Leafy green nuggets

Usually when Thanksgiving season rolls around, I pull out my tried and true yam recipe (usually I make way too much and end up with pan after pan of yams, for a family gathering of five). The recipe came from one of my college professors, and naturally I lose the recipe every year, so I frantically have to do a master search of my e-mail hoping to all hopes it is still there in the archives (it always is… good old gmail, “Winkenweder Yams” somehow feels dirty to type, but it yields results every time!).

This year, my mother suggested that my brother & sister-in-law make the yams (using my recipe). I’m still trying to wrap my head around this one… if it’s the same yams, why don’t I just make them, and they make a different dish? Probably since I usually make 3-6 pans of yams --one year I actually made two different recipes for yams… and yes, it was a lot of yams… but it was my first grown up Thanksgiving where I actually brought a dish, and I didn’t want to disappoint! Plus, it was hard to choose between yams with fennel and apple, or yams with pecan praline on top. So I didn’t… and have thus probably sealed my fate… don’t let her make the yams anymore or we’ll be eating them for days!” –

This year I am making brussels sprouts… and realistically, my problem might just be vegetables in general, because I am having quite the time deciding between two different brussels sprout recipes… Naturally I bought enough brussels sprouts for both dishes, and then some. When I arrived home from the grocery store, I discovered that my roommate is also making brussels sprouts for her more different Thanksgiving, so needless to say our refrigerator is somewhat over-flowing with these leafy green nuggets.

I like brussels sprouts in general, because they always give me hope that my palate is indeed capable of maturing. Maybe one day I will suddenly wake up with an affinity for mustard as well. (seriously doubt it, but I am hopeful!)  As I child I used to hate brussels sprout… but I don’t think it is that weird… most children I knew hated them, with the exception of my brother. Looking back on this, I am shocked and amazed that the kid who wouldn’t even eat salad until he was in high school (and only then if it was covered in Ranch dressing) actually would qualify brussels sprouts as his favorite vegetable (and spinach quiche as his favorite meal), but he loved them. Me, not so much. Though my mother is an amazing cook, I’m choosing to blame this on the preparation. We didn’t have access to plethoras of online recipes, and since my childhood was a completely pork-free zone, none of us were aware of the amazing combination of bacon and brussels sprouts (or bacon on anything). So yes, I’ll blame the Adventists for my lack-luster feeling towards the sprouts, but oh how times have changed.  

I’m still unsure which recipe I’m going to use, or if I’ll even follow one… I mean, a little bacon, a little olive oil, some shallots, fennel, and maybe a little bit of apple? Or maybe I’ll over-indulge and try them two ways… hopefully next year I’m still allowed to bring a real dish and am not reduced to beverage duty! 

 Since I have yet to decide on a recipe, I'll post links to both here and here ... and also here are the Winkenweder Yams... they will not disappoint! 

Sweet Potato Casserole 

(ok it calls for sweet potatoes, but I use yams... which I think most people do for thanksgiving, right?)

Filling:
2 lbs. sweet potatoes (about 4), peeled and cut into 1" cubes
1/2 cup packed light brown sugar
1/2 cup butter
2 eggs, lightly beaten
1/3 cup milk
1 tsp. vanilla extract
 

Topping:
4 oz. chopped pecans (about 1 cup)
2/3 cup light brown sugar
1/2 cup all purpose flour
1/2 cup butter, melted

For filling, in large pot combine potatoes with enough water to cover; bring to a boil.
Reduce heat to medium, simmer until potatoes are tender (30 minutes). Drain; mash until
smooth. Let stand until cooled slightly (15 minutes). Preheat oven to 350 degrees F.
Butter 2 quart baking dish. In bowl combine potatoes with next 5 ingredients. Spread
mixture in baking dish.
 

For topping: in large bowl combine pecans, sugar and flour; stir in butter until mixture is
combined. Sprinkle pecan mixture over potato mixture. Bake until top is browned and
mixture is set in center (40-45 minutes).