Thanksgiving sweet potatoes and cornbread


By Sharon Hughes - shughes@timesgazette.com



Get your apron on. It’s time to cook!

I know everyone is busy getting ready for Thanksgiving — making plans, making your grocery list and calling everyone to tell them what time dinner will be served. But remember, there are folks out there that will be alone this Thanksgiving. Please make sure to check on your friends and neighbors who might not have a place to go for a meal. Count your blessings and be thankful this Thanksgiving. God bless all of you, and thank you for coming to Sharon’s kitchen.

Here are two great recipes to add to your Thanksgiving Day meal. Tim Colliver shows us how to make his special pecan-topped sweet potato casserole and corn cornbread.

Pecan-topped sweet potatoes

2½ to 3 lbs. yams or sweet potatoes, cooked and peeled (four or five large ones, drain if using canned sweet potatoes)

2 eggs

¾ cup brown sugar

½ cup melted butter (use real butter — makes ‘em taste better!)

1 tsp. each salt and cinnamon

1 cup pecan halves

Instructions:

Mash sweet potatoes — you should have about six cups. Beat in eggs. Add ¼ cup of the brown sugar, ¼ cup of the butter, salt and cinnamon. Place in a two-quart casserole dish. Before baking, top with pecans and remaining butter and sugar. Bake uncovered at 350 degrees for 20 minutes or until good n’ hot. Will serve eight to 10, but if you’re like me and go back for seconds, you’ll be lucky to get six servings out of this great Thanksgiving favorite.

Corn cornbread

Chef’s note: Commonly called Escalloped Corn, but my youngest son came home from school one afternoon with this recipe in hand and called it “corn cornbread.” Tell Daniel you read about this the next time you visit US Bank. He’s the tall, strikingly handsome young man that looks like his mom… Sorry girls, he just got married.

1 can whole kernel corn

1 can cream-style corn

1 box Jiffy corn muffin mix

16 oz. (1 pint) sour cream

2 eggs

1 stick of butter, melted

Instructions:

Drain whole corn and mix all the ingredients together in a greased baking dish. Bake at 350 degrees for 35 to 40 minutes.

Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.

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By Sharon Hughes

shughes@timesgazette.com