Here in the south there are some things that just define the culture... Some of those being the humidity (take note, southern women don't sweat, we "glisten")
The dialect (hun-neh and pah-dun, included)and especially important, the food.
And be quite certain there "ain't" no one that can serve it up like someone's momma or grandmomma. Those of you that were not lucky enough to be born in the south can cook like one, with the proper instructions, mind you.
Today we are going to examine some of those essential and defining southern dishes. Pretty soon, you will be serving up a slice of cornbread and sweet tea like a southern belle.
Ok, almost....we still need to work on that drawl.
In the meantime....the food.
Every Tuesday on my recipe blog, Plates and Places, I will introduce you to the fine art of southern cuisine... that being SOUTHERN STAPLES.
As a southerner, this dish is something that is almost certain to make every holiday supper table, particualrly in the fall/winter holidays. That's sweet potato casserole. Everyone has an Aunt Ruth, or perhaps Aunt Rita, whose official job was to provide the sweet potato casserole to family events, functions, wakes, funerals and even chuch potlucks. Some folks make it with marshmallows, some without, but whatever be the case, one must know how to make it. And though it is counted as a vegetable dish, it feeds more like a dessert. It's sugary, gooey goodness that just seems to say "holiday".
MARSHMALLOW SWEET POTATO CASSEROLE
8 med. sweet potatoes
2 tbsp. butter
1/2 c. hot milk
1/2 tsp. salt
1/2 tsp. cinnamon or nutmeg
1/4 tsp. paprika
1 c. chopped walnuts
1/2 lb. marshmallows
Cook sweet potatoes until tender. Remove skins and mash. When smooth, beat in butter, milk, salt, spices. Beat well. Fold in walnuts and turn into buttered baking dish. Top with marshmallows and bake at 350 degrees until marshmallows puff and become golden brown.
Today's post is part of Foodie Friday, which is hosted by Gollum, creator of slendid treats.
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