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Posts tagged ‘Thanksgiving’

Smashed Hot Sweet Potatoes

I can eat sweet potatoes every day of every week. What’s so great about them is that not only are they enjoyable by themselves but they can also be played around with to add some complexity to a somewhat normal sweet taste.

This recipe is great when you’re looking to add color to your meal and let me tell you they are a definite crowd pleasure. They are cheap and easy (YAY!) which is great when you’re trying to feed the masses like I so often am. I would typically serve this with anything BBQ but it really can be served with anything. Make this and I’m telling you, you won’t regret it.



  • 2 Sweet Potatoes
  • 2 tbsp. Butter
  • 1 Tsp. Cinnamon
  • 1 tbsp. Brown Sugar
  • 1 tsp. Paprika
  • A Dash of Cayenne Pepper (spicy, so add at your leisure)
  • Salt & Pepper to taste

Put a small pot of water on the stove to boil. Peel and slice the potatoes into ½ inch in diameter circles. Once the water has boiled, add the potatoes. Let the potatoes sit in the water for 5 minutes. While the potatoes are in the water combine all the dry ingredients in a small dish and set aside.


Check the texture of the potatoes by seeing if you can pierce one with your fork. The key here is that you want the potatoes to be soft enough that you can easily pierce them but not too soft that they will fall apart once you do. Once they are at the desired consistency, strain the potatoes from the water and set aside.

Preheat the oven to 350. Grab a baking sheet and sprinkle with your misto (or pam – yuk!). Lay the potatoes in the pan making sure they aren’t touching. Next, take a fork and gently press down on the middle of the sweet potato so they get “smashed” and spread out a little bit. Its ok if they break away, just use your fingers to bring it back together.

Next, melt the butter in a small dish and drizzle every sweet potato disk with a little butter. Sprinkle (generously) each disk with the dry seasoning blend, if you run out you can make more.

Place the trays of sweet potatoes in the oven and cook for 10 minutes or until the top is goldenny brown.

*One time I made these and it spun into this huge conversation which led to a google of what’s the difference between a yam and a sweet potato. Very fascinating stuff!




Butternut Squash Pie


If you read my thanksgiving post you saw that I made a family classic: Butternut Squash Pie. I’ve had this pie since I was young and I got the recipe from my mom who got it from someone else who got it from someone else (you get my point). Only one person in my life has not liked it, and I believe it’s because the texture is moist and mushy. The top layer is firm, which often misleads fellow eaters because when you take your fork to break off a piece you’re amazed at what you find.  The inside is sweet, moist and could be mistaken for dessert. It really tastes like cake and I could probably eat one in one sitting but I’ve learned to share. This is an absolute must make, just remind your guests to get over the orange color!


  • 1lb 4oz. (20oz)  Butternut Squash
  • ½ stick butter melted
  • 3 eggs
  • 1 cup flour
  • 1 tsp. lemon juice
  • ½ cup sugar

 Preheat oven to 350 degrees. Blend all together well.  Bake at 350 for one hour in a lightly greased shallow 9” round pyrex dish.

*I didn’t have a round pyrex over thanksgiving so I used a square baking dish instead and the baking time was the same.

*20 oz. of Butternut Squash is actually the perfect amount of squash because its often packaged fresh in that amount if you’re lucky enough to find it cut peeled and packed at your local food store.

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