I'm sure that many of you have probably guessed by now that November is the start of Marsharelle and Shelly's favorite time of year. Both ladies obviously enjoy cooking and eating, but the third component is sharing! So, today's post will start our new Friendsgiving series. In the past this would only involve getting together with a group of friends near Thanksgiving to share a meal the same way one would with family. Taking it up a notch, this series will share some of the recipes of said friends, so stay tuned all month! Marsharelle and Shelly will quick it off with two of their staples for this time of year. Enjoy!
Shelly's Sweet Potato Pecan Pie
I remember being younger and despising the taste of pumpkin pie. I just didn’t understand why anyone would eat a pumpkin pie instead of a sweet potato pie. Maybe it was due to the sweeter flavor of sweet potato? Or lack of a cultured palette? Who knows, but needless to say I fell in love with sweet potato pie at a very young age. We all know I now adore the flavor of pumpkin but a pumpkin pie has nothing on a sweet potato pie.
1 deep dish prepared pie crust
2 large sweet potatoes
1/2 stick of butter, melted
1/3 cup evaporated milk
1/4 cup brown sugar
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1 pinch of salt Pecan topping:
1/2 cup dark brown sugar
1/2 cup dark corn syrup
1 teaspoon vanilla extract
2 teaspoon butter, melted
3/4 cup chopped pecans Instructions
1. Roast the sweet potatoes , whole with the skin on in a 400 degree oven for 45 minutes. Once the potatoes are removed, change the oven temperature to 350. Once the potatoes are cool, remove the skin and beat the potatoes until smooth. IMPORTANT NOTE: the potato threads are the absolute worst in a pie. You will need to remove the threads as you beat the potatoes. Using a hand mixer, beat the potatoes for thirty seconds at a time and remove the threads after each round. Repeat this three times.
2. Add the rest of the pie ingredients and beat for another two minutes or so until the mixture is smooth and creamy. 3. Pour the sweet potato mixture in the pie pan until it’s about two-thirds full. If making mini pies, separate your dough in each muffin cup, making sure the crust reaches the top of the cup. Fill the sweet potato mixture two-thirds full. 4. Mix the pecan topping ingredients together until well blended. 5. Pour the pecan topping on the sweet potato pie just until it reaches the top, making sure not to overfill. 6. Bake the pie(or mini pies) at 350 for 50 minutes, until set. Enjoy!
I love cornbread! As a side for soup, or fish. Even as a breakfast snack! I like the grit of cornmeal combined with the fluffy texture you get from cornbread. Yum! This is my standard cornbread recipe and it's a great base for those of you out there who enjoy cornbread stuffing (which is why I saw fit to include it in this post). For best results, please use a cast iron skillet!
1 1/2 cups flour
1 3/4 cups cornmeal
1 TB + 1 tsp baking powder
6 TB sugar
1 1/2 tsp salt
2 eggs (room temp and lightly beaten)
4 1/2 oz of melted butter, cooled
1 3/4 cups milk (room temp is best)
Preheat oven to 375. Oil your cast iron skillet and pop it in the oven to preheat it. Mix all of your dry ingredients together and in a separate bowl, mix your wet ingredients. Combine and stir until well incorporated. A little lumpiness is ok! Pour the mix into the hot skillet and spread around (it shouldn't be that loose). Bake for about 35 mins or until golden brown and enjoy!