Cooking with Eowyn quickie post

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I am finally (finally!) back at work after a full week of being snowed in. I was starting to think I wouldn't see the inside of my office again until spring. And weirdly, I am happy to be here. Not that I mind having days off, mind you, but if I'm gonna have free time, I'd much rather be able to go out and DO things. Books, TV, and the internet can only keep me occupied for so long before I go stir-crazy.

Anyway, not much cooking happening this week, since I went a little overboard during the snowpocalypse weekend and then had to eat all my leftovers. I did, however, make these amazing Butter-Pecan Sweet Potatoes. OMG so much yum! This is definitely up there in the top three of things I've made so far.

Modifications: I cut down the recipe liek woah, since I am not eight people; I used dark brown instead of light brown sugar (is there really much of a difference?); and I used a red-and-black pepper blend instead of cayenne, which I didn't have. Still tasted like awesomesauce.

Comments

[slaymesoftly.livejournal.com]

Ah, very different from my pecan sweet potato recipe. Mine is a casserole dish with layers.

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Does yours have marshmallows? Most of the casseroles have marshmallows. Which I like, but it does make it more desserty than side dishy.

[slaymesoftly.livejournal.com]

No. Although I do make that one just because it's been traditional in our family. That's just mashed up sweet potatoes with some butter, brown sugar, maybe orange juice and/or cinnamon, perhaps raisins in the body. With the marshmallows on top. Depends on my mood and what I have on hand.

The one with the pecans is different. The crushed pecan crust is what makes it so desserty. That and the amounts of butter and sugar that go into it...