Every year I share our Thanksgiving Day Menu. Its become a go-to source for people around the globe~ ranking in the #1 spot in a Google search in fact. Wowzers! What an honor!
So without further ado....this years menu~ (click each item for a link to the recipe)
Roasted Pear Salad
Sweet Potato Casserole (recipe below)
Sweet Potato Casserole
(The Bluebird, Kentucky)
The filling:
5 pounds small local sweet potatoes (about 10 potatoes)
8 tablespoons unsalted butter
1 3/4 teaspoons salt
3/4 teaspoon freshly grated nutmeg
3/4 cup local honey
1/2 cup light brown sugar
1/2 cup granulated sugar
3 eggs, lightly beaten
2 teaspoons vanilla extract + 4 teaspoons kentucky bourbon whiskey (bourbon vanilla)
2 3/4 cups milk, heated
1 tablespoon unsalted butter, softened
The topping:
1 cup light brown sugar
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
8 tablespoons unsalted butter, chilled
1/2 cup chopped pecans + 1/2 cup chopped local walnuts
To make:
Wash the sweet potatoes, bake in a preheated 350* F oven for 1 – 1 1/2
hours until they are very tender. Allow to cool briefly before peeling.
Mix the hot sweet potatoes on low speed in a mixer to begin mashing them.
Add the butter and mix until it is absorbed . Add the salt, nutmeg, honey,
and both sugars and mix until they are thoroughly blended. Add the lightly beaten eggs and vanilla bourbon and beat on medium speed for 2 minutes.
Reduce mixer speed to low and slowly add in the heated milk. When the milk
is incorporated, taste carefully for seasoning. (add more salt, nutmeg, or
sugar as desired)
Butter a 9x13x2 baking dish with the softened butter and pour the sweet
potato mixture into it.
The topping:
Put the brown sugar, flour, baking powder, cinnamon, nutmeg, and salt into
a mixing bowl and mix well. Use your fingers to work the chilled butter
into the mixture until it resembles oatmeal with some large pea size pieces
of butter in it. Stir in the pecan and walnut pieces and mix well.
Sprinkle the mixture evenly over the top of the sweet potatoes and bake in
a preheated 375* F. oven for 30 to 45 minutes until the topping is golden
brown and crisp and the sweet potatoes are set but still slightly loose in
the center. Serve hot.
(*photos thanks to Vrai Photography and Kentucky Monthly)
