Romy Raves

You will be SO glad you came back for my final recipe because it so insanely good! You can serve it as a side dish or even dessert because it’s THAT decadent. But, however you eat it and whenever you eat it, you are going to love it! And it is even good for you too because of the beautiful orange beta carotene in the sweet potatoes, so eat up and know that while you are amusing your palate you are also nourishing your soul. Enjoy and please post and share your fav Thanksgiving recipes too!

Streuseled Sweet Potato Casserole

Cooking Light, November 2002

14 cups (1-inch) cubed peeled sweet potato/yams (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans
Add 1/8 teaspoon ground red pepper if you want to add a bit of heat to this sweet dish

Preheat oven to 375° Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated. Yield: 18 servings (serving size: about 1/2 cup)

Notes: Assemble the potato mixture and sprinkle with the streusel, then freeze the casserole up to 2 weeks ahead of Thanksgiving. Thaw in refrigerator and bake as directed. Or cook just the potatoes a day ahead, mash and refrigerate and proceed with the recipe as directed (starting with the addition of half-and-half) the day you’re serving the dish.

Halloween is without a doubt one of my most favorite holidays. I love the chill in the air, the shift in mood, anything and everything that has to do with witches and all things pumpkin. I absolutely adore pumpkin! I love the warm orange autumnal color, I love the way it tastes in food, I love the smell of pumpkin and cinnamon baking together and I love the naturally active antioxidant properties that pumpkin has as a skincare ingredient. Given my affinity for this seasonal fruit, I have decided to dedicate all of my blog posts this week to Pumpkins and Halloween.

Here’s what I have in store for my lovely ghouls this week: Today, I will share some of my favorite pumpkin recipes; On Wednesday, I will rave about some of my favorite pumpkin skincare products; and on Friday, I will post a fabulous Halloween Giveaway contest so that you can have a chance to score some Halloween treats of your very own. I hope you enjoy this week of wicked treats and keep coming back for more!

Below are links to some of my favorite pumpkin recipes, along with a little insight into why I like each of them. I am sharing these recipes because they are delicious, inspired and full of pumpkiny flavor. Give them a try and let me know what you think, I hope you enjoy them as much as I do. And as a favor to me, PLEASE share your fab pumpkin recipes in the comments section of this post, I am always looking for new pumpkin recipes to add to my collection.

Pumpkin Dip
from Cooking Light October 2003
This is one of my all time favorite, super easy, delicious and healthy pumpkin snacks. I often serve it as a seasonal appetizer that takes no time to prep and always gets rave reviews. And it is especially delicious with the most insane, knock-your-socks-off with flavor apples of the season: Honey Crisps (the best apple on the planet!!!!!) If you haven’t tried these delicious babies yet, run to your local market and taste the perfect blend of sweet, tart crunchiness for yourself.

Ooey Gooey Pumpkin Cakes
from Paula Deen, October 2008
This cake is ridiculously good, super indulgent, and a memorable dessert. It kinda reminds me of a molten chocolate cake but made with pumpkin instead. Dee-lish!

Pumpkin Pie Biscotti
from Southern Living January 1996
I love biscotti! It’s tasty, crunchy, great for dipping in your favorite beverage and relatively healthy because it is made with very little oil. This pumpkin version is super tasty and perfect for the fall season.  I like to add dried cranberries to mine, dip half of the biscotti in melted white chocolate, then wrap a handful in a pretty cellophane bag and tie them up with cranberry colored wire ribbon. I give these tasty morsels to friends as gifts around the holidays and have gotten nothing but compliments.

Pumpkin Baked Ziti
from Paula Deen, October 2008
I haven’t tried this recipe yet, but it sounds so insanely good (and budget friendly) that I just had to share it! I am making it for my guests who are coming over for Halloween this weekend. This recipe has all the ingredients and flavors that I love to combine with pumpkin, so it is sure to be a hit. Let me know what you think!