First off, Happy Thanksgiving! I know it’s a US holiday, but it doesn’t hurt to count up your blessings every once in a while, regardless of your particular nationality. This year I’m thankful for family, friends, a job (part-time), a job interview (in December, for a full-time position!), health, the wonderful blogging community and for God’s remarkable provision.
Of course, a lot of Thanksgiving ‘on the ground’ is about the food. I LOVE the neurotic mess that is Thanksgiving cooking. That’s probably a huge failing in my character, but I think it’s okay to be cranky and gourmet and ridiculous in the kitchen for this one day. After all, what else is the family going to fight about?
And one of my favorite (and surprisingly simple) Thanksgiving foods is Peach Potato Puffs. I usually make them myself, in a triple batch, and they’re often the first dish finished on the buffet. This year my mother did them, but I fully intend to take back the recipe next year. In the meantime, enjoy – it goes extremely well with ham, too!
Peach Potato Puffs
2 cups mashed sweet potatoes (oven bake 4 fresh sweet potatoes, then peel skins when cool)
1 teaspoon lemon juice
2 tablespoons brown sugar
¼ teaspoon salt
2 tablespoons butter or margarine
6 canned peach halves
dash of cloves and cinnamon
Combine sweet potatoes, lemon juice, salt, dash of cloves, cinnamon and butter; whip all ingredients until fluffy. Arrange peaches in greased 10 x 6 x 2-inch pan. Add potato mixture to top; dot with butter. Bake at 400˚F for 20 minutes. Serves 6.