Over some terribly lousy feijoada at a recent Brazilian festival (the churrasco and capoeira entertainment at least made it worthwhile), my friends commented on my energy level which they had decided was superhuman. I'm assuming the basis for this conclusion would be the seemingly crazy amount of non-work related activities and out-of-town trips I take part in despite a full-time job and a small venture which I'm constantly looking for ways to promote. Yet instead of whining about how tired I am, I'm either making or committing to new plans.
I suppose to some it may seem I'm stretching myself too thin. But while my mind and body are able I like to do what I can and experience all I can so I don't live to have many (or any!) regrets. This is not to say of course that I don't give myself time to relax. Oh, no! This girl needs her me-time too! Because although I wish I had the ability to become invisible or fly at will, unfortunately I don't possess any superhuman powers or stamina. So I pause and take breaks every chance I get. I really look forward to this quiet time alone recharging and regrouping.
I manage to achieve this using different methods - ranging from the most simple like curling up with a good book to a deliciously decadent home-service, 2-hour, full-body massage. Ahh yes, something I reward myself with once a week or every two weeks! A luxury which I'm so glad is made affordable in our country.
And let's not forget the healing power of comfort food. Everyone can use a regular dose of that. Comfort food to me is something that is familiar, uncomplicated, something that triggers happy memories, something that is satisfying not only for your tummy but your soul as well. Comfort food is also rewarding. Like in the case of this simple but super delicious casserole made with my all-time favorite vegetable, the sweet potato! What other vegetable can double as dessert so naturally and perfectly? Aside from being packed with potent anti-oxidants, vitamins, beta-carotene and all that other good stuff that rewards your body, this root crop is super versatile. But this is probably one of my favorite ways of having it. I've tried several sweet potato casserole recipes but this has been my preferred recipe for many years now (allrecipes.com has never failed me yet!). It's deliciously creamy with a crunchy brown sugar/pecan topping. I am greatly comforted and rewarded with every bite. :)
Sweet Potato Casserole
adapted from allrecipes.com
5-6 sweet potatoes
1/4 tsp salt
1/4 cup unsalted butter
2 eggs (or 4 if your eggs are tiny like the ones I get from our organic farmer)
1 tsp vanilla extract
1/2 tsp grd cinnamon
1/2 cup white sugar
3 Tbsps heavy cream
For the topping:
1/4 cup butter, softened
3 Tbsps all-purpose flour
3/4 cup packed light brown sugar
2/3 cup chopped pecans
Preheat oven to 350 deg F (175 deg C).
Lightly grease a 9 x 13 inch baking dish. Bake the sweet potatoes for 35 minutes or until they begin to soften. Check softness with a fork. When done, cool slightly then peel and mash with a potato masher.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter,flour, brown sugar,and chopped pecans. Mix until the consistency of course meal. Spread it over the sweet potato mixture.
Bake for 30 minutes or until topping is crisp and lightly browned. Enjoy!
adapted from allrecipes.com
5-6 sweet potatoes
1/4 tsp salt
1/4 cup unsalted butter
2 eggs (or 4 if your eggs are tiny like the ones I get from our organic farmer)
1 tsp vanilla extract
1/2 tsp grd cinnamon
1/2 cup white sugar
3 Tbsps heavy cream
For the topping:
1/4 cup butter, softened
3 Tbsps all-purpose flour
3/4 cup packed light brown sugar
2/3 cup chopped pecans
Preheat oven to 350 deg F (175 deg C).
Lightly grease a 9 x 13 inch baking dish. Bake the sweet potatoes for 35 minutes or until they begin to soften. Check softness with a fork. When done, cool slightly then peel and mash with a potato masher.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter,flour, brown sugar,and chopped pecans. Mix until the consistency of course meal. Spread it over the sweet potato mixture.
Bake for 30 minutes or until topping is crisp and lightly browned. Enjoy!
