My favorite holiday recipe are the mashed sweet potatoes that my husband began making a few years ago.
Mashed Sweet Potatoes with Pecan Streusel Topping
5 large sweet potatoesor 6 medium sweet potatoes
1/2 cup butter melted
1/3 cup half n half
1/2 cup brown sugar
1/2 tsp vanilla
2 eggs beaten
1 cup brown sugar
1/2 cup flour
1/3 cup butter
1/3 cup chopped pecans
Bake sweet potatoes in their skins in the oven at 425 for an hour. Allow to cool. Scoop the orange goodness into a bowl. Add the melted butter, half n half, 1/2 cup brown sugar, vanilla and eggs. Whip it up in your mixer or by hand. Spread the potatoes in a casserole dish.
In a small bowl mix the flour and 1/3 butter. Add the chopped pecans. It should be coarse and flaky.
Sprinkle the flour mixture over the potatoes.
Bake in a 350 degree oven for 25 minutes.
Cranberry Pear Chutney with Jalapenos
My family always used the canned cranberry sauce. Several Many years ago, I found this recipe in RealSimple magazine and made it for Thanksgiving. It has become a staple in our family…with a “You ARE making the cranberries, right?” before every Thanksgiving.
4 cups of fresh cranberries
1 1/2 cup brown sugar
2 pears (diced)
1 jalapeno (minced)
1 cup golden raisins
2 tbsp. lime juice
Heat cranberries, brown sugar and 2 cups water over med-high heat. Simmer, stirring occasionally until the cranberries start popping and release juices. About 10 minutes. Add pears, jalapenos, raisins and lime juice. Simmer 5 minutes. Remove from heat. Cool. refrigerate up to 2 days ahead.