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Both of these posts have been long delayed. My favorite way to eat sweet potatoes is in bread form. A couple weeks ago I wanted to make brioche with sweet potato. I found a great step by step recipe on Epicuirous. The basic recipe includes all sorts of variations, including the addition of mashed sweet potatoes. This creates a very sticky dough but makes a very moist bread. The color is great too. You can find the recipe here.

It’s great plain and also lightly toasted with some more butter.

This Thanksgiving I wanted to try some new side dishes. There are some I can never change like the brussels sprouts,  twice baked potatoes and cranberry sauce. The other veggies are more flexible.

I really didn’t have a recipe set for the carrots and I saw these on Martha Stewart by one of my favorite chefs, Alex Guarnaschelli, the day before. They looked easy and I knew they would showcase my fresh CSA carrots well. You can find the recipe here.

I saw this next recipe on Tasting Table and knew I had to make it. String beans topped with bacon candy, no need to  say more.

I used my delish CSA sweet potatoes to make a new dish this year. I found this on Allrecipes. I think it was the highest rated sweet potato recipe. I made a half recipe and left the white sugar out completely and they were still sweet. It tasted more like desert to me but it was tasty. Here is the recipe.

To start the day we had corn muffins, cheese and Oxford Hot Toddies inspired by one I had at one of my favorite neighborhood spots, The Vanderbilt. I couldn’t find a similar recipe so I just made it up. It includes apple brandy, lemon juice, orange juice, ginger ale and brown sugar heated until hot. The best hot toddy ever!

Lastly, I made a Chocolate Caramel Cream Pie. While it tasted good it was a disaster pie. First, the dough wouldn’t form then I added too much water. Then I over beat the cream the first time and it made butter. Then when it was cut, the filling oozed out. This recipe is from Martha Stewart Pies and Tarts Cookbook. You can find it here.

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