Sweet Potatoes and Not a Marshmallow in Sight

Vegetables

Ingredients

4 cups Sweet potatoes, cooked, peeled and mashed

1 cups Sugar

1/2 cup Honey

2 cup Brown Sugar, divided

4 Eggs, beaten

1 cup Heavy cream

3 sticks Butter, divided

1 tsp Cinnamon

1 tsp Nutmeg

1 cup Corn Flakes

1 cup Pecans, chopped

1 cup Slivered Almonds

Instructions

Preheat oven to 350 degrees.

Lightly butter a 13 x 9 casserole dish. Combine prepared sweet potatoes, sugar, honey, one cup of the brown sugar, eggs, cream, half of the butter, cinnamon and nutmeg in a bowl; mix thoroughly. Place sweet potato mixture to lightly buttered casserole dish.

Combine Corn Flakes, pecans, almonds and remaining butter and brown sugar into a bowl. Mix until crumbly. Sprinkle over sweet potato mixture.

Bake 40-45 minutes or until center is hot.

Yield:10-12 servings

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

RobertStJohn.com