I am sharing a recipe with you today for a classic Thanksgiving dish, or holiday dish that goes very well with Roast Turkey. This was something they always wanted me to make when I cooked for the American family at the Manor in the U.K. And yes, they did like marshmallows on the top of theirs.
She (the Mrs.) called it Sweet Potato Souffle and the dish I made for them was a combination of a few different recipes that she liked. I never really tried it because I always thought that it would be too sweet. Her version had a lot more sugar in it than this recipe I am sharing with you today.
This recipe is one that I found on a page called Crunchy Creamy Sweet. It looked to not be quite as sweet as most of the recipes I found out there. I did take the liberty of cutting the recipe in half to make a smaller batch, which is large enough to serve to three people.
One thing which I did differently however, was to roast my sweet potato, rather than boil it. I thought it would give me a much drier product to mix in with the remaining ingredients. Roasting also helps to enhance the natural sweetness of the sweet potato so that you wouldn't really need to use much sugar to make the casserole.
I only put the marshmallows in the center of the dish so that anyone who was not fond of them, could enjoy a helping of the casserole from around the outer edges, but in truth the marshmallows pick off very easily.
I tried it both ways and I have to say I liked it both with and without the marshmallows. It was quite simply delicious.
Sweet Potato Casserole, delicious or evil? You decide. As for me and my house, we have decided that it is delicious.
WHAT YOU NEED TO MAKE EASY SWEET POTATO CASSEROLE (SMALL BATCH)
Just a few simple everyday ingredients. There is nothing out of the ordinary here. Simple.
- 1 pound of sweet potatoes (454g)
- 1 large egg
- 1 TBS butter
- 1/4 cup (50g) packed soft light brown sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
For the praline topping:
- 1/4 cup (50g) soft light brown sugar, packed
- 1 1/2 TBS plain all purpose flour
- 1 TBS butter, melted
- 1/4 cup (37.5g chopped pecans)
- a handful of miniature marshmallows (optional)
I used one very large, sweet potato which weighed a pound. It was larger than my hand. It worked beautifully. I did roast it ahead of time, the day before, which made it go together extra quickly on the day.
If I was in the U.K. I would use light brown muscovado sugar. It's simply lovely, with a slight molasses flavor that would go beautifully with sweet potatoes.
There is no need to toast the pecans before using them as they will get nice and toasty in the oven as the casserole bakes.
I used salted butter for both the casserole base and the topping.
HOW TO MAKE EASY SWEET POTATO CASSEROLE (SMALL BATCH)
This is really quite easy. The original recipe boiled the sweet potatoes until tender, which you could certainly do, but I think roasting them really brings out their natural sweetness and enhances their flavor.
Preheat the oven to 400*F/200*C/gas mark 6. Wash your sweet potatoes, prick a fork. Place on a baking tray. Roast in the preheated oven for about 45 minutes until soft. Remove and turn the oven temperature down to 350*F/180*C/gas mark 4.
Butter a shallow 1 QT/1 Liter casserole dish. Set aside.
As soon as you can handle the sweet potatoes, peel and pop into a bowl. Mash with a fork. Whisk in the brown sugar, vanilla, butter, salt and egg. Spread into the prepared baking dish.
Mix together all of the ingredients for the Praline topping with the exception of the marshmallows. Sprinkle this topping evenly over top of the sweet potatoes.
Roast in the preheated oven for 20 to 25 minutes, until set and golden brown.
If you are doing the marshmallow topping. Sprinkle the marshmallows over top and return to the oven and bake until the marshmallows are toasted.
Notes
You can roast and mash your sweet potatoes the day before, ready to mix the casserole together and proceed as per the recipe.
To reheat the sweet potato casserole, preheat the oven to 300*F/150*C, cover the dish (sans marshmallows) with some foil and bake for about 15 minutes until heated through.
I do believe as well that you could put together the whole casserole and keep it in the refrigerator overnight, baking it on the day while your turkey is resting. Simply remove from the refrigerator about half an hour or so before you want to start baking it.
I was really surprised at just how delicious this actually was. It did not taste like a dessert at all. I tried it both with and without the marshmallow topping and I liked it both ways.
I can see why it is so popular. I would definitely make this again!
Here are a couple more smaller sized holiday sides to serve with your Holiday bird as well. Both go down a real treat, I promise!
