Candied Sweet Potato Recipe

This candied sweet potato recipe is one of the best I've ever put in my mouth! Being a southerner from birth and having had the pleasure of eating some of the finest southern recipes and soul food produced by some of the finest southern cooks who ever fired up a stove; I feel that my opinion should stand for something. This is an easy recipe with the most time consuming part of the preparation being the peeling and cutting of the sweet potatoes into thick slices.

MY GRANDMOTHER'S SOUTHERN CANDIED SWEET POTATO RECIPE
one(1) 12 inch cast iron skillet full of peeled sweet potato cut into slices about 1 inch thick (about 3 or 4 medium sweet potatoes should do it)

1 1/2 cups of granulated sugar
1/4 cup of Blackburn syrup, dark Caro syrup or the pancake syrup of your choice
1/2 cup of vegetable oil

Combine the granulated sugar, the syrup and the oil and pour over the sliced sweet potatoes that you have layered in a well seasoned iron skillet. There should be enough liquid to eventually cover the potatoes after they "cook down" a little.

Cover the skillet with a tight fitting lid and cook over low to low medium heat until the potatoes are tender. Check from time to time to be sure that the liquid is simmering and not bubbling at a full boil.

I apologize for not having more detailed instructions for this Candied Sweet Potato recipe but that's all I have at the moment. This is an OLD southern recipe that I just transcribed off of a piece of cardboard cereal box that was in my great-grandmother's recipe box...I suppose it would be more accurate to say I got it out of her recipe can since she kept all of her recipes inside an old blue and white lard can. This is one of my favorite Thanksgiving recipes even though my grandmother says that the candied sweet potato recipe was more for an everyday meal than a special holiday recipe like her famous sweet potato pie recipe.

That being said, there are many more old southern recipes to come since I've just skimmed the surface of all the handwritten "receipts" that are in the can. Everyday or not, I plan for candied sweet potatoes to be part of my Thanksgiving menu. After making it myself, I should be able to give better instructions after the holidays which should eliminate some of the guesswork making it more suitable for beginners.

Sweet Potato Rice Pudding

I prefer to use brown rice in the following sweet potato rice pudding recipe because that's all that I ever cook. However, if I found myself with some white rice leftover for one reason or another I would not hesitate to use it as a substitute even though it's less healthy than brown.

The same goes for using pumpkin rather than sweet potato puree. I'm a big fan of pumpkin bread, but sweet potato puree works better with this recipe PLUS I seem to always have enough homemade sweet potato puree in the refrigerator especially around the holidays. This is one of my favorite healthy holiday dessert recipes because it not only tastes and looks amazing but the cinnamon in it makes the house smell like Christmas! Oh...and it's EASY TO MAKE!

SWEET POTATO RICE PUDDING RECIPE

INGREDIENTS
2 Cups cooked brown rice (warm is better so nuke your leftovers a second or two)
3 Cups 2% or less evaporated milk (plain 2% milks works but it's not as creamy)
1 Cup of Pumpkin or Sweet Potato Puree
3/4 Cup Honey
3/4 tsp. cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt (optional)
1 tsp vanilla extract

Combine all dry ingredients including salt if nobody at your house is on a low-sodium diet. Stir milk, honey and dry ingredients into the sweet potato or pumpkin puree brown rice mixing well. Bake in an oven set at 375 degrees for approximately 45 minutes or until bubbly. Remove from the oven, stir well and then refrigerate for at least 8 hours before serving. Stay tuned for more healthy holiday recipes including some traditional favorites with a fresh, new spin!

Christmas Menu Ideas

Hey everybody, I'm open to some new and interesting Christmas menu ideas if you happen to have any lying around. I made a huge pan of southern cornbread dressing using my family's traditional recipe for Thanksgiving with all the usual trimmings including a large cheesecake for those who don't fully appreciate sweet potato pie or banana pudding.

Plus, we had enough turkey to feed our large group, have turkey sandwiches for a week and then boil it for a big pot of turkey carcass soup. My nieces and nephews cringe at the word "carcass" so if you have any suggestions for renaming my favorite leftover turkey recipe I will consider them.

