SWEET POTATO CASSEROLE WITH PRALINE TOPPING-WOW!

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZY (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! I LOVE THAT EVERY RECIPE I CHOOSE IS ALWAYS A WINNER AND THIS ONE WAS THE STAR OF THANKSGIVING DINNER!!! SWEET POTATO CASSEROLE WITH PRALINE TOPPING-OUTRAGEOUS!

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Sweet Potato Casserole with Praline Topping
Ingredients

Adapted from LIizzy via Winners cookbook
 
3 cups mashed cooked sweet potatoes (about 3 large)   
1/2 cup sugar
1 teaspoon vanilla            
1/2 cup milk 
            
Topping:
1/3 cup flour (I used Cup4Cup brand for gluten free)
2/3 cup brown sugar
1/3 cup butter
1 cup chopped pecans

Watch to how to make a Pecan Pie
Instructions

Preheat oven to 350º.
Butter 2 quart baking dish. Set aside.
Combine sweet potatoes, sugar, vanilla and milk and mix well. Pour into baking dish and smooth top.
Mix the flour and brown sugar. Cut in butter until mixture looks like coarse crumbs.
Bake, uncovered, for 30 minutes.
Yield: 4-6 servings
Total time: 1 hour

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SHEPHERD'S PIE FOR DINNER

Ingredients

• 2 pounds Russet potatoes, peeled and cubed
• 2 tablespoons sour cream or softened cream cheese
• 1 large egg yolk
• 1/2 cup cream
• Salt and freshly ground black pepper
• 1 tablespoon extra virgin olive oil
  
• 1 3/4 pounds ground beef 
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1/2 cup frozen peas (a couple handfuls)
• 1 teaspoon paprika
• Chopped Scallions

Serves 4

Preparation

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture to potatoes and mash until potatoes are almost smooth.

While potatoes boil, pre-heat a large skillet over medium-high heat. Add EVOO to hot pan, about one turn of the pan, with beef. Season meat with salt and pepper. Brown and crumble meat for 3-4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat for 5-10 minutes, stirring frequently.

In a second small skillet over medium heat cook butter and flour together for two minutes. Whisk in broth. Thicken gravy, about one minute. Add gravy to meat and vegetables. Stir in peas.

Pre-heat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6-8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped scallions and serve.

Rachael Ray recipe

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CRISPY, DELICIOUS HASHBROWNS

4 Potatoes, peeled
3 Tablespoons Chosen Foods Avocado Oil (Or oil of your choice for frying)
salt, pepper, paprika

1.  Shred potatoes in a food processer.
2.  Squeeze excess water from the potatoes-I did this using a potato ricer!
3.  Heat oil in a large skillet on medium high.
4.  Lay shredded potatoes on the hot oil, spreading in a thin layer.
5.  Season with salt, pepper and paprika.
6.  Let cook about 10 minutes until browned but lift and peek underneath to check it as it cooks.
7.  Once golden, cut in half with spatula and flip each half.  Season again
8. Fry until golden and break into smaller pieces!

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The best gnocchi I have ever made + cookbooks that go beyond recipes

It’s not a secret how addicted I am to cookbooks and after I discovered the amazing “Eat Your Books” I no longer felt guilty for buying so many of them because I actually use my books all the time – I cook and bake from them regularly. Some cookbooks I love because of their recipes, while others won my heart over for reasons other than food. Some of them get me really emotional, while others

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