Karen makes a tasty cornbread using this recipe for buttery corn bread. But when she’s measuring out the milk, she also tosses in four cubes of frozen pureed chard & spinach, so that she keeps the same overall measurement of liquid while still sneaking some veggies in. She also uses wholemeal flour for half the flour that’s called for. And she tosses in some flax-seed. She’s clever that way. And, at our last potluck, the kids all devoured down this healthy chard-spinach-flax wonderment.
“Divine,” says Karen.
“Loved it,” says Angelina.
I missed it, says I (your humble bloggess), but I can report that Sarah’s sweet potatoes were the hit of our pre-Thanksgiving potluck and — on everyone else’s testimony alone — I think I am going to add these sweet coconut-pecan yams to my Thanksgiving table this year.
Here’s Sarah’s recipe, in her own words.
We call it Scott’s Sweet Potatoes for my dad’s cousin Scott who introduced them to us.
Scott’s Sweet Potatoes
4 cups mashed sweet potatoes (these are really yams because the dish is orange)
2 eggs, beaten
2/3 cup sugar
2 sticks butter, melted
1 tsp vanilla
1/2 cup milk
Mix all of the above.
1 cup coconut
1 cup chopped pecans
2/3 cup brown sugar
1/3 cup flour
Mix and sprinkle on top of sweet potatoes. Bake at 325 degrees for 45 minutes.
UPDATE: I cooked them and they were divine, even though I used only one stick of butter and half the sugar. Mmmmmmmm. My friends keep asking for the recipe, too.
I’ve only found them at the farmers market…but if you find them here’s how to make them.
Wash them. Heat some olive oil in a large pan, just enough to coat the bottom, and then throw all the peppers in, stem on, and “fry/sauté” for a few minutes. They will puff up and some of the sides will turn brown. Once you take them off they will deflate a bit, sprinkle some sea salt and enjoy!! We dipped them in ponzu sauce too. Eat all but the stem…these are not hot peppers although they say one in ten will have a little kick 😉