I have an unmentionable confession to make: I love, I mean really love, all kind of vampire and supernatural beings stories. Now is out there! What can I say? Nobody is perfect! This addiction makes me consume uncontrollably not only movies, shows, seasons, sagas, remakes, you name it, but also, and if applicable, all the books they are based on.
So when I read my friend's A. post about True Blood and about its source material the Southern Vampire Series I knew I will have to devour all of them. But here is the thing: after having read in a row the first eleven books of the series and having just started book number twelve, you start getting close to your hard limits (and frankly, I think the author is getting to hers), and the reading becomes dense. So much so that the only thing that catches your interest (and the one of your already sleepy mind at that point) is a dish the heroine cooks between telepathic conversation, supernatural fights and a roll in the hay with a vampire.
Even from a bad read you can get something good though.
So when I read my friend's A. post about True Blood and about its source material the Southern Vampire Series I knew I will have to devour all of them. But here is the thing: after having read in a row the first eleven books of the series and having just started book number twelve, you start getting close to your hard limits (and frankly, I think the author is getting to hers), and the reading becomes dense. So much so that the only thing that catches your interest (and the one of your already sleepy mind at that point) is a dish the heroine cooks between telepathic conversation, supernatural fights and a roll in the hay with a vampire.
Even from a bad read you can get something good though.
Ingredients
1 kg sweet potatoes, peeled and cut into medium cubes
95 g packed brown sugar (I used cassonade)
50 g butter, softened (which you forget on the counter top!)
2 eggs, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
pecans and miniature marshmallows for the topping
Preparation
Preheat oven to 180 °C.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and the other ingredients (this is when you forget the butter!). Mash sweet potato mixture with a potato masher. Scrape potato mixture into an even layer in a baking dish coated with some butter. Sprinkle pecans and top with marshmallows. Bake at 180 °C for 25 minutes or until golden.
I used the book's recipe description and this recipe of a traditional sweet potato casserole for the measures.
Open recipe to print
Does someone else have an unmentionable confession to make too?
I cooked it yesterday for my werewolf and he found it delicious. Thank you dear, your recipes are really amazing.
ReplyDeleteTrue bloody Sister
;-)
Delete