Sweet Potatoes and Peaches

One of my favorite Thanksgiving recipes is a Sweet Potatoes and Peaches casserole that I adapted from a Southern Living recipe that was clipped from the magazine way back in 1979.

INGREDIENTS

1/2 cup firmly packed brown sugar
3 tablespoons of all-purpose flour
1/2 teaspoon nutmeg
2 tablespoons of room temperature butter or oLeo
2 pounds of either softened or canned sweet potatoes (yams) drained
1 16 ounce can of sliced peaches drained
1 1/2 cups of miniature marshmallows

INSTRUCTIONS

In a medium-size bowl combine the brown sugar, all-purpose flour and nutmeg. With a pastry cutter cut in your softened margarine or butter until the mixture looks like coarse breadcrumbs. Stir in the pecans and set aside.

In a 1 1/2 quart casserole dish arrange the sweet potatoes and peaches in a single layer alternating them in for the best presentation. After the sweet potatoes and peaches are in place, sprinkle them with the flour and sugar mix.

Bake covered with foil or a lid at 350° for 30 to 35 minutes or until slightly bubbly but do not allow to boil dry. Remove the casserole from the oven and sprinkle the peaches and yams with marshmallows. Return the dish uncovered to broil until the marshmallows are light brown.


This is an easy recipe that even beginner can manage unlike the candied sweet potato recipe and my southern sweet potato pie recipe that I shared earlier.

The biggest drawback to this sweet potato recipe is that I don't keep all of the ingredients on hand all the time especially not the nuts because of my girls' allergies.

So, if I don't plan ahead to buy pecans, marshmallows, brown sugar, and canned peaches and make sure that I add them to my grocery list ahead of time, this casserole just gets skipped. And what a shame that is, because the sweet potato peach casserole really adds a lot to any holiday menu. It looks good and even though old-fashioned, southern recipes that are covered in browned, melted marshmallows are made fun and the butt of many a joke; this sweet potato and peaches recipe is downright delicious!

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 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!