Thanksgiving in Boston

26 Nov

We had our little Thanksgiving feast yesterday and it was amazing. I helped Alicia make a sweet potato casserole that turned out really really well, and we also had several birds (a turkey and two ducks) and a plethora of pies.

Because I helped make the casserole I remember the recipe for it, so here it is:

Sweet Potato Casserole with Pecan and Walnut Strudel

Ingredients

Four sweet potatoes (makes six cups)
3 cups sugar
1 stick butter
3 eggs
1 cup milk
1 tsp almond extract

Strudel:
1 stick butter
1 1/2 cups packed brown sugar
1 cup flour
1 cup crushed pecans
1 cup crushed walnuts

Cut the sweet potatoes into cubes and boil in water until they are soft. Drain and then mash. Add in the sugar and butter and continue to mix until everything is melted. Add in the milk and almond extract. Beat the eggs, then fold in eggs into the mixture. Make sure that it is cool enough, or you could also temper the eggs before adding them.



Pour the sweet potato mixture into a casserole dish.

Melt a stick of butter, then mix in the flour and brown sugar. The mixture can be chunky as long as there are no balls of pure flour floating around. Mix in some of the pecans and walnuts, and spread half of the topping over the sweet potato mixture. Spread more pecans and walnuts over that, then finish off with the rest of the buttered brown sugar/flour/nut mixture. The amount of nuts added can be to taste.

Bake at 350 for 5 more minutes just to reheat if necessary, and to add a light caramelized top to the casserole. Serve as a side dish or dessert.

Total time of procrastination: 30 minutes
Ways to prolong procrastination: Eat a Thanksgiving dinner. Having done that, post your photos for our Holiday giveaway!

Happy Thanksgiving from all of us on the east side.

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