My problem is that after eating one creative leftover turkey recipe after another for several weeks, the idea of baking another one so soon is not so appealing to me and my husband actually turned a lovely shade of green awhile ago when I mentioned it. His Christmas menu idea is to buy rib eye steaks, potatoes and salad fixings and let that be it; he even offered to be the cook! Whoa, now that's hard to resist but I can feel all my ancestors in the background threatening to haunt me if I'm lazy enough to cave.

We are not big fans of ham around here so I need Holiday recipes that don't use ham and Christmas menu ideas that will keep both my living and departed family members happy!

Thanksgiving Time Savers

One of the best Thanksgiving time savers that I put to work yesterday (and the day before) would make my great-grandmother's head spin backwards. Yeah, I was raised to believe that it was a sin or at the very least something to be embarrassed about if the can opener came into play at any time during the preparation of the holiday feast.

The rest of the year, the dancing glove was the enemy but on Thanksgiving, Christmas and Easter canned goods were left in the cabinet or better yet, the grocery store. The exception was, of course, something that you had canned yourself in a Mason jar.

This year, with all of the stress and extra workload in keeping the house disinfected so that everybody won't get MRSA that doesn't already have it, I bit the bullet and took a few shortcuts. And I have to tell you that of all the heretofore forbidden Thanksgiving time savers, canned chicken broth was the absolute BEST!

Led to believe that the taste of canned broth was easily detected when compared to homemade, I had never experimented with it. Under the gun this year, I forgot to buy a hen and simmer it to have my broth ready to make the dressing and gravy. After a quick and surreptitious dash to the grocery before lunch, six cans of Sweet Sue saved the day. The empty cans were bagged, hidden and buried in the dumpster and NOBODY said a thing about any of the recipes having a slightly "off" flavor.

Not having to make room in the refrigerator to store the homemade broth alone probably saved me an hour! That may not sound like much but on a busy holiday, every hour counts.

I would be curious to know if you discovered any Thanksgiving time savers that you might want to share. As for me, you can bet that I've got six more cans of this stuff on my grocery list to have on hand for Christmas. Am I proud that I jumped in and did what I had to do to make Thanksgiving dinner a success? You bet I am! Am I going to tell my grandmother what I did? Well, no. In fact, the canned broth is written in code on my grocery list and I plan to hide the cans in the trunk of the car. Will I be found out? You will have to return to Family Recipes, Babies and Parenting Issues to see more Thanksgiving and Christmas holiday time savers and to see if anybody outs me.

FAMILY TRADITIONS

Digging through my recipe box, what I have in my hands is a box of family traditions. Some of the cards are so stained that I can hardly read them but because the instructions and ingredients are in my grandmother’s handwriting, the thought that someday I will have no choice but to discard them breaks my heart. Each creased and dog-eared rectangle is soaked in memories.

And with each passing day, I appreciate more and more the importance of family traditions. It gives me pause to think what part of our lives that my girls are storing away in their minds that will be remembered in their adult lives. Somehow I know that what might strike them as memorable and important may not be the things that I regard as profound. I can already tell that from talking to my niece who is slightly older than my oldest daughter. I will ask her if she remembers this or that day that is crystal clear in my mind’s eye only to find that she has no recollection of the events whatsoever.

What I am counting on is that as my baby girls get older and find themselves in difficult or upsetting circumstances that they will have comforting memories of a stable childhood to bring them comfort. What I’m doing to foster these memories is keeping variety to a minimum especially when it comes to the holidays. My basic Thanksgiving and Christmas menu will always include certain dishes with a few experimental dishes on the side because I believe that repetition is the key to family traditions.

My sister and I have a standing joke about how every year until we left home mom and dad decorated shoeboxes with aluminum foil to hold oranges, apples and nuts supposedly left by Santa. It worries me that my girls will remember this coming Christmas as the one when dad was so sick and mom was worn out and worried. This thought has put my wheels in motion to focus on building fun holiday family traditions that will overshadow their dad’s current health crisis.

Before the season get in full swing, I’m organizing my favorite family recipes and making a list of fun holiday traditions from my own childhood that I want my daughters to enjoy. I’m not going to put a lot of pressure on myself to decorate the house like I’m trying to win “Home of the Year” or buy tickets to every holiday production within a 100 mile radius but I am going to do my best to keep it fun and keep Christ in Christmas. And I am not going to repeat my mother’s mistake of forcing Christmas stuff on my girls. One funny memory I have is mom telling us to get ourselves dressed and get in the car before we completely ruined everything and that we were going to LOVE the Nutcracker whether we liked it or not!

