Showing posts with label Grand Marnier sweet potatoes. Show all posts
Showing posts with label Grand Marnier sweet potatoes. Show all posts

Thursday, November 11, 2010

Sweeeeeeeet Potatoes


I just got the cover copy for my next book, LOST AND FONDUE. And Krista's great blurb is on the cover! How lucky am I?

Don't you love it?

[If you don't, please don't tell me. I'm feeling go-o-o-o-od.]

And when I'm feeling good, I love to write. and you want books, don't you? More tasty mysteries?

I'm busy at work on book three, CLOBBERED BY CAMEMBERT. And a couple of other to-be-named projects. I read an article recently, an interview of Ken Follett and David Morrell, both of whom could easily return millionaires. [Remember, they've been writing for years and years and their books are hardbacks that sell billions. Most writers...well, let's just say we won't see all those extra zeroes that those two guys do. But we love what we do.] Anyway, a question was posed to them. Why are you still writing? Both men said, "Because they have to." They have stories inside them that they want to share. They are writers, first and foremost, trying to entertain an audience. It inspires me (probably all of us on MLK) to read words like this. We have lots of stories in our heads. We'd like to see many of them make it to the page.

And so the writing continues for all of us on this blog.

But we also love to cook and share our recipes, and we write about characters that cook and share their recipes. [Some of us even have characters that like to take over blogs and write the posts at Killer Characters. Again, that's another story.]

But writing and sharing recipes--it's the perfect storm, no? We're so glad you're all here to share the joy with us.

Now as we approach Thanksgiving and the holidays AND KRISTA'S NEW RELEASE! I like to see how many easy, tasty recipes I can make. A standard side dish for the holidays is sweet potatoes with marshmallows melted on top. It's not really my thing. I'm more of a mashed potatoes kind of girl. But I do like sweet potato chips or sweet potato fries when I can find them freshly made. So I thought...what about homemade sweet potato chips with cheese?
[Okay, swat me now, but you knew this recipe MIGHT have cheese, didn't you?]

It was easy--this batch didn't turn out as crispy as I'd like but that's because I didn't use enough oil, I think--and yet it was pretty and tasty!

First you peel the sweet potatoes and slice them thin. You baste a baking sheet (a stone baking pan might have been better than using foil) with oil. Lay the sweet potatoes out, single file, on the sheet. And bake until crisp. [This will vary because of different ovens but figure 15 to 20 minutes.]



2 sweet potatoes

1 teaspoon salt

4 tablespoons blue cheese, shredded or shaved

2 tablespoons canola oil


Heat oven to 400 degrees.

Peel and slice sweet potatoes.

Brush baking sheet with oil. Lay sweet potatoes, single slices, on the oil. Sprinkle with salt.

Bake for 10 minutes. Flip the sweet potatoes slices and bake 10 minutes more.

Remove slices and drain on paper towels.

Set portions on 4 plates. Garnish with crumbled blue cheese.

That's it. I set these beauties next to a lovely slice of turkey [I can eat turkey all year long] and a fall salad, and the dinner was yummy! Served with a crisp sauvignon blanc. The tart of the wine really enhances the flavor of the salty but rich foods.

By the way, our archives of recipes number over 400 now. You can scan the right side of the blog to find them, by category, some by author.

Here's the link to a pumpkin seed fall salad that I posted last year that is downright scrumptious!

Coming soon...a sneak preview of LOST AND FONDUE on my website.

* * *

If you'd like to know more about A Cheese Shop Mystery series and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the fan club to get in on the next contest...coming soon.

Saturday, November 28, 2009

Holiday Sweet Potatoes from Heart in Hand

This Thanksgiving I made Jenn McKinley's Sweet Potato Balls crusted with coconut for Thanksgiving. They turned out great and everyone loved them. I made them a few hours ahead of time, refrigerated them, and slipped them into the oven at almost the last minute. Easy cooking. Even better -- nothing exploded!

But there's also another sweet potato recipe that I adore. Made with Grand Marnier and pineapple, it takes a simple sweet potato casserole to new and elegant heights.

Many years ago, a friend of mine used to go to Heart in Hand restaurant in Clifton, Virginia. He very kindly gave me a copy of their cookbook, Cooking with Heart in Hand, by Suzanne Winningham Worsham. Over the years, I've enjoyed many of the recipes, but one stands out -- their Holiday Sweet Potatoes.

The restaurant and catering services are still in operation today, in a building once known as Buckley Brother's General Store, the largest general store in Fairfax County. Over the years, the likes of Nancy Reagan and Rosemary Clooney have dined there. And the opening scene of Broadcast News was filmed there!

The Worshams have very kindly given me permission to reprint their excellent sweet potato recipe. I hope you love it as much as I do!

Holiday Sweet Potatoes

Serves 8 - 10

4 1/2 cups mashed sweet potatoes, cooked
1/2 cup butter, melted
1-20 ounce can crushed pineapple, including juice
3/4 cup light brown sugar
1-5.33 ounce can evaporated milk
1/2 cup raisins
2 eggs, beaten
1/4 cup Grand Marnier
1/4 cup orange liquor (good quality)
2 tablespoons grated orange rind
1 cup miniature marshmallows
1/2 cup chopped pecans

Preheat oven to 350 degrees. Puree sweet potatoes and butter in food processor. Combine the pineapple and juice, sugar, milk, raisins, and eggs. Mix well. Add Grand Marnier, orange liquor, and orange rind. Pour into buttered casserole. Sprinkle marshmallows and pecans on top. Bake 20 minutes.