Butter Pecan Sweet Potatoes

Well hello again!  I have happy news for you!  First of all I have some very tasty recipes to share over the next couple weeks--yes I am back to regular posting again, promise!  BUT the really happy news is that I have a very talented person creating a new design  for The Sisters Café!  What I have seen so far is awesome!  It will be very nice and much easier to use too!  Stay tuned:)  I am excited!

Well I have had a very eventful last couple of weeks--thus the lack of posts!  The biggest event was my 40th birthday.  I guess you really aren't supposed to announce your old age to people--but o well,  I am among friends here:)  Anyway, my Mom and sweet sisters all surprised me and flew across the country to help me celebrate!  I had no idea and was absolutely shocked to see these women that I love and miss so much all seated at the table of a restaurant for what I thought was just a little dinner date with my husband.  I think my heart stopped for a minute as the realization hit me--It will go down as my best birthday ever!!  We had a Sisters reunion!  Just our sweet Mom and us girls, no kids( except for new baby Ririe--so fun to finally meet her) or husbands or responsibilities.  It was HEAVENLY!  Tomorrow I will post more about our fun in Chattanooga at Melandboys here.



And of course while we were together we made some yummy food in my kitchen.  These sweet potatoes were one of the dishes we tried and all LOVED!  I have  a few others to share too, including a pineapple salsa we served with grilled fish and some divine homemade (all natural) Peanut Butter Cups!  YUM!  But first lets focus on these amazing sweet potatoes.  They are wonderful!  Something about the sweet topping with the hint of spice from the cayenne just puts them over the top!  It is making my mouth water now!  Hope you enjoy them as much as we did!

Butter Pecan Sweet Potatoes

Recipe Type: Dessert

Author: Melanie

Recipe Source: Martha Stewart

Ingredients

• 8 medium sweet potatoes (5 lbs.), or one per person


• coconut or olive oil


• course salt


• 2 T. butter, cut into small pieces


• 2 T. light brown sugar


• 1/3 c. chopped pecans


• 1/8 tsp. cayenne pepper

Instructions

1. Preheat oven to 400 degrees.


2. Peel potatoes and halve lengthwise; slice crosswise 1/4- 1/2 inch thick.


3. On a baking sheet, toss potatoes with coconut or olive oil (we brush it on both sides); season with salt.


4. Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.


5. Sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly.


6. Bake until sugar is carmelized and hard, about 10 minutes.


7. Toss gently; serve immediately. Serves 8.

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Pumpkin Bars

I found this delicious recipe on My Kitchen Cafe, where Melanie in turn gives credit to Paula Deen. Let me just say, my husband and I are suckers for anything pumpkin! So when I saw this recipe it didn't matter that it was almost 100 degrees out.... we couldn't wait for "pumpkin season." And our impatience was rewarded! These bars are incredible. However, I did think the name was a little deceiving. They turned out more like a dense cake in the 9x13 pan. Next time I want to try making it on two cookie sheets (or splitting it between two 9x13 pans) for a thinner bar. Either way, these are truly heavenly. This might be my new favorite pumpkin dessert!

Pumpkin Bars

Recipe Type: Dessert

Author: Mindy

Ingredients

• Bars:


• 4 eggs


• 1 2/3 cups granulated sugar1 cup vegetable oil


• 15-ounce can pumpkin


• 2 cups sifted all-purpose flour


• 2 teaspoons baking powder


• 2 teaspoons ground cinnamon


• 1 teaspoon salt


• 1 teaspoon baking soda


• Icing:


• 8-ounce package cream cheese, softened


• 1/2 cup butter or margarine, softened


• 2 cups powdered sugar


• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees F.


2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda.


3. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan (I used 9x13).


4. Bake for 30 minutes.


5. Let cool completely before frosting. Cut into bars.


6. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

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