CHEESY SWEET CORN CASSEROLE - This is a quick and easy side dish. The sweet, custardy, and creamy corn casserole recipe is made with Jiffy Corn Muffin Mix. Baked it in the oven or prepare it as a crockpot corn casserole. This recipe is a popular holiday classic that can be enjoyed year round! Down-sized for the smaller family.
AIR FRYER ACORN SQUASH - On a holiday when oven space is at a premium it is nice to know that you can roast your squash in the air fryer. The flesh of the cut squash browned nicely on the outside but was soft and tender on the inside. The air fryer truly does all the work for this simple side dish. It is delicious and you can cook as much or as little squash as you are wanting to serve.
Yield: 3 Servings
Easy Sweet Potato Casserole
Prep time: 1 HourCook time: 25 MinTotal time: 1 H & 25 M
A delicious holiday side dish, downsized for the smaller family with a fabulous praline topping and option of adding marshmallows.
Ingredients
- 1 pound of sweet potatoes (454g)
- 1 large egg
- 1 TBS butter
- 1/4 cup (50g) packed soft light brown sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
For the praline topping:
- 1/4 cup (50g) soft light brown sugar, packed
- 1 1/2 TBS plain all purpose flour
- 1 TBS butter, melted
- 1/4 cup (37.5g) chopped pecans
- a handful of miniature marshmallows (optional)
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Wash your sweet potatoes, prick a fork. Place on a baking tray. Roast in the preheated oven for about 45 minutes until soft. Remove and turn the oven temperature down to 350*F/180*C/gas mark 4.
- Butter a shallow 1 QT/1 Liter casserole dish. Set aside.
- As soon as you can handle the sweet potatoes, peel and pop into a bowl. Mash with a fork. Whisk in the brown sugar, vanilla, butter, salt and egg. Spread into the prepared baking dish.
- Mix together all of the ingredients for the Praline topping with the exception of the marshmallows. Sprinkle this topping evenly over top of the sweet potatoes.
- Roast in the preheated oven for 20 to 25 minutes, until set and golden brown.
- If you are doing the marshmallow topping. Sprinkle the marshmallows over top and return to the oven and bake until the marshmallows are toasted.
Notes
You can roast and mash your sweet potatoes the day before, ready to mix the casserole together and proceed as per the recipe.
To reheat the sweet potato casserole, preheat the oven to 300*F/150*C, cover the dish (sans marshmallows) with some foil and bake for about 15 minutes until heated through.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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From the minute that I saw this Herby Bread & Butter Stuffing for Two recipe on the New York Times page, I knew that it was something I was going to be cooking for sure. The stuffing is always my favorite part of any holiday meal.
Sometimes when a person lives in a smaller family, such as I do, you will be tempted to resort to using a packaged stuffing mix because you just don't think it is possible to make stuffing from scratch in a quantity sufficient to satisfy only one or two people. You may think you are not worth the effort, or you may be afraid of having a ton of stuffing to use up.
This delicious recipe addresses all of those problems. Not only is it very simple and quick to make, but it is perfectly sized for just two people to enjoy. It is also very VERY delicious!!! I kid you not!
I adore stuffing. I did make a few changes in line with the way that I like for my bread stuffing to be. I used onion instead of shallots. We are all for keeping things simple and using what we have. I also enjoy celery in my stuffing and so I added some of that.
I also changed the herbs slightly to use what I have and what I enjoy in a holiday stuffing. This is cooked outside the bird and can totally be made ahead of time and then just reheated before dinner.
Quick to make, buttery and delicious, with beautiful herby flavors, this is quite simply one very delicious dish of stuffing! I seriously could NOT leave it alone! Yes, it IS that good!
WHAT YOU NEED TO MAKE HERBY BREAD & BUTTER STUFFING FOR TWO
Just a few very simple ingredients. There is nothing particularly out of the ordinary here. It is very traditional.
- 3 TBS butter, plus more to grease the baking dish
- 1 medium onion, peeled and finely chopped
- 1/2 stick of celery, trimmed and finely chopped
- salt to taste
- black pepper to taste
- 1/4 tsp dried thyme leaves
- 1/4 tsp dried sage leaves
- 1/4 tsp dried marjoram leaves
- 1/4 tsp summer savory
- 1/2 cup (120ml) chicken or turkey stock
- 1 large egg, beaten
- 2 TBS minced fresh parsley
- 2 TBS minced celery leaves
- 2 1/2 cups (3 ounces/85g) torn up stale bread (I used sour dough)
I just used ordinary salted butter. As I have said before, I do not keep both salted and unsalted in the house. I never have unsalted butter around unless it is absolutely integral to a recipe. I find most times you can simply cut back on the amount of salt used in a recipe to counteract that.
