“The way to love anything is to realize that it might be lost.” ~ -G.K. Chesterton
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We had fun searching out the five ice sculptures of pieces from the permanent collection at MIA last weekend. We had warm days this week, not sure how much will be left by this weekend. It felt like spring this week, loved hearing the chirping of the birds.
RECIPE OF THE WEEK
This has been a crazy busy week, I pulled out this recipe I posted in February 2014. These whipped sweet potatoes have no sugar, just a little maple syrup… so they are not sugary sweet and the flavor of the potatoes comes through. They make a good side to serve with ham.
WHIPPED SWEET POTATES and apples
- 3 1/2 pounds sweet potatoes, about 6 medium
- 3 tablespoons unsalted butter or margarine
- 2 tablespoons maple syrup
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 apple (more sweet than tart)
Preheat oven to 400 degrees F. Bake sweet potatoes until soft, 40-60 minutes depending on size. Peel as soon as they are cool enough to handle.
Place flesh of potatoes in food processor or large bowl. Add 2 tablespoons butter and maple syrup to hot sweet potatoes. Process to puree, or mash with a fork until smooth. Season lightly with salt and pepper.
Spray an 8-inch baking dish with nonstick spray and spread yams in dish, making an even layer. Peel and slice apple, arrange on top of sweet potatoes. Melt remaining 1 tablespoon butter and brush over apples.
Bake, uncovered, until yams are heated through and apples have softened, 25-30 minutes. Serve warm or at room temperature.