Come back later to see my list of Fun Holiday Family Tradtions that I come up with and please feel free to leave some suggestions for me in case I come up short.

SWEET POTATO PIE RECIPE

My family sweet potato pie recipe is soul food at its best. It's delicious, nutritious (so long as you don't mind sugar with your Vitamin A) and sitting down for a slice with your loved ones or even all by yourself with a good cup of coffee is definitely good for the soul.

Southern Sweet Potato Pie Video.

Just to let you know this is a truly SOUTHERN style recipe. It's not fluffy but firm. I use Pet evaporated milk not condensed milk and i am not sure why anybody would want to make it any other way. I'm sure there are other recipes that are delicious but if I tried to change a single ingredient or do something like add pecans or walnuts, I expect that I would have a redneck rebellion on my hands.

MY SOUTHERN SWEET POTATO PIE RECIPE
10 cups thinly sliced sweet potatos
1/2 stick of butter or Blue Bonnet Margarine
2/3 cup plain white flour
1 1/2 cups of granulated sugar
1 tsp of ground nutmeg
1 tsp of cinnamon
3 large eggs
1/2 cup Pet Evaporated Milk (or however much it takes to make the mixture the same consistency as cake batter)
1 tsp vanilla extract
2 deep dish pie shells (unbaked)

Cover sliced sweet potatos with water in a large boiler. Bring to a boil and then reduce to a simmer. Cook till potatos are soft which should take about 45 minutes give or take a few. Before you remove from the fire, take a test slice and mash to be sure it is "mashable" without leaving lumps. When soft and ready, drain well in a colander and return potatos to the large boiler.

Mash margarine and potatos together till margarine is melted and the mixture is smooth. Stir in the Pet milk until blended. (if you were looking for condensed milk you are looking for something other than my family sweet potato pie recipe, my friend).

In a separate bowl, combine sugar, flour, nutmeg and cinnamon mixing well. Pour this mixture on top of potato mixture and mix till well blended. Add one egg at a time mixing well after each. Last of all add the vanilla and stir.

Pour everything into 2 unbaked, deep dish pie shells.

Bake about 1 hour in a preheated 350 degree oven until the centers are firm.

PIE BAKING TIPS:
To keep the entire sweet potato pie recipe from ending up on the bottom of a hot oven and ruining your day, I put the filled pie shells on baking sheets and not directly on the oven racks.

To keep the edges of the pie shell from getting burned, I put strips of aluminum foil around the edges before I load the pies in the oven.

This is an OLD SOUTHERN FAMILY sweet potato pie recipe. Before my great grandmother passed away I made her give me approximate measurements for the ingredients and instructions. I am still amazed at how consistent her pies were considering that she never used a recipe book and did all of her baking on a wood stove.

I'm going to share more soul food recipes that I'm thinking of including on my Thanksgiving dinner menu, so y'all come back now!

LEFTOVER TURKEY RECIPES - SOUTHERN TURKEY POT PIE RECIPE

For those of you left with some turkey, I thought I'd share my leftover turkey recipes. Not that I mind the occasional sliced turkey sandwich, but I have a low tolerance for one after the other. I can change the kind of bread that is used. I can substitute condiments that I would normally not reach for. But no matter how you sliced and dice it; a sandwich is a sandwich.

SOUTHERN STYLE TURKEY POT PIE RECIPE


21 and a half ounces of leftover broth right out of the turkey roaster or 2 10 3/4 oz. cans of chicken broth
1 bay leaf
1/2 half tsp. white or black pepper (southern cooks don't care)
2 cups of raw cubed potatoes (peels on or off is up to you)
1 16 ounce package of mixed vegetables or 16 ounces of leftover green peas, string beans and carrots (did you think this was a leftover turkey recipe that would leave you stuck with pans of unused vegetables?)
1 stalk of chopped celery
3 tablespoons of oleo or butter
3 tablespoons of plain, all purpose flour
3 cups of cubed, luscious leftover turkey
4 sliced hard boiled eggs
1 deep dish 9 inch pie crust

Pour broth, bay leaf and pepper into a big boiler and bring to a rolling boil. Add potatoes and allow to return to a boil before reducing heat to medium. Cook for 5 minutes. After that time, add celery and mixed vegetables (if you opted for frozen, if not you can wait 10 minutes as they are already cooked) and return to boil and cook for 10 minutes. Remove bay leaf, drain vegetables while reserving the broth.

