Makes: 12 servings, about 1/2 cup each
Active Time: 10 minutes
Total Time: 1 hour 10 minutes
- 2 kgs / 3,5 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 10 cups)
- 1 can pure maple syrup
- 4 tablespoons butter, melted
- 1/4 cup brown sugar
- 2 tablespoon lemon juice
- 1 teaspoon salt
- Freshly ground pepper, to taste
- Flaked coconut
- 1 cup chopped pecans
- Preheat oven to 350 degrees F (175 degrees C).
- Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.
- Melt butter in a large cast-iron or other ovenproof skillet over medium heat.
- Add sweet potatoes; toss to coat evenly.
- Add maple syrup; toss potatoes to coat, and bring to a boil.
- Use non-aerosol non stick spray to grease a 8×8 inch baking pan.
- Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish.
- In a small saucepan, melt butter, syrup, lemon, sugar and coconut together over a low heat.
- Cook for 3 to 5 minutes, stirring constantly. Sprinkle mixture over sweet potatoes.
- Cover and bake the sweet potatoes for 15 minutes.
- Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
- Transfer skillet to oven; cook, stirring occasionally, until potatoes are golden, well glazed, and tender when pierced with a paring knife, about 20 minutes. Remove from oven, and season with salt and pepper.
- Serve warm. Top mixture with pecans.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.
Per serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium.
Nutrition Bonus: Vitamin A (230% daily value), Vitamin C (15% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1/2 fat
Other recommended sweet potato recipes
Original recipe makes 15 servings
- 4 packages (20 ounce – 550 grams in total) frozen or canned corn kernels, thawed
- 2 cups heavy whipping cream
- 2 teaspoon salt
- 4 tablespoons granulated sugar
- 1/2 teaspoon freshly ground black pepper
- 1 cup Bacon grease
- 4 tablespoons butter
- 2 cup whole milk
- 4 tablespoons all-purpose flour
- 1/2 cup freshly grated Parmesan cheese
- In a saucepan, melt butter over medium heat. Stir in flour until smooth.
- Bring to a boil; boil and stir for 2 minutes. Add corn; heat through.
- Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally until corn is very tender, 20 to 25 minutes.
- Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.
- Remove from heat, and stir in the Parmesan cheese until melted. Serve hot..Optional
- Broil 5 in. from the heat for 3-5 minutes or until lightly browned and bubbly.
50 grams of Butter
2 table spoons of All Purpose Flour (Wheat or Glutenfree as suits you best)
1 table spoon Maizena (Corn Starch) mixed with water until a smooth blend
Broth (from the Greasy water below the Turkey)
How to Do
Melt the Butter and add the Flour. Stirr until it thickens.
Add the Maizena / Water mix.
Gravy: two TBSP white all purpose flour two TBSP butter. (Warm stock is added until you have the consistency you like.) In a large skillet, put the flour over a medium low heat and whisk until just turning brown. Add butter and continue to whisk the butter and flour together. Slowly add a 1/2 cup at a time of your warm stock. Continue to whisk. Keep adding stock a little at a time until you have reached desired consistency. At the end add a drop or two sherry. Taste and adjust for salt and pepper
The Perfect Turkey There are many things one has to remember to get the perfectly cooked Turkey and one of the most common mistakes is to cook the Turkey too long which gives you a dry Turkey.
- Make Sure your Turkey has reached room temperature before cooking
- If you bought your Turkey fresh from the Butcher (or the store) let it rest at least 4 hours in room temperature before you start cooking it.
- If your Turkey was frozen it can take as many as 2-3 days to defrost the Turkey depending on its size so make sure you take it up from the Freezer in due time. You can let it defrost in the fridge for 2 days and let it rest in room temperature the last 4-5 hours before cooking.
- Oven Preparations
- Pre Heat oven to 160 C Degrees.
- Prepare a Roasting Tin (Mine is big enough for the whole oven and square).
- Add about 4 dl of water in the Roasting tin so that the fat that drips from the Turkey won’t burn to the roasting tin while cooking. (This fat is also perfect to to the gravy for that extra flavor!)
- Place the roasting tin at the lowest point without touching the bottom.
- Turkey Preparations
- Place Turkey on a grid iron.
- Fill the Turkey with the Stuffing.
- Brush the Turkey with melted butter and add salt and pepper.
- Insert the Gridiron with the Turkey just over the Roasting tin.
Calculate 30 minutes per kilo meat (Mine was 5.5 Kgs (about 10 pounds) so I cooked mine for 2,5 hours). Continue to brush the Turkey with melted butter every 30 minutes. If you are worried of overcooking the Turkey, you can use a roastmeat thermometer that you stick deep into the meat and let the Turkey cook until it reaches 63-65 C degrees. Another way of testing if it is done is to take the Turkey out of the oven and cut the meat between the leg and the chest with a sharp knife. If the meat juice that comes out is red’ish the Turkey is not done. If it is done the juice will be clear. When the Turkey is done cooking, let it rest for 20-30 minutes before serving. Enjoy : .
For this Thanksgiving I decided to try a new and more interesting stuffing with a home invented recipe. The good thing is that it turned out to be the best Turkey stuffing ever.
Best Turkey Stuffing Ever
- 200 grams of fresh baked white bread in crumbs
- 150 grams of dried mango
- 150 grams of stick celery
- 1 red onion
- 1 single clove garlic
- Fresh Basil, Oregano and Cilantro (about one loose handful of each)
- 200 grams of melted butter Salt and Pepper to taste
- 1 small can (1,5 dl) of coconut milk
Follow these steps:
- Chop the stick celery, the mango, and the onion in small pieces.
