Trust my Romance Writers Weekly crew to nudge me out of my writer’s cave long enough to realize…
HOLY CRAP! THANSKGIVING IS ALMOST HERE!
Yep, when I saw this week’s topic—My Favorite Seasonal Dish—it forced me to take a good hard look at my calendar. I then quickly realized I needed to get my organizational rear-end in gear. Especially this year, because the whole wild and wooly family will be descending on Casa de Morgan.
Here’s the thing though. I don’t really want to share my favorite dish with you. Not because I’m being difficult (which I’m definitely prone to be from time to time), but because…well….I’m bored with the usual stuff.
So, I decided to sprinkle a little writer fairy dust on the general topic and turn it into, “What might be my favorite seasonal dish.” That way I could use today’s post as a research excuse to find something new and exciting to try.
See? A win/win all the way around! 🙂
The last few years have been a bit of a disappointment in the research arena. For two years running, I’ve tried corn casserole recipes I found online and came up disappointed. The taste was there, but the texture wasn’t. At least not in the middle. Call me crazy, but only Jell-O should wiggle like Jell-O. (Okay, I know my ass wiggles that way too, but that’s a different post for a different day.)
After about thirty minutes of surfing recipe sites, I’m debating between trying the Sweet Potato Casserole below, or going back for “third-time’s-a-charm” on another corn casserole recipe.
Here’s the skinny (or not so skinny once you see the ingredients) on the Sweet Potato option:
YUMMY SWEET POTATO CASSEROLE
(5 Solid Stars with 1,772 Reviews on AllRecipes.com—the writer’s equivalent of “OMG. I’ve totally arrived.”)
- Prep Time – 30 minutes
- Cook Time – 30 minutes
- Ready in – 1 hour
- 4 cups sweet potato, cubed
- ½ cup white sugar
- 2 eggs, beaten
- ½ teaspoon salt
- 4 tablespoons butter, softened
- ½ cup milk
- ½ teaspoon vanilla extract
- ½ cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter, softened (because I guess the other 4 tablespoons wasn’t enough)
- ½ cup chopped pecans
- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
So, there you go. What do you think? Do I go new Sweet Potato Casserole? Or dive in for the third time with another Corn Casserole recipe? Personally, I’m leaning toward Sweet Potatoes since it sounds a lot like dessert disguised as a side dish. Muahahahaha
Now I’m gonna ship you over to Collette Cameron’s blog so we can see what her favorite is. Unlike me, she probably played by the rules and has a fantabulous seasonal favorite to share.