Thanksgiving Recipes

I am delighted to share my posts for a Thanksgiving feast. I am thankful that you have taken the time to read my posts and perhaps tried out the recipes. Happy Thanksgiving! Roz

Thanksgiving Turkey

chunky-kabocha-soup-with-appeal

Chunky Kabocha Soup with Appeal

???????????????????????????????Kabocha Squash Coconut Soup

Two Autumn Fruit Salads: Sweet and Spinach

Light as a feather cream biscuits

Fruit juice sweetened, no sugar Jellied Cranberry Sauce

Low fat creamy garlic mashed potatoes

Rosemary and olive oil cornbread

Abuelita Luz’s Camote con leche (Yam Pudding)

fluted pie crust

pie crust

DSC03214Pumpkin Pie

pie slice

Drunken Pecan Sweet Potato Pie

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Abuelita Luz’s Camote con leche (Yam Pudding)

My husband Jesús’ grandmother, Luz, made Camote (pronounced ka-MO-te) con leche as a favorite treat for him when he was a kid. He loves it with a glass of cold milk. I call it Yam Jam since that rhymes, but really it is a pudding. I added a bit of nutmeg and pumpkin pie spice and a spoonful of maple syrup to Luz’s recipe. I bake the yams to caramelize them and bring out their natural sweetness. Smooth and fragrant with spices, this recipe is much lower in sugar than candied yams.

Store yams in a cool dry pantry. Do not refrigerate, as this will lead to a hardcore yam. (I am not talking about porn or zealots here, but a condition in which the outside will soften but the inside will remain hard.)

2 cups mashed garnet yams

1 tsp cinnamon

¼ tsp nutmeg

½ tsp pumpkin pie spice (I like Trader Joe’s brand)

1 Tb maple syrup

1 cup milk (I use 1 %)

Preheat oven to 450′  Wash yams and stab them several times. Bake in a foil-lined pan with a couple of inches water for an hour or until soft. (The foil makes an easier cleanup). When cool enough, peel them and mash or process in a food processor.

Stir in the rest of the ingredients and sprinkle a bit of cinnamon on top.

This dish is easily made ahead of time and reheated in the microwave.