As we enter this month of thankfulness, I reflect upon the many things I am thankful for. Near the tippy top of that list lie the best dang sweet potatoes I have ever had in my entire life. I am SO thankful for those sweet potatoes that I could almost weep…
On a trip to New Orleans some years back, my sister and I arrived at the famous “Court of Two Sisters” (see what we did there?) to indulge in a ridiculous bout of massive food consumption known to many as “brunch”. It was delightful. The patio was a beautiful scene right out of a movie, and the jazz band was perfection. We had some of the best dishes ever that day, among them a slab of turkey that to this day I have never known the likes of. Moist, buttery… so buttery. It was amazing. There were many stand-outs that day for the two of us lovers of all things “foodie”, but the one that really stuck with us, the one that we HAD to find the recipe for, was the glazed sweet potatoes. I have always loved sweet potatoes of any fashion. Baked, mashed with marshmallows, in a pie, you name it. But these were just so darn tasty. We found the recipe, which is actually quite simple and very easy, and now they are a staple to our every Thanksgiving dinner. We are going to share the recipe with you here, but now you can buy the entire “Court of Two Sisters Cookbook” and have ALL the wonderful recipes. If you’re someone who loves to cook or loves to eat, this is one cookbook that won’t disappoint. New Orleans knows how to do good food. We hope you enjoy this recipe as much as our family does! Have you been to The Court of Two Sisters? Did you have a favorite dish, or do you have a holiday of your own to share? We love to hear from you! You can post here or on our Facebook wall.
Here’s what you’ll need:
Ingredients:
½ Cup unsalted butter, melted
½ Cup sugar
2 eggs, beaten
1 Tsp. vanilla
1/3 Cup milk
6 Cups sweet potatoes, peeled,
cut into one inch cubes, steamed and cooled
Topping Ingredients
½ Cup unsalted butter, melted
1 Cup dark brown sugar
½ Cup flour
¼ Tsp. cinnamon
1 Pinch nutmeg
1 Cup pecans, chopped
Here’s how you do it:
Combine all topping ingredients in a mixing bowl and stir well. Set aside
Combine butter, sugar, eggs, vanilla and milk in a mixing bowl and stir well. Fold in sweet potatoes. Place in a 2-quart casserole dish and top with the topping (see recipe below). Bake at 350 degrees for 20-25 minutes.