It’s fairly clear to me that the blogging world is off in a food coma (did you know that Snopes says the whole tryptophan = tired is a myth? My world is officially upside-down). WAY more people read my blog when they are trapped at their desks at work it appears. Of course, the same could be said of me, since my blog reader is already full of unread posts just from today.
We had a grand dinner at Band Ralphie‘s, with an almost equal pie:person ratio. One can hardly ask for more. And Bart’s grasshopper pie (it gets to be called his because he requested, not because he made it) was the most popular of them all – who can resist mint and chocolate? It sounds practically light and calorie-free, yes? (When smeared with a whole jar of hot fudge sauce, one begins to wonder, unfortunately).
My second biggest success for the night, however, was the sweet potatoes. I do NOT do the whole marshmallows-melted-on-top bit. That is disgusting. So I found a recipe in the Williams-Sonoma Potato cookbook Bart gave me last year and altered it to be fabulous.
Here you are, friends. Should you be in the mood for MORE sweet potatoes tomorrow.
6 sweet potatoes
2 tablespoons butter
3 tablespoons molasses
3 tablespoons sugar
2 teaspoons vanilla
1/2 tsp salt
1/8 tsp pepper
1/8 tsp cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
Preheat oven to 400 degrees. Prick the potatoes with a fork several times each and place them directly on the oven rack (I’d advise putting a cookie sheet below to catch the bubbling juices that came spewing out of mine – mmm, spewing juices. Hungry?). Let bake for 45 minutes and remove from oven. Cut potatoes open and scoop insides out into a bowl. Mash with all other ingredients. Eat as quickly as possible. Invite Kristi over to eat them with you as she will rave about them and you will feel very very good about yourself.