Be sure to read part one of my pre-turkey day party. And here are some more recipes from our yummy Pre-Thanksgiving party.
In my menu from my last post I called my sweet potato casserole “crunchy yummy yams” because we already had two other casseroles on the menu. Whatever you call it, it’s yummy! Go make some right now!
This is my mom’s best friend’s recipe and it has always been one of our holiday favorites. Thanks to Patty for sharing her recipe.
3 cups sweet potatoes, cooked (We cheat and use canned yams, I promise it’s still delicious!)
1/2 cup sugar
1/2 t. vanilla
1/4 cup milk
1/2 stick butter
1/2 stick butter (I usually find the that half a stick is not quite enough, but a whole stick is a bit too much. I’d recommend using 3/4 a stick)
1 cup brown sugar
1 t. flour
1 cup pecans (chopped)
Mash up the sweet potatoes. Add sugar, butter and milk. Beat egg and add to mixture. Add vanilla. Pour in greased baking dish.
For the topping, melt butter. Add flour, brown sugar and nuts.
Pour topping over sweet potato mixture and bake at 375 degrees for 30 minutes. Eat it all up!
Aside from just wanting to celebrate Thanksgiving twice, my other reason for this party was to try new recipes. The new recipe I tried was my dressing. I saw this recipe for cornbread and country ham dressing in Southern Living and thought it looked divine. I made several adjustments to it, however. The main thing I wanted to jazz up this recipe with was collard greens. What goes better with country ham than collard greens? And I ditched the chestnut idea. In the end, I basically ended up making my Mamma’s dressing only I used the bacon and country ham and collard greens.
I cooked out the six slices of bacon (I got the good Applewood Smoked kind from Fresh Market! And I may have used eight slices instead of six) and the country ham. Then I added in the chopped celery, onions and collard greens. (I left out the carrot too.) When this mixture was done, I thought it looked so good I almost just ate it right out of the pan.
I also cheated and used store bought corn bread dressing mix, but I did add in some bread crumbs as well. And, when it comes to the chicken broth I really don’t measure. I just keep adding till the dressing is the consistency we like. We don’t like dry dressing. I put the dressing mixture in a greased baking dish and topped it with a few pats of butter and baked it on 350 for about 40 minutes.
Overall, I was pleased with the outcome of this new recipe, but I would definitely make a few changes when I make it again. I should have chopped the ham up into much smaller pieces. I also would not add the additional salt the recipe calls for as the ham and bacon make this dish salty enough. I think I might add a bit more collard greens too. I think this recipe is definitely a keeper!
Stay tuned for more Thanksgiving recipes coming soon.