Thyme and table 28 piece cookware12/15/2023 ![]() I personally have experienced being more mesmerized than usual by the plethora of innovative recipes popping up unsolicited on my Instagram feed. While many view the first few weeks of November as a quiet time in the year, it is an extremely busy time for recipe inspiration, given the daily media onslaught of Thanksgiving menu planning tips. I’ve since been able to source these nutritionally-acclaimed purple sweet potatoes at Asian markets in the greater Boston area and enjoy roasting them in combination with regular orange sweet potatoes for a stunning and delicious purple and orange side dish presentation. Last fall, Sean Durnin – aka Sushi Sean 11:11 – introduced me to purple sweet potatoes called Okinawan sweet potatoes when he contributed Wasabi Lemon Nantucket Bay Scallops atop a Warm Okinawan Sweet Potato Purée to our first annual Surfside Scallop Soirée. While this method is more time-consuming than Zoe’s speedy microwave recipe, I find the overall texture of the crispy skin and pillowy interior to be superior. Recently, thanks to Susie Middleton’s weekly Cook the Vineyard (as in Martha’s Vineyard) newsletter, I’ve fallen in love with her technique of roasting sweet potato halves, flesh sides facing down, in a hot oven until irresistibly caramelized. A few years ago, my talented cooking class assistant Zoë Mikhailovich got me on a kick of microwaving whole sweet potatoes for a mere five to six minutes and then splitting them in half and mashing butter, olive oil, and/or various cheeses into the flesh for easy and instant yum. This is not to say I am not a big fan of sweet potatoes cooked in a savory manner. ![]() Nonetheless, the only way I can even begin to tolerate eating a marshmallow is when one is melted into a once-in-a-blue-moon campfire S’more. Over time, this recipe morphed from being a trendy novelty into a classic American Thanksgiving recipe. ![]() Included in the booklet was a recipe for mashed sweet potatoes put into a casserole dish and then topped with marshmallows, which formed a gooey and sugary topping during baking. The company hired the founder of Boston Cooking School Magazine, Janet McKenzie Hill, to write a booklet with marshmallow recipes “to encourage home cooks to embrace the candy as an everyday ingredient.” If anyone else besides me has ever wondered how this odd combination came about, the answer is that it was a marketing ploy inaugurated back in 1917 by the Angelus Marshmallow Company. Needless to say, there never has been and never will be a sweet potato and marshmallow casserole on my Thanksgiving table. ![]() 16, 2023 ) Despite the fact that a mommade sandwich layered with peanut butter, sliced bananas and Marshmallow fluff was one of my son’s favorite lunches when he was in elementary school, I have never been much of a fan of anything made with marshmallows. ![]()
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