The original recipe called for a shallot. I didn't have shallots, so I just used onion. Simple. I also chose to add celery, which was not in the original recipe, but we like celery in our stuffing.
I used the herbs for this which I felt were integral to the type of stuffing that I like to eat. You can use any combination of dried herbs, thyme, marjoram, sage, savory etc. You know what you like and enjoy.
For the fresh herbs you can use parsley, tarragon, chives, milt, basil cilantro, dill or celery leaves. I kept things simple and used celery leaves and parsley. They worked beautifully with the other flavors.
I used torn sour dough bread that was a few days old. I cut off and gave the crusts to the birds. This was about 3 thick slices.
HOW TO MAKE HERBY BREAD & BUTTER STUFFING FOR TWO
This is really quite simple to make. It is the perfect size as well without you having lots of leftovers to contend with.
Butter a 3-cup casserole dish and set aside. Preheat the oven to 375*F/190*C/ gas mark 5.
Melt 2 TBS of butter in a skillet. When it begins to foam add the onions and the celery. Cook, stirring occasionally, over medium heat until the vegetables have softened, and the onions are just beginning to caramelize.
Stir in all of the dried herbs and some salt and pepper.
Crumble the bread into a bowl. Add the onion/celery mixture and give everything a good toss together. Taste and add additional salt and pepper as needed.
Whisk the egg and stock together along with the minced fresh herbs. Pour this over top of the bread mixture and toss together. It will be quite moist. (If it is too dry you can add a bit more stock as needed.)
Spoon into your prepared baking dish. Dot the remaining butter over top.
Bake until golden brown, about 30 minutes. Serve hot or warm.
The stuffing has always been my favorite part of any holiday meal, or even a classic roast dinner. I could eat a whole plate of stuffing and nothing else. This smaller sized version is just enough for two people, but it is lacking in none of the flavors of its full-sized counterpart.
It is fabulously herby, buttery and moreish. So tasty I could not stop picking at it. I know. I am very naughty that way.
Here are a few other delicious side dishes that you might also enjoy with your holiday meal. I promise you both are incredibly tasty, easy to do and can be done ahead of time and simply reheated on the day.
OVEN ROASTED BUTTERNUT SQUASH - I love roasting vegetables. It seems to bring out and enhance their natural sweetness. Usually when a vegetable has been roasted there is no need to add anything else into the mix. Their natural flavors shine! The roasting of the squash like this keeps it nice and sweet and dry. All you need to do is scoop it from the skin, season it and its delicious and ready to go. You can even do it the day before and just reheat it on the day.
HONEY MUSTARD ROASTED CARROTS & PARSNIPS - Parboiled carrots and parsnips, tossed together with a mix of honey, mustard and butter and then roasted in a hot oven until they are glazed and caramelized. This is the perfect side dish for a holiday meal. You can also do this ahead of time and simply reheat on the day.
Yield: Two servings
Herby Bread & Butter Stuffing for Two
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This is a pretty classic recipe, downsized to feed two people generously. It lacks none of the flavor of its full-sized counterpart. This is delicious, full stop.
Ingredients
- 3 TBS butter, plus more to grease the baking dish
- 1 medium onion, peeled and finely chopped
- 1/2 stick of celery, trimmed and finely chopped
- salt to taste
- black pepper to taste
- 1/4 tsp dried thyme leaves
- 1/4 tsp dried sage leaves
- 1/4 tsp dried marjoram leaves
- 1/4 tsp summer savory
- 1/2 cup (120ml) chicken or turkey stock
- 1 large egg, beaten
- 2 TBS minced fresh parsley
- 2 TBS minced celery leaves
- 2 1/2 cups (3 ounces/85g) torn up stale bread (I used sour dough)
Instructions
- Butter a 3-cup casserole dish and set aside. Preheat the oven to 375*F/190*C/ gas mark 5.
- Melt 2 TBS of butter in a skillet. When it begins to foam add the onions and the celery. Cook, stirring occasionally, over medium heat until the vegetables have softened, and the onions are just beginning to caramelize.
- Stir in all of the dried herbs and some salt and pepper.
