Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Wednesday, November 24, 2010

Glazed Sweet Potatoes—look no further if you're still digging around for a Thanksgiving sweet-potato recipe

In an earlier blog I mentioned the heretical act of subbing a new green-bean recipe for the time-honored Green Bean Casserole that's typical Thanksgiving fare. I really stepped across the line this year when I also subbed Glazed Sweet Potatoes for the traditional, pecan-topped sweet-potato "candy" that families have used for decades. I love that version—Sweet Potato Casserole that appears in my first cookbook, Way Back in the Country, and that was introduced in our family by my cousin, Jana. But I was itching to try a new sweet-potato recipe this year; we gave a high-five to the outcome.

Glazed Sweet Potatoes is simple enough—prepared with fresh sweet potatoes with a glaze of maple-flavored syrup (we used sugar-free syrup) mixed with brown sugar, butter, and spices. But oh, what a hit! I truly believe it was the star of my "drive-by" Thanksgiving dinner that we pulled together for our family time days ago. I even prepared it twice before Thanksgiving. I had some fresh sweet potatoes left over and decided to create it a second time.

Anyone who wants a sweet-potato dish on the Thanksgiving table but who doesn't want to go to the fuss (although a worthwhile fuss, I might add) of the traditional casserole would be smart to whip this one up quickly. Recipe courtesy Taste of Home magazine. Although he's complimentary of everything, Hubby deep-down likes his sweet potatoes rather basic, so with this dish he was enthralled, to say the least!

Happy Thanksgiving cooking! Today's the marathon day! Enjoy yourselves in your kitchen and relish in the foods of this great holiday.

Glazed Sweet Potatoes

2 pound medium sweet potatoes or 2 cans (18-ounces each) sweet potatoes, drained
1/4 cup butter
1/4 cup maple-flavored syrup (I used sugar-free)
1/4 cup packed brown sugar (I used brown-sugar substitute and used only 1/8 cup)
1/4 teaspoon ground cinnamon

If using fresh sweet potatoes, place in a kettle, cover with water, and cook covered for 25-35 minutes or just until tender. Drain; cool slightly. Peel and cut into chunks. Place cooked or canned sweet potatoes in a 2-quart baking dish. In a small saucepan combine butter, syrup, brown sugar, and cinnamon; cook and stir until mixture boils. Pour over potatoes. Bake at 350 degrees for 30 to 40 minutes or until mixture is heated through. Makes 8 servings.

No comments:

Post a Comment