Just so there is plenty of room for the recipes, let me just say these recipes, below, are super easy to prepare and even better tasting. Now I will shut up and you can cook
Sweet Potato Brulee
Broiled brown sugar glaze sitting atop fragrant sweet potatoes. Need I say more?
6 cups hot mashed sweet potatoes(about 4 lbs.)
3/4 cups plain yogurt
3 tablespoons butter or margarine, softened
2 tablespoons dried chives
1/2 teaspoon salt
1/2 teaspoon saffron threads
1/4 teaspoon cinnamon
Pinch dried nutmeg
1/2 cup brown sugar
3 tablespoon crushed nuts of your choice(optional)
Preheat broiler. Combine first 8 ingredients in a bowl. Spoon potato mixture into an 11×7-inch baking pan coated with nonstick cooking spray. Mix the brown sugar with nuts and sprinkle over the top of sweet potato mixture. Broil 2 minutes or until sugar melts. Let stand until melted sugar hardens(about 3 minutes).
Makes about 7 cups
* You can substitute turmeric for the saffron threads if desired.
Glazed Carrots with Candied Chestnuts
One way or another, I am going to get someone to eat chestnuts for the Holidays, and this may be just the recipe.
2 tablespoons brown sugar, divided
4 teaspoons butter or margarine, divided
1 cup chopped canned or bottled chestnuts, precooked
3 teaspoon vegetable oil
4 cups baby carrots(about 1 pound)or use same amount of thinly sliced carrots, cooked
3 T. maple syrup
1/4 cup chicken or vegetable broth
Salt to taste
1 teaspoon dried chives
Combine 2 tablespoons sugar and 2 teaspoons butter in a medium nonstick skillet over medium-high heat, bring to a boil. Add chestnuts; cook 2 minutes or until browned, stirring often;. Spread chestnuts in a single layer of wax or parchment paper, let stand at room temperature until dry and cool enough to handle.
Heat 2 teaspoons butter and oil in a large nonstick skillet over medium-high heat. Add carrots, saute 5 minutes. Reduce heat to medium-low. Stir in 3 tablespoons maple syrup, cover and cook 5 minutes, stirring frequently. If it runs dry, add some of the broth, a tablespoon at a time. Just remember to add some broth back in order to have a 1/4 cup when needed. Uncover, add broth, simmer 3 minutes. Stir in chives and salt and top with chestnuts before serving.
Makes about Six 1/2 cup servings