- Crumble the bread into a bowl. Add the onion/celery mixture and give everything a good toss together. Taste and add additional salt and pepper as needed.
- Whisk the egg and stock together along with the minced fresh herbs. Pour this over top of the bread mixture and toss together. It will be quite moist. (If it is too dry you can add a bit more stock as needed.)
- Spoon into your prepared baking dish. Dot the remaining butter over top.
- Bake until golden brown, about 30 minutes. Serve hot or warm.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
I had some ground beef that needed using the other day and whilst looking for a tasty way to use it, I discovered this Chili-in-a-Bowl recipe in a small Grocery store Pillsbury cookbook I had entitled Country Cooking from their Home Cooking Library. It was published in 1994 and is a booklet I have had for a long time.
Somehow, wonder of all wonders, it didn't get left behind when I came back to Canada from the U.K. So many of these books that I had collected through the years did. It's a great little paperback book filled with simple recipes, that I have made many times through the years.
This was one that I had not made for some reason. Probably because when I got the book, we were a family of seven. The original recipe served six people. When I say seven, it was probably more like nine, because those two older boys of mine could really eat, and they have both ended up being stupendous cooks in their own right.
Anyways, I thought that I would make this chili-in-a-bowl but cut the recipe in half to make a much smaller amount. It intrigued me. The idea of my meal all being in a tasty little bread bowl like that.
The bowl goes together almost like a choux pastry. There is no yeast involved. It is quick and easy to make, and light, with a crisp crust which went very well with the chili.
The chili itself was very simple also. It goes together quickly and is ready to eat in about the same time as it takes to cook the bread bowl.
I enjoyed this with a salad on the side and it made for a very delicious, yet simple meal. I thought you might also enjoy it and so I am sharing it with you today. I hope you will give it a go and that you also enjoy it!
WHAT YOU NEED TO MAKE CHILI-IN-A-BOWL
It seems like a rather long list of ingredients, but most of them are simple things we usually have on hand most of the time.
For the bread bowls:
- 1/2 TBS cornmeal
- 1/3 cup (80ml) water
- 2 TBS butter
- 1/2 cup (63g) plain all-purpose flour
- 2 TBS grated Parmesan cheese
- 1/4 tsp salt
- 1/2 TBS chili powder (optional)
- 1 tsp baking powder
- 2 large eggs
For the chili:
- 1/2 TBS light olive oil
- 1/2 pound (227g) lean ground beef
- 1 medium onion, peeled and finely chopped
- 1/2 to 1 TBS chili powder
- 1/2 (16 oz/453g) tin of chopped tomatoes, undrained (freeze the remainder for another use)
- 1/2 (14 ounces/397g) of red kidney beans, drained and rinsed (Optional, freeze what you don't use.)
- 3 ounces (85g) tomato paste (puree)
- salt and pepper to taste
- grated cheddar cheese to top
- Chopped spring onions (optional)
- sour cream (optional)
My cornmeal was a little bit on the coarser side, but it worked well. It is perfectly acceptable to use pre-grated Parmesan cheese in this so long as it is not the one in the green can that you don't need to refrigerate. I used the chili powder, and it added a nice flavor to the bread bowls.
We buy our ground beef at a local farmer's market. It is locally sourced, organic, grass fed and easily sourced. It does come frozen, so I usually brown off the whole pound when it is thawed and freeze half of it already browned, ready to use in any number of recipes.
I use the chopped tomatoes that come in tomato juice for a really nice tomato flavor. You can add a bit of beef stock to the chili if you think it is too thick. Just make sure you don't add too much salt. That's why I add the salt and pepper at the end. Its easy to add a bit if needed, but not so easy to remove if it is too salty.
HOW TO MAKE CHILI-IN-A-BOWL
This really goes together very simply and easily. You can make the bowls ahead of time if you wish. If you are feeling really lazy you could simply make the bread bowls and fill them with canned chili, but I really hope you make the simple chili as well. The two together are delicious.
Preheat the oven to 425*F/220*C/ gas mark 7. Butter your pie dishes and dust with the cornmeal.
To make the bowls, heat the water along with the butter to a boil. Reduce the heat to low.
Add the flour, salt, Parmesan cheese, chili powder and baking powder. Beat vigorously until the mixture forms a ball. Remove from the heat.
Let cool to lukewarm. Beat in one egg until thoroughly amalgamated and smooth. Repeat with the other egg.
