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Monday, November 18, 2013

Meal Planning Monday: Thanksgiving Edition

In honor of next week's Thanksgiving holiday (I can't believe it's already that time!!!), I thought I'd do something a little different for my Meal Planning Monday post and give you one of my favorite recipes to try.  

Actually, if I'm being honest, it's also because I have a crazy week, half of which Dan will not be here for at dinnertime for one reason or another, so the only meals I planned ahead for the week are homemade granola to eat with my yogurt (you inspired me, Mere & Mikey!), leftovers tonight and homemade vegetable soup for tomorrow night.  Whatever!

ANYWAY, that's not important.  The recipe I am about to share is seriously one of the most delicious recipes ever, and I can't imagine having Thanksgiving without it.  This recipe is Aunt Hopey's and was given to me in a cookbook that my Mom's sisters put together for me as a shower gift when Dan and I got married (most thoughtful and best ever!).  I have made it at least twice every year for Thanksgiving celebrations since receiving the recipe (whether it be for our work feast, family Thanksgiving, friendsgivings, etc.) and always get so many compliments and recipe requests.  I would have never thought to put apples in a sweet potato dish, but it really adds a lot of flavor and texture.  The dish is a little labor-intensive but not hard in the least, and I can assure you that it's well worth every ounce of effort.  It's one of Dan's favorites, for sure, and I'm looking forward to seeing what Miss Lillian thinks about it next week, too!

Sweet Potato Apple Casserole
Family Recipe from Aunt Hopey

5-6 medium sweet potatoes (depends on dish size – I normally use 5)
2-3 Granny Smith apples, peeled and cored (again depends on dish size and how much apple you want, but I normally use 2) 
6 Tbs. butter (or margarine)
¼ cup dark corn syrup
¼ cup dark brown sugar
2 Tbs. bourbon
1 tsp. cinnamon
freshly grated nutmeg (you can substitute the spice but fresh is so much better!)

½ cup dark brown sugar
1 stick butter
1 cup flour
nuts (I use a cup of pecans, chopped)
*cut butter into flour and sugar, then stir in nuts

  1. Preheat oven to 375 degrees.  Bake the sweet potatoes for approximately 1 hour (I poke holes in mine) or until tender when pierced with a knife.  Cool slightly.
  2. Shred apples in the food processor, fitted with the grating blade (or thinly slice, whatever is easier).  Set aside.
  3. Remove skins from the potatoes, and either place in the food processor or mash together (I normally just mash because it's easier) with the butter, corn syrup, brown sugar, bourbon, cinnamon, nutmeg, and salt.  Puree until smooth, scraping sides of bowl as necessary.
  4. Grease a 10-inch gratin dish or deep pie plate.  Spread half the pureed mixture in the prepared dish.  Add half the shredded apples.  Add remaining potatoes and finish with remaining apples.  
  5. Sprinkle with prepared topping mixture and bake at 375 degrees for about 30 minutes (until hot).

  • Never bake sweet potatoes higher than 375 degrees.
  • To freeze casserole, you may assemble all but the top layer of apples and streusel.  Thaw, put apples and topping on it, then bake. 
So there you have it!  Not too hard, and as I said, totally worth the effort because it's delicious.  You'll have to let me know if you decide to add it to your Thanksgiving rotation this year (and what you think!)!

Dan went to the Panthers game tonight, so L and I were on our own.  Since Dan and I were traveling yesterday I didn't do the grocery shopping until this evening, but it was fine because Lilly LOVES to go to the grocery store (probably because of the free cookies but whatever).  Our girls night was low-key but a lot of fun!  

Because posts aren't nearly as fun without photos, I'll leave you with one of L at dinner.  How the child managed to get black beans on her eye I will never know, but at least she's happy!
Love, love, LOVE this little nugget!
Happy Monday!  Tomorrow is glucose test day for me, so wish me luck.  I am actually not as nervous about the glucose test as I am about seeing the doctor.  I really like the doctor I'm seeing tomorrow but he's the one that told me I needed to be careful about my weight so I'm afraid I'm going to get fussed at.  I'll report back in tomorrow's update!


1 comment:

  1. I'm stalking your recipe posts today. Quick question - how do you season/cook your black beans? They are a staple in this house, but I'm thinking we should try to change up the seasoning a bit.


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