Melt butter in dutch oven or large skillet. Add flour and stir until mix is smooth. Cook 1 minute while stirring constantly. Begin to gradually add broth stirring all the time until mixture is thickened and bubbly.

Stir in your drained vegetables, cubed turkey and sliced boiled eggs.

Put the mixture into a 2 1/2 quart casserole dish and cover it with your pie crust. Trim the edges of the crust, flute the edges and seal. To give your dish a unique and fancy look, cut the trimmed pieces of crust into leaves or shapes to make your leftover turkey recipe into something that will impress the kids.

Layer your shapes on top of the crust. Cut slits in the pastry crust and bake in a preheated oven at 400 degrees for 20 minutes or until the top is browned and filling is hot and bubbly.

You should be able to serve least six hungry people with this quick and easy leftover turkey recipe.



So, I came up some leftover turkey recipes like the one above that are filled with creative ways to use even the smallest pieces of breast meat that will appeal to families that are used to good, southern cooking. Some are best suited for white meat and others will give you a place to use the meat from the leg and thigh. I would advise you to use the most attractive pieces for casseroles and save the shreds for soups. I give this recommendation because of appearance, not taste. Presentation is a large part of getting the best out of the holiday bird and extending your grocery budget. Even the most attractive won't cut it as acceptable for your holiday party or mesh with the most basic baby shower recipes or decorations. But they are tasty, very cheap and easy to make as you have most of the ingrediants there and they are already cooked!

Camouflaging the turkey in your dishes may be the most crucial part of the process. The last thing you want is for your family members to get wise to your money saving, penny pinching practices and start to voice their protests. It's no fun to spend hours cooking a tasty recipe only to get comments on how they are sick of eating turkey rather than the favorable reviews that you were hoping for. Kids just don't get how important good leftover turkey recipes are or how to make good use of what you have until they are grown and faced with grocery budgets of their own.

RECIPE for BASTING a THANKSGIVING TURKEY with a BACKACHE

Several days of dreary rain, fog and chilly weather drained me of the energy to perform all the household duties, start shopping for Christmas and participate in Thanksgiving. Good news is that the turkey and dressing were both moist and delicious. It's never a good thing to turn out a feast that's dry and unappetizing because the lack of quality is remembered until the next time that you do turkey with all the fixings. I think I found the answer to a beautiful bird worthy of a Martha Stewart photo shoot: basting.

Yes, indeed there are multiple benefits to pulling that heavy roaster in and out of the hot oven for three hours every thirty minutes or so. Other than burning my knuckles on the rack during the process, I believe that to baste is indeed best. I had read that the food that is in magazine photographs is virtually inedible because it is not actually cooked to eat. The recipes are created to look sharp, not taste good. I should have invited the photographers to come and take pics of my turkey! It was baked at 325, basted as I mentioned above and the breast was a beautiful, crisp golden brown with just the right number of spicy flecks for good measure! And it tasted positively wonderful. Eat your heart out Martha! Kiss my hiney, Rachel Raye, it IS possible to have a pretty entree that you can eat!

Here's the recipe for basting a Thanksgiving turkey that everybody loves except one of my kids' but the majority of the votes are positive!

1 stick of salted butter
1 tablespoon of freshly squeezed lemon juice
1 tsp. basil leaves
1 tsp. dried thyme leaves (I didn't have any leaves so I used ground..so shoot me)
1 tsp. black pepper

I melted the butter and stirred the spices in.

I LIGHTLY sprinkled salt all over the turkey inside and out. I put the bird in the oven with a tent of foil for about 30 mins. Then every half hour I slop some of the butter mixture inside and out of the bird, replace the foil tent and back in the oven she goes for another half hour. For the last half hour of baking, I baked without the foil tent, but with lots of basting mix on the skin.

There you go! Easy as pie so long as your back doesn't go out from bending over to baste like mine did! LOL Really, it did. My lower back went wonky on me that morning and it's just now getting to the point that I can stand up straight so the rest of my holiday recipes may have to wait until Christmas!