Divide between the prepared pans, spreading out evenly. Bake in the preheated oven for 20 to 25 minutes. (A well will form in the center and the edges will puff up.)
Make a shallow slit on the top surface of the bottom to let the steam escape. Cool for five minutes before using.
Make the chili while the bowls are baking. Heat the oil in a skillet. Once hot add the ground beef and onions. Cook, stirring, until the beef is browned and the onions softened.
Add the chili powder, tomatoes, tomato puree and drained kidney beans (if using). Simmer uncovered for 10 minutes, Stirring occasionally. (If you think it is too thick, you may add a touch of beef stock to thin.) Taste and adjust seasoning as needed with salt and pepper.
To serve, remove the bread bowls to heated plates. Spoon a portion of hot chili into the center of each and top with cheese to serve.
Pass sour cream, spring onions, etc. at the table and let people add their own.
This was really, really good. The bread bowls were very easy to make. I think you could use them for a multiple of soups or stews, not just chili. Simply leave out the chili powder in the bread bowls if you do.
I highly recommend this recipe. If you are wanting to make it to serve more people, simply message me for the quantities to make six servings.
You may be wondering what you can do with the other 1/2 pound of ground beef. Here are a couple of delicious recipes that you could use it in!
GROUND BEEF & BARLEY SOUP - A hearty and delicious soup with loads of vegetables and chewy barley plus ground beef in a flavorsome broth. This always goes down a real treat. Serve with crackers or crusty bread.
BEEF STROGANOFF CASSEROLE - Simple ingredients put together in the most delicious way. With creamy noodles, ground beef, mushrooms, etc. This can totally be made a day ahead of when you want to serve it. Simply cover it with plastic wrap and chill. Bring it to room temperature prior to baking it.
Yield: 2 - 3 servings
Chili-in-a-Bowl
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
The easily prepared batter in this recipe bakes like magic into a light and crispy bowl, perfectly sized to hold Individual servings of a very quick and easy to make chili. You will need three small (4 inch) or two (6-inch) pie dishes for this recipe.
Ingredients
For the bread bowls:
- 1/2 TBS cornmeal
- 1/3 cup (80ml) water
- 2 TBS butter
- 1/2 cup (63g) plain all-purpose flour
- 2 TBS grated Parmesan cheese
- 1/4 tsp salt
- 1/2 TBS chili powder (optional)
- 1 tsp baking powder
- 2 large eggs
For the chili:
- 1/2 TBS light olive oil
- 1/2 pound (227g) lean ground beef
- 1 medium onion, peeled and finely chopped
- 1/2 to 1 TBS chili powder
- 1/2 (16 oz/453g) tin of chopped tomatoes, undrained (freeze the remainder for another use)
- 1/2 (14 ounces/397g) of red kidney beans, drained and rinsed (Optional, freeze what you don't use.)
- 3 ounces (85g) tomato paste (puree)
- salt and pepper to taste
- grated cheddar cheese to top
- Chopped spring onions (optional)
- sour cream (optional)
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Butter your pie dishes and dust with the cornmeal.
- To make the bowls, heat the water along with the butter to a boil. Reduce the heat to low.
- Add the flour, salt, Parmesan cheese, chili powder and baking powder. Beat vigorously until the mixture forms a ball. Remove from the heat.
- Let cool to lukewarm. Beat in one egg until thoroughly amalgamated and smooth. Repeat with the other egg.
- Divide between the prepared pans, spreading out evenly. Bake in the preheated oven for 20 to 25 minutes. (A well will form in the center and the edges will puff up.)
- Make a shallow slit on the top surface of the bottom to let the steam escape. Cool for five minutes before using.
- Make the chili while the bowls are baking. Heat the oil in a skillet. Once hot add the ground beef and onions. Cook, stirring, until the beef is browned and the onions softened.
- Add the chili powder, tomatoes, tomato puree and drained kidney beans (if using). Simmer uncovered for 10 minutes, Stirring occasionally. (If you think it is too thick, you may add a touch of beef stock to thin.) Taste and adjust seasoning as needed with salt and pepper.
- To serve, remove the bread bowls to heated plates. Spoon a portion of hot chili into the center of each and top with cheese to serve.
- Pass sour cream, spring onions, etc. at the table and let people add their own.
Notes
The bun/bowls can be made up to four hours ahead of time. Leave at room temperature, uncovered until ready to serve.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
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