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Thanksgiving countdown: Day 7!

One day away folks! Thanksgiving is almost here.  I’ve been thinking long and hard about all the things I am thankful for. The list seems to go on and on, and I sure feel blessed.

Thank you for reading along these last few days. Hopefully you have enjoyed some of the recipes.  Things will go back to normal later this week, so expect to see a plethora of dog pictures, random stories, and of course, more food!

I have a few more recipes I want to share with you before the big day tomorrow.  If your list isn’t complete, maybe think about adding one or two of these.  Of course the recipes are all tried and tested.  Some of the flavors may not be for everyone, but that’s ok. It is fun to experiment with new tastes, but also really great to have the old faithful recipes that everyone enjoys.  We will be having a little bit of both at our Thanksgiving table.

This morning I have another sweet potato recipe.  I know I shared the sweet potato risotto, but this recipe is entirely different. It is a man’s dish, full of whiskey, red pepper sauce and molasses.  My dad spotted the recipe in the USA Today and showed it to my mom and me.  We both thought it sounded different, but delicious. Per usual we modified the recipe to add in a few more tastes and textures, but I think it turned out great. Creamy, spicy, and full of flavor, this is an unusual, yet delicious spin on mashed sweet potatoes.  Unfortunately it takes away all healthy aspects from serving sweet potatoes.

I’m sorry, but I’m not sorry.

Manly Man Sweet Potatoes


Modified from the USA Weekend recipe
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5 large sweet potatoes, pricked with a fork
3/4 cup half & half
1/4 cup heavy cream
4 tbsp butter
1/4 cup Jack Daniels whiskey
1/4 cup brown sugar
1/4 cup sour cream
1/8 cup molasses
2 tsp salt
1 tsp pepper
3 dashes red pepper sauce
1/4 tsp nutmeg
15 pecans, toasted and chopped

Preheat oven to 400 degrees.  Bake potatoes on a foil lined baking sheet for about an hour, until the potatoes are soft and able to be cut through with ease.

Once cool, peel the potatoes. In a large sauce pot over medium heat, add peeled potatoes, cream, half & half, butter, sour cream, whiskey, sugar, molasses, salt, and pepper. Mash ingredients together and cook for about ten minutes. Add in red pepper sauce, chopped pecans and nutmeg. Stir together and adjust seasonings to taste.

Serve potatoes with a shot of whiskey.

I kid. I kid.

You can really taste the whiskey in these, so they may not be kid friendly. However I’m not a parent; I really have no qualifications to say what you should and shouldn’t serve your child.

Check back later for another wonderful dessert option, and maybe even a cocktail or two!

And, if you have time, please vote for the Aetna Healthy Food Fight

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