This is the rest of my Thanksgiving dinner recipes. Over the years I have changed some things, The sweet potato casserole used to be candied sweet potatoes, the Chipotle Green Beans With Bacon used to be green bean casserole. The pumpkin pie under went a small change as well I discovered I like the way it taste using eggnog as part of the ingredients. I will admit that I changed the candied sweet potatoes because I could never make them taste the way my mom’s used to taste.
Sweet Potato Casserole
4 lb. sweet potatoes, peeled and cut into quarters
1 cup packed brown sugar
1/2 cup butter, cut up
1/4 cup milk
4 eggs, lightly beaten
3 to 4 Tbsp. lemon juice
pumpkin pie spice 4 teaspoons spice plus 1 teaspoon ground black pepper.[Optional]
1. In a Dutch oven cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain and return to pan.
2. Preheat oven to 350 degrees F. Slightly mash potatoes with a potato masher. Stir in sugar, butter, milk, eggs, lemon juice, and, if desired, one of the stir-ins; stir until well combined. Transfer sweet potato mixture to a greased 3-quart rectangular baking dish. If desired, top with one of the toppings.
3. Bake, uncovered, for 30 to 35 minutes or until heated through. Makes 8 to 12 servings.
8 slices bacon (chopped)
1/2 onions (chopped about 1 14 c)
1/2 cup chicken broth
1 tsp chipotle pepper (chopped canned, adobo sauce)
2 tsps adobo sauce
1/4 tsp salt
1/4 tsp black pepper (freshly ground)
2 lbs green beans (fresh green beans trimmed)
- Heat a large skillet over medium heat; add bacon, and cook 8-9 minutes or until browned and crisp.
- Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet.
- Saute onion in hot drippings 4-5 minutes or until browned.
- Stir in broth and next 4 ingredients.
- Add green beans; toss to coat.
- Cover and cook 14 minutes or until tender, stirring often.
- Transfer beans to a serving dish; top with bacon.
1 can pure pumpkin (not pumpkin-pie mix)
1¼ c. prepared eggnog
2/3 c. sugar
1½ tsp. pumpkin-pie spice
¼ tsp. salt
3 large eggs
1 deep-dish pie crust [frozen is okay]
Whipped cream for garnish
Preheat oven to 375 degrees F. In large bowl, with wire whisk, mix pumpkin, eggnog, sugar, spice, salt, and eggs until well blended. Place piecrust on cookie sheet pour in pumpkin mixture (mixture will come up to almost top of piecrust).
Bake pie 60 to 65 minutes or until filling puffs up around edges and center is just set but not puffed. Cool pie completely on wire rack. Refrigerate until ready to serve or up to 1 day. Garnish each serving with whipped cream sprinkled with pumpkin-pie spice.
Original recipe Country Living