Friday, November 28, 2008

the perfect day--no cooking!

I think I'm still full from yesterday. I haven't been very hungry today. And we have so many leftovers that I haven't cooked a thing today. I did make some fresh cranberry orange relish today just for us. The kidlings won't eat it so it's kind of pointless to bring it to the family shindig.

But yesterday the animals were trying to get in on all the Thanksgiving delights too. Look at this picture carefully. PaPa got up early, rolled out his piecrust, put it in the pie plates, and covered them with a towel until he was ready to fill them. When he went to fill the pumpkin pie shell, look what he found:

There, perfectly pressed in, was the evidence! Charli walked across the towel-covered pie plate and left her tracks behind. Good thing PaPa didn't catch her in the act!

The new sweet potato recipe won, by the way, and those who like sweet potatoes said it was great. Those who don't like them wouldn't try it.

Here it is...I just used less orange juice, based on the feedback on the Food Network website. I think I used about a quarter cup. It was perfect.

Ina’s Smashed Sweet Potatoes


4 pounds sweet potatoes (about 6 large)
1/2 cup orange juice
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup light brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper


Preheat the oven to 375 degrees F.

Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. (Do you know how easy sweet potatoes are to peel if you've already baked them? It practically falls off them.)

Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish. (I used a hand potato smasher because I like mine a little chunky.)

Bake the potatoes for 20 to 30 minutes, until heated through. Enjoy.

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