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Happy Thanksgiving!

Well, things have been a bit quiet on the home cooking front. We’ll be heading to my parents for Thanksgiving where my mom will do the most of the cooking. Yes, this is her big day. In fact, we took a picture of mom with one of her first turkeys back in our 20s where we would stumble in around 2 a.m. and make fun of her cooking and then go off to bed. We tortured my mother and now even after all the cooking I’ve done I can’t imagine pulling off an entire Thanksgiving feast without killing someone! 

This year, I offered to make a few interesting side dishes – many of which were nixed by my strictly traditional family who prefers canned items. No warm, delicious sweet potato biscuits or homemade cranberry sauce.

I did convince the family (who still think I can’t cook my way out of a paper bag) to allow me to handle the sweet potatoes since – as much as I love you mom – I do not love canned sweet potatoes. So I am making a sweet potato mash with a marshmallow topping although I was intrigued by many of the praline/pecan recipes I found online. This is a Food Network recipe that I plan to jazz up with a bit of marshmallow topping. Hopefully, it will be a moderate success among this picky clan! 

Happy Thanksgiving to all of you! Thanks for reading.

Sweet Potato Mash

Ingredients

  • 4 pounds sweet potatoes or yams, (approximately 4 to 6 yams or about 12 sweet potatoes
    depending on size) peeled and cut into 1 to 1 1/2-inch chunks
  • 1 1/2 cups (3 sticks or 3/4 pound) butter, cut into cubes
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons pure maple syrup
  • 1/4 to 1/2 cup cream, as needed to achieve desired consistency
  • Salt and freshly ground black pepper

Directions

These potatoes can be steamed to preserve more of the flavor and vitamins (or boiled if you wish), until tender. (To steam them, you can place them in a single layer on a rack placed over a large shallow pan of water with a large pot lid to cover. Replenish water in pan if it boils off before they are tender.)

Place the tender potatoes in a large bowl and mash by hand with a masher or fork. Then, using a beater, whip in butter, brown sugar, cinnamon, nutmeg, maple syrup, and enough cream to achieve your desired consistency. Season, to taste, with salt and pepper.  Note: I will top with marshmallows and place under broiler for a few minutes until marshmallows get that nice texture we all love.

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A Foodie’s Wish List

We are in limbo here at Not My Mother’s Kitchen. Yes, I’ve been cooking. Yes, I’ve got recipes to share. And yes, I even got that new camera I’ve been wanting! Problem is I haven’t quite figured out how to download the pics yet.  So what have I made lately? Broccoli soup with almond milk and vegetable broth (turned out quite good actually), butternut squash and pumpkin soup,  apple squash gratin, an easy cassoulet and some decadent pumpkin bars with cream cheese icing (for Ryan’s work bunch). I even have some recipes to share. Just not the photographic proof yet, which is a darn shame since this new camera is fab-u-lous! I even replaced my broken pie plate with a new le Creuset one that I found for $14. So what more could a girl want? Well, every holiday season I find myself asking for a few new cookbooks or food related books. This year will be no different. I’ve narrowed down my wish list to just three. Family and friends pay attention.

Around My French Table: This new cookbook from Dorie Greenspan is a collection of recipes from Dorie’s time spent living and cooking in France. A modern day “Mastering the Art of French Cooking” I’m told. Yes, I’m sold.

In the Green Kitchen: Another cookbook from Alice Waters. This one covers the most basic of the basics, from stocking the pantry and washing lettuce to boiling pasta and wilting greens.

The Dirty Life: Yes, I’m a sucker for any memoir that combines food and love. The Dirty Life: On Farming, Food and Love tells the story of a single writer in New York City whose life changes when she visits a cooperative farm in upstate New York.

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