The Heat & The Sweet of Potatoes, 2.0

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This is the mashed up version- Bob LOVED it! There wasn’t even a smidge left when he got done!

 

 

 

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This is Bob’s sweet, oh, so southern, mom. She’s holding our oldest daughter, Allie, which is why she looks so happy.

I know, I just posted the original version of this recipe, but I played with it a bit last night, and I got an update-worthy reaction from my hubby.  Just so you understand a little about why I say that, you should know that he is no pushover when it comes to what he likes to eat, and being a left-brained engineer type, he is definitely not a man of anywhere near as many words as his right-brained wife!  You see, Bob’s mom was an absolutely amazing cook and she set quite a standard for me to keep….  But she was infinitely patient with me- it took her several years, but she graciously taught me what amounted to a “Care & Feeding of a Southern Gentleman” course.

 

 

 

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These are my folks- my mom is also deeply southern, but my dad’s family came from Pennsylvania, so the cooking we did when I was growing up was very northeastern. I love that I have both styles to draw from!

 

Nowadays my sweet guy is generally quite happy with the things  I make, but the essence of his male-engineerness means he isn’t always terribly liberal or straightforward about verbalizing his thoughts on the subject.  A perfect example is what he told me on our 5th wedding anniversary- with a completely straight face, and in all seriousness, he said, “You’re a much better cook than you were five years ago.”  At the time I didn’t quite know what to make of that, but now I know it was, indeed, high praise.

 

 

 

So last night, when he got a spoonful of these potatoes, and I got another supreme compliment, I knew this one was another winner!  Oh- what he said was, “This is also a restaurant worthy recipe!” (The “also” refers to what he said about the first version of this recipe- the fries with this spice blend on them.)  So I knew I needed to share it. I hope and think Roselyn would be happy about what I’ve done with the lessons she gave me.  : ]

 

Anyway, to make my mashed version from last night, start by preparing the brown sugar and spice blend, as given here, with this addition:

1/2 teaspoon ground fennel seed

Next, bake about about 1.5 to 2 pounds of sweet potatoes until they’re very soft, scoop the flesh out of the skin, mash them up very well, and add:

1/4 to 1/2 cup orange juice

Now, just blend it all together very well, put the mixture in a casserole sprayed with non-stick spray and bake, in a 375F oven, for 30 minutes or so, just until piping hot.

I mentioned that I thought maybe the cayenne pepper could be upped a bit- to 1/4th of a teaspoon, but Bob said, “No, it’s just right.”  You can adjust as you like.

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