Sweet potatoes

With Thanksgiving right around the corner, my mom has been planning and preparing our ever so delicious meal. She asked me what I could bring. This has got me thinking. If you read my sister's blogs you know that they both enjoy cooking and exploring new recipes. So I have thought about this.

Sweet potatoes, this is something that we always have at big family dinners where my mom or grandma will peel sweet potatoes and drench them with butter and brown sugar and then bake them. Mmmmmmm, they are good.

If my sister Sara Jane would bring the sweet potatoes this year we would probably get...

Butternut Squash and Sweet Potato Purée

Nonstick vegetable oil spray
1 1 3/4-pound butternut squash, halved lengthwise, seeded
2 pounds yams (red-skinned sweet potatoes; about 4), halved lengthwise
1/2 cup (or more) canned beef broth
1 teaspoon Ras el Hanout
3 tablespoons olive oil
2 onions, chopped
1 red bell pepper, chopped
1 teaspoon sugar
Nonstick vegetable oil spray
1 1 3/4-pound butternut squash, halved lengthwise, seeded
2 pounds yams (red-skinned sweet potatoes; about 4), halved lengthwise
1/2 cup (or more) canned beef broth
1 teaspoon Ras el Hanout
3 tablespoons olive oil
2 onions, chopped
1 red bell pepper, chopped
1 teaspoon sugar

Preheat oven to 375°F. Spray large baking sheet with cooking spray. Place squash and yams on prepared baking sheet, cut side down. Roast until very tender, about 1 hour. Cool slightly. Scoop out flesh and transfer to large saucepan. Mash with potato masher until smooth. Stir in broth and ras el hanout. Season puree to taste with salt and pepper. (Puree can be made 1 day ahead. Cover and refrigerate.)
Heat oil in heavy large skillet over medium heat. Add onions, bell pepper, and sugar. Sauté until onions are golden brown and tender, about 15 minutes.
Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before continuing.)
Bring puree to simmer, adding more broth to thin if necessary. Stir in 3/4 of onion-bell pepper mixture. Transfer to serving bowl. Top with remaining onion-bell pepper mixture and serve.

If my sister Susan would bring the sweet potatoes, we might get...

Sweet Potatoe Casserole

4 lbs. sweet potatoes

1⁄2 cup evaporated milk

1⁄2 cup sugar

6 tbsp. unsalted butter, melted

2 tsp. vanilla extract

1⁄2 tsp. kosher salt

1⁄2 tsp. ground allspice

2 eggs, beaten

3⁄4 cup roasted salted cashews

1⁄2 cup light brown sugar

3 tbsp. flour

2 cups mini marshmallows

1. Heat oven to 400°. Place sweet potatoes on a parchment paper–lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.

2. Reduce oven temperature to 350°. Peel potatoes; pass them through a food mill into a bowl. Whisk in evaporated milk, sugar, 4 tbsp. of the butter, vanilla extract, salt, allspice, and eggs. Transfer to a 2-qt. oval baking dish.

3. In a food processor, pulse together cashews, brown sugar, flour, and remaining 2 tbsp. of butter until coarsely ground. Crumble cashew mixture over half of casserole; top other half with marshmallows. Bake until marshmallows are golden brown, about 30 minutes.

Now if i were to bring the sweet potatoes we would more than likely get.......wait for it......

Canned Yams.

Open can

place candied yams in serving dish

place in microwave and heat until warm.

throw some marshmallows on top.

Who do you want to bring the sweet potatoes?

How did three girls end up so different?

I love them both and will leave the cooking up to them.

Here is to easy meals and quick clean up!

Leah