Sweet potatoes possess a “superfood” reputation for the mega nutrients they contain and are widely considered one of the most healthy and versatile vegetables available for the human diet. (Sweet potatoes are also honored by a wonderful Winston-Salem, N.C. restaurant that takes their name.) I remember my Grandpa Lee Quinn always relished the opportunity to bake and eat a sweet potato with supper, correctly believing it to be a smart food choice. I have the same perspective, enjoying the sweetness of such a potato, as long as it’s not drowned in butter and brown sugar. Let’s reserve those ingredients for an occasional sweet potato pie!
I love both sweet potato and pumpkin pies, despite my opinion that they’re very similar in taste and appearance and my understanding that most of America prefers one over the other for the family Thanksgiving table. Am I the only one who thinks it’s easier to get away with making a sweet potato pie year round because pumpkin is so closely associated with fall, both for Halloween and Thanksgiving?
In our kitchen, if it’s a pie, any pie, then it’s acceptable any time!
This is our tried-and-true recipe for homemade Sweet Potato Pie. It’s called “Mama’s” because the ingredients are directly from my wife, Molly’s mother. And also because we added a twist borrowed by the famed Mama Dip’s restaurant in Chapel Hill, North Carolina. (By the way, Chapel Hill is one of the South’s great foodie towns, if you’ve never been.) “Mama Dip” boils her sweet potatoes, instead of baking them, prior to mashing. We couldn’t tell a difference in taste when we boiled our potatoes, but we did find it to be an easier process overall.
It’s not often that we purchase expensive, chic specialty coffee drinks at shops like Starbucks. The major reason is we can make a treat just as satisfying with simple ingredients and equipment at home.
My wife Molly makes a “mean” latte in our kitchen! Seriously, who needs to hit the drive-thru window on the weekend when you can stay comfortable at home and still sip something sweet and smooth?
Molly starts by whipping 1/2 cup heavy whipping cream, 1/4 cup granulated sugar and 1 teaspoon vanilla extract in our stand mixer. (You can also use a hand mixer if that’s all you have. That’s the method she used before my parents gave us a wonderful Kitchenaid for our wedding.) She mixes the ingredients until they begin to thicken without forming peaks.
Then she divides the foam into coffee mugs, pours hot coffee over it and stirs. Just garnish (with nutmeg or other toppings) and serve. You can also experiment with adding pumpkin spice, cocoa or another ingredient to the cream to specialize your latte.
Folks spend a lot of money each week/month/year on grabbing constant cups of specialty coffee. If you like lattes, you can save a lot of those hard-earned dollars by making your own at home with this recipe. Just modify it to suit your taste. We hope you enjoy!
Banana Pudding is a legendary dessert favorite in the South. But it’s not the only sweet way to serve up bananas. In fact, there’s an even better way to plate bananas for dessert, especially for those of you who aren’t big fans of fruit in your sweet dishes.
Bananas Foster truly takes about 10 minutes to make, and it offers you flexibility to make it your own way. Alcohol, for example, is a big part of Bananas Foster for many, but it was an unnecessary ingredient for our house.
Whether you add rum to yours or not, Bananas Foster, like other caramelized fruit dishes, provides a glimpse into the science of cooking. As you heat your sauce in the pan, you truly see the sugars coming out as the ingredients mix.
Here are the ingredients you will need to make your Bananas Foster for four people:
2 under-ripe bananas
1/2 cup brown sugar
2 tablespoons butter
1/2 teaspoon of nutmeg
1/2 teaspoon of cinnamon or cinnamon sugar
1/2 teaspoon of vanilla
pinch of salt
four scoops of vanilla ice cream
Slice your bananas into thin pieces.
Heat your burner on medium heat. In a pan on the heat, combine the butter, brown sugar, vanilla, nutmeg, cinnamon and salt. Stir to mix your ingredients and thoroughly combine all of them. Turn your heat up to high and continue to stir. You will see the sugary mixture almost pulsing in the pan.
When you mix your ingredients well, add your sliced bananas to the pan, and thoroughly coat the bananas in the sauce. Don’t stop stirring to make sure that your mixture does not have time to solidify, stick or burn in the pan.
Scoop vanilla ice cream into four separate bowls. Use a spatula or spoon to scoop your bananas and sauce onto your ice cream. Serve quickly before the ice cream melts.
Molly’s Take: I’m not a huge fruit dessert person, but this simple recipe blew me away. The sweet, caramel-coated bananas literally melted in my mouth and the vanilla bean ice cream proved a creamy, delightful companion to the occasional caramel crunch. I loved this and I’m the person who usually picks the bananas out of her banana pudding. It’s quite easy, quite simple and definitely something you can – and should – try. For me, a caramel or vanilla or simple sugar dessert is always my favorite. Add this to the list of favorites for the Tessnear household.
Matthew’s Take: If you’ve been reading the blog faithfully, you’ll know that I enjoy caramelizing fruit. This is a different way to do it because it includes more than the natural and juicy sugars in a peach or blueberry. You don’t get juices in a banana, so you make your own sweet sauce to complement the banana flavor. You get a very sweet banana dessert that outdistances banana pudding in decadence. You also get the best of both worlds: You feel like you’re eating healthy because you’re eating fruit, but you also feel like you’re getting something incredibly rich because of the sugary coating that tops your ice cream. This take on Bananas Foster gets an A+ for taste, an A+ for ease and an A for cost. If you already keep the pantry ingredients in your home, then all you need to do is pick up bananas and ice cream at the grocery store.