Happy Thanksgiving, everyone! We’re heading over to Erica and Cory’s for Thanksgiving tonight and are in charge of a veggie dish, so we’re making sweet potatotes. This recipe originally came from my Uncle Bill’s aunt Irene. Mom’s been cooking it for a long time and now we’re picking it up. I always thought it wasy yams, but it’s sweet potatoes. My Mom’s friend Rich Marker says yams are inedible and sweet potatoes are the food the gods. We changed it a little bit, using brown sugar instead of granulated and using butter instead of margerine.
Six Large Sweet Potators, Yams are darker, sweet potatoes are lighter.
One cup brown sugar
1/4 cup butter
1/2 tsp. Vanilla
1/2 tsp. Nutmeg
The zest of 1 large orange
The juice of said orange.
Marshmallows are optional. We always used the small ones, but as Leslie pointsout, “There’s more marshmallow with the big ones!”
Peel the sweet potatoes and cut into quarter size pieces.
Put in large pot with enough water to cover.
Bring it to a boil.
Reduct heat and simmer 20-30 minutes until tender.
What?!?!? You don’t know a Bechamel?!? I didn’t until a few months ago, and don’t know how I survived without it.
Bechamel is one of the four French “Mother Sauces”. Also known as a basic white sauce. Read the first part of this post and you’ll know how to make a base Bechamel (and I’ll have written down my recipe)
Read the whole thing and you’ll learn how to turn a base white sauce into Pepper Jack Mac!