Happy New Year's Eve! I probably won't be posting New Year's Day since the hubster has a gig tonite and we'll be zombies tomorrow. I can't believe this year is at it's end already! It went waaay too fast but I'm glad 'cause 2009 just sucked, am I right?! And now we can start saying twenty-ten, etc. instead of two-thousand and blah-blah. That always bothered me for some reason. I'm crazy, perhaps?Anyhoo! I got my yellow undies made yesterday and I even did a review for Pattern Review! This is Kwik Sew 2100 and I like the pattern a lot. Their sizing is really off, which you can read about in my review, but these turned out great! I used a Nylon/Lycra and they sort have a slimming effect. Yay! I just realized yesterday that I make way more stuff than I review. I should really do more reviews this next year! It would be cool to have a record of everything I make throughout the year. I've noticed many other sewing bloggers doing a kind of wrap-up of their sewing projects and I honestly haven't got a clue how many items I've made over the last 12 months!
Okay, on to the recipe! You will most definitely need something with slimming action when you eat these sweet potatoes! They are so wonderful and it's the only way I make mine. I got the recipe from my Mother-in-Law several years ago and it's the one I think her mother used. I'm sorry I don't have a picture! I made these for Christmas Eve but totally spaced the picture taking/Recipe Thursday stuff. You'll just have to trust me on this one! We always reserve this dish for special holidays. This would be perfect to serve tomorrow!
Granny's Super Sweet Taters
6-8 Sweet Potatoes or Yams (whichever you use, try to find the smallest ones, they tend to be better)
1 pound Brown Sugar
1 pint Heavy Cream
1/4 tsp Nutmeg (optional)
9"x13" Baking Dish, sprayed with cooking spay or buttered
The night before you make the dish, mix cream and brown sugar in a covered container or big jar, refrigerate. (If you want to use nutmeg you can stir it in with the cream and brown sugar or wait and sprinkle it over the potatoes before baking. It's not part of the original recipe, just something I added on my own so please don't think it's necessary. These are just as delicious without it!) Stir the mixture every so often, maybe each time you get in the fridge. Boil the potatoes in a large pot, skin on, for about 30-45 minutes or until soft. Drain and let cool. This makes peeling the taters super easy! Okay, now you can peel 'em. Cut into quarters and place them in your baking dish, preferably in a single layer. You can do this the day before if you need the time! Right before you want to bake your taters get out your cream mixture and stir well, pour over the potatoes. Heat oven to 350 degrees then pop in the taters. Bake covered (I just use foil) for approx. 1 hour and be sure to spoon the sauce over the potatoes every 20 minutes or so. What comes out is a bubbly, caramel-y treat like no other! No marshmallows needed here!
As always, if you have questions please email me. I'd love to hear if you try the recipe!