- Melt the butter and add the vegetables in a casserole.
- Chop the bread in small square pieces.
- Chop the fresh spices.
- Add all to the butter and the vegetables.
- Add the coconut milk
- 2 1/2 kg Banana or Platano leaves
- 1 kg of Corn flour (masa)
- 1/2 kg posta de cerdo
- 4 cups potato purée
- 2 cups chicken broth
- 3 cups pork lard
- 1 cup pre cooked rice with Achiote (not overcooked)
- 6 sobres de consomé de pollo
- 4 dientes de ajo picados
- 2 chiles dulces cortados en tiras
- 1 roll of cilantro
- 1 Chicken Breast
- 1 branch of celery
- 1 ramita de tomillo
- 1 chile picante
- 1 zanahoria cortada en rodajas
- 1 lata de petit pois (erter)
- 1 rollo de pabilo
- Sal y comino molido al gusto
Filling Per Tamal
- Dried Prunes
- 1 -2 Olives
- Green Peas
- Red bell peppers
- Rice with Achiote
- Raw Potatos
- Cooked meat
- ¼ kg de de encurtido de mostaza picado para el relleno del tamal.
Cocinar la carne de cerdo con ajos, tomillo, apio, chile picante y sal. Sacar la carne del caldo y desmenuzarla. Reservar el caldo y cuélelo.
Cocinar el pollo en un poco de aceite con achiote, ajos, chile picante, culantro y consomé.
Aparte, mezclar bien en una olla la masa con el puré de papa, el aceite, la manteca de cerdo, consomé, sal, un poco del caldo de carne y caldo del pollo y cualquier otro condimento de su gusto, hasta darle un buen sabor a la masa.
***** En Noruega nunca he visto que venda la Manteca de cerco como en CR, lo que yo he hecho acá, es comprar bastante tocineta y pornela a tostar para sacarle toda esa grasa que equivale a lo de la receta y le da el mismo sabor ya que es cerdo y es la grasa de la tocineta.
Recortar las hojas y limpiarlas bien, poner las hojas a soasar y sacarles la nervadura. Se coloca de una a una en un disco de cocina y ellas se ven cuando cambian un poquito de color y esta preparadas para armar el tamal. Ya listas las hojas, coloca una hoja de platano horizontal y otra encima vertical.
Colocar una cucharada sopera de masa sobre las dos hojas de plátano ya preparadas para armar el tamal. Agregar una cucharada de arroz, un pedacito de carne, un pedacito de pollo, 2 rodajas de zanahoria, 1 tira de chile dulce, petit pois, unas hojitas de culantro y cualquier otro ingrediente que desee opcional.
Envolver bien cada tamal, que no quede ni muy apretado ni muy flojo. Formar piñas de 2 tamales y amárrelas bien. Cocinar en agua hirviendo por 45 minutos.
* Reserve un poco de los caldos de la carne y el pollo para el final, por si la masa que da muy seca. * La masa debe quedar bien mezclada y mojadita, si queda muy seca el tamal puede quedar duro.
Recuerde, comerlo con un poquito de salsa lizano!!! J
Una vez que los tamales de hayan cocinado y enfriado, puede congelarlos hasta durante 6 meses.
The Waldorf salad is one of the most classical ingredients to a Norwegian buffet table, however it tastes delicious with any white meat like Turkey, Chicken and Pork.
The Waldorf Salad origins from the legendary Hotel Waldorf Astoria in New York.
- 3 Apples (peel and remove the core)
- 3 Stick Celery
- 1/2 Pineapple (fresh or canned – I use fresh)
- 50 grams of Walnuts (buy a 75 gram bag as you need some for decorations as well)
- 1 ½ dl Mayonnaise
- 3 dl whipping Cream
- ½ Lemon
- 200 grams Red or Blue Grapes
How to do:
- Cut the Apples, the Stick Celery and the Pineapple in pieces.
- Whip the cream and mix the whipped cream with the mayonnaise.
- Mix the Apples, the Stick Celery, the Pineapple and Walnuts with the cream mix.
Add a little bit of Lemon juice for taste.
Decorate with walnuts and Blue / Red Grapes.
The past days I have been very busy preparing for christmas. The last experiment (It is the first time I ever tried making this) was Chocolate Truffles with Violet flavour covered in chocolate!
However they came out real yummy and this is the recipe!
400 grams of dark chocolate
2,5 dl of whipping cream
50 grams butter
10-15 drops of violet extract for food flavoring
150 grams chocolate to cover the truffles in chocolate
Chocolate Transfer Sheets with Christmas patterns
Heat whipping Cream and Chocolate. Remove from heat, break 300 grams of chocolate into the hot mixture and stirr until the chocolate has melted. Add the food flavoring.
Poor the mixture into a pan, cover up and let it rest overnight.
Cut Truffles into small pieces (ca 2×2 cm) and freeze for a few hours.
Heat the rest of the chocolate in a waterbath and make sure it does not surpass 40C degrees (just above body temperature).
When the chocolate has melted grab the now frozen chocolate truffles from the freezer and dip until covered in the melted chocolate. Add a piece of Chocolate transfer paper (while chocolate is still melted) and leave on a baking paper to cool off. Once the chocolate is hard you can remove the transfer paper and the prints will stay on the chocolate :D
They came out absolutely delicious !!! and I just love how the christmas patterns look!
Awesome small gifts for friends and family !
Keep cool and dry.
Remember that the choice of chocolate is important and the better the chocolate, the better the taste!