, not fried. These little pies would be an excellent addition to your holiday table. They are made easy with refrigerated pie crusts and frozen yam patties. Honestly, I don’t even measure when I make these. I use a large pinch of brown sugar, a sprinkle of cinnamon and a pinch of chopped pecans. I use a small salad bowl to cut the rounds because I do not own a 4 1/2-inch cutter. If you were making these for a large crowd, where there will be multiple desserts served, you could make these smaller by cutting the yam patty in half. Use only one pie crust round, folding it over the patty and fillings and crimp the edges making a half-moon shape. They are easy to make, easy to serve and delicious!

AAA Amye Signature for blog

 

Sweet Potato Pies
 
Author:
Serves: 12
 
Ingredients
  • 2 (14.1-oz.) pkg. refrigerated pie crusts, thawed
  • 12 frozen yam patties, thawed
  • 12 tsp. dark brown sugar
  • 6 tsp. ground cinnamon
  • 1 c. pecan pieces
  • 1 lg. egg
  • 2 tsp. whole milk
  • 6 tsp. granulated sugar
Instructions
  1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
  2. On a floured surface, unfold pie crusts, and cut into 24 rounds with a 4½-inch cutter. Re-roll excess, if necessary.
  3. Arrange 12 pie crust circles on baking sheet with space in-between. Place a sweet potato patty in the middle of each. Divide brown sugar, cinnamon, and pecan pieces evenly among pies.
  4. Cover pies with remaining pie crust. Crimp edges together tightly with fingers. Make sure all edges are well sealed.
  5. In a small bowl, whisk together egg and milk. Brush pie crust with egg wash, and top with sugar. Cut 3 small holes in top of each pie with a small knife. Bake pies until browned, 25 to 30 minutes. Transfer pies to cooling rack, and let cool for 5 minutes.

 

 

Corn Pudding

Corn Pudding

Happy Monday everyone and Happy 20th Birthday to my daughter, Savannah! I was two months pregnant before I even realized that I was pregnant with her.  Due at Christmas, Savannah decided she didn’t want to wait and was born six weeks early by emergency c-section. She has continued to surprise us and bring joy to our lives. She is an independent young woman with dreams and goals. Four years ago I shared the words on Savannah’s 16th birthday card. This is still my wish for her; I love you, Savannah!!

A Little Guide to Life

Be good to yourself,
There are some things everyone deserves-
Love, respect, time to recharge.
Never settle for less.

Seek out your dreams.
Start small. Take it as it comes.
Even a butterfly has to inch along
before getting its wings.

Listen to your heart.
Trust your gut.
If the way seems unclear,
look within you.

Let your voice be heard.
You have a story to tell and opinions that count.
And a difference to make.

Stay curious.
Wonder.
Take every opportunity to learn.
Knowledge is a gift.
It will take you places.

Hold on to what’s important.
Let worries go.
No matter how you look at it,
some things just don’t make sense.
The way you choose to carry on
is what really matters.

And when you make that list of what you want in life,
make another list of what you’ve got.
Be sure to start with all the things
that make you a beautiful person.
There are so many.

Most of all, remember you’re loved.
Always.

The countdown is on, just 17 days until Thanksgiving day! If you are like me, you have started making plans. I have started my menu list, of course, my favorite, cornbread dressing and gravy are high on the list. I’m not sure about the turkey this year…I may go with a ham. I plan to share several recipes over the next few weeks that would be perfect for your holiday table, Thanksgiving through Christmas.

Today’s recipe is for corn pudding. It is a hit everytime I make it. It’s easy to make, which is important during the busy holiday season. I don’t like too many starches on the table, but this is a good alternative for those that do not care for cornbread dressing or stuffing.

 

Corn Pudding
 
Author:
 
Ingredients
  • 1 tbsp. unsalted butter, softened
  • 6 c. frozen corn (32-oz. or 2 lb.), thawed
  • 1 tbsp. granulated sugar
  • 1½ c. heavy cream
  • 6 lg. eggs, lightly beaten
  • 1½ c. shredded sharp Cheddar cheese
  • 1 tsp. salt
  • ½ tsp. cayenne pepper
  • 3 tbsp. chopped chives
Instructions
  1. Adjust oven rack to middle position and heat to 350°F. Grease a 2-quart casserole dish with butter. Bring a large kettle of water to a boil for water bath.
  2. Bring 2 quarts of water to a boil in a large saucepan for corn. Add corn to boiling water and cook for about 2 minutes. Drain.
  3. Add 1 tbsp. sugar to food processor. Add 4 cups of the corn and pulse until you have a rough puree. Transfer to a large bowl and stir in the remaining whole corn, cream, eggs, cheese, salt, cayenne,and chives until combined.
  4. Pour corn mixture into buttered casserole dish and transfer dish to a roasting pan. Pour boiling water from kettle into roasting pan until it comes halfway up sides of casserole dish. Carefully place roasting pan in the oven and bake until pudding is set and a few brown spots appear around edges and top, (40 to 45 minutes). Remove casserole from water bath, transfer to a wire rack and let stand for 5 to 10 minutes before serving.

 

Buffalo Turkey Burgers

Buffalo Turkey Burgers

“If you pour buffalo sauce on it, they will come…to the table.”

That could be the motto around our house.  Everyone seems to be nuts about anything buffaloed!  We have been trying to eat less red meat around our house, so recently Savannah cooked these fabulous buffalo turkey burgers.  They were super easy and absolutely delicious.  Serve with blue cheese crumbles and fresh veggies for a healthy meal the whole family will love.   I suggest that you double this recipe is you are cooking for four!

AAA Amye Signature for blog

Buffalo Turkey Burgers
 
Author:
 
Ingredients
  • 1 lb. ground turkey
  • ½ tsp. salt
  • ½ tsp. freshly ground pepper
  • ½ tsp. garlic powder
  • ½ tsp. crushed red pepper
  • ¼ tsp. cayenne pepper
  • ½ tsp. paprika
  • 1 c. buffalo sauce
  • 1 to 2 tbsp. extra virgin olive oil, for the pan
  • Cheddar cheese for burgers
  • Crumbled blue cheese
Instructions
  1. Combine meat and seasonings. Make out into four patties.
  2. Heat pan over medium-high heat. Add olive oil. Cook burgers for 2 minutes then flip and cook for 2 more minutes.
  3. Pour sauce over the top of each patty.
  4. Place lid on pan, cook for 6 minutes.
  5. Turn off heat. Add cheese to the top of each burger.
  6. Serve with lettuce, tomato, onions, crumbled blue cheese, and Ranch dressing, if desired.