But first, let me congratulate my Canadian readers on the approaching Thanksgiving Day! Yo-hoo!
Indeed, it’s hard to believe that just 6 months ago I was posting some Easter recipes. Those days the Havoc In The Kitchen had been running for a few weeks. And now it’s Thanksgiving! There are only a couple of months left, and the blog will have had the whole year cycle. Cool, right?
But the most exciting thing is that there are the fantastic holidays coming: Thanksgiving, Christmas, and New Year. All right, I’ll probably participate in St. Patrick’s Day too by baking something green #GreenLavenderCupcakes.
Well, there’s a Halloween, but I’m not sure I would able to make something. I’ll try #PumpkinStuffedWithLavender.
Thanksgiving is an absolutely phenomenal day with the deep historic roots. But let’s be honest – it’s about food too, right?
Besides, I