Editing note: For some reason, this post didn’t go out, so I’m resending. Dinner was last night.
Whew! What a great time! When someone calls and says please make a gumbo for us, it’s hard to resist. When two sisters gang together, it’s impossible (not that I really wanted to say no to them). Guess what?
|photo from Google images|
A few of my sisters came by for gumbo with rice, sweet potatoes, and cornbread. Yes we like our starches. Actually, we like just about anything, but the more fattening it happens to be, the more we tend to like it.
That means we had both pecan cake and bread pudding for dessert. Oh, and one sister brought along real butter from the Amish store to slather on the sweet potatoes. Can you say rich? I can definitely attest to the fact that there is absolutely no more space in my system. I am full , stuffed, and moaning. I should say we enjoyed the company as much as the food.
|straight from the farm|
Since I’ve shared my recipe for Chicken and Sausage Gumbo, I’ll share how we bake sweet potatoes. It’s easy. First choose your sweet potatoes. They should, of course, be fresh and firm. Wash the potatoes in cool water and remove any small roots that may still be attached and cut off the tips on each end. Set the potatoes on paper toweling to dry. I like to pat the potatoes dry; then cover the outside with margarine or oil. I simply use my hands to spread the margarine and try not to put too much on each one. This helps to release the skin when the potatoes are completely done.
|right to the table|
Bake at 350 degrees for two hours. I test the potatoes by sticking a fork into the largest ones. The center should be soft and squishy. The skin should be easy to remove. I enjoy the potatoes without any condiments, but Rich always adds butter, sugar and cinnamon to his. Any potatoes that are left over can be wrapped in foil or placed in freezer bags and frozen, so I always bake a large pan and freeze the extras individually. They are easy to warm in the microwave. And are just as good.