Monday, November 23, 2009

Sweet Potatoes, Cranberry Sauce and Pistachio Salad

Sweet Potatoes

3 good-sized sweet potatoes
1 c cream
1 tsp vanilla
1-2 tsp pumpkin pie spice
1/4 c brown sugar
mini marshmallows (if desired)

Peel, cube and boil the sweet potatoes. Drain. Add cream, vanilla, pumpkin pie spice and sugar. Mash with a potato masher. Place in a baking pan sprayed with cooking spray. Top with mini marshmallows. Bake at 350 until marshmallows are browned.

Cranberry Sauce

1 c sugar
1 c water
1 pkg fresh cranberries

Boil the sugar and water together. Add the cranberries and bring to a boil again. Let it boil for 10 minutes or so, stirring often and squishing cranberries until it looks all pretty and saucy. Be careful, they pop as they cook and although it's really cool to hear them, they can splatter hot stuff.

Pistachio Salad

1 pkg pistachio pudding
1/2 c milk
11 oz can of mandarin oranges, drained
1 large banana, sliced
1/4 c coconut (optional)
1 carton extra creamy cool whip

Whisk the dry pudding and milk together. Stir in the fruit and coconut. Fold in the cool whip. Serve immediately or refrigerate.

Happy Thanksgiving!


Stephanie said...

I do that same cranberry sauce - just made some earlier today in fact! I like to dash in some ground cloves while it's cooking, so yummy! :-)

Anonymous said...

That's how I make my cranberry sauce. Except this year I added a can of mandarin oranges and a can of pineapple (both drained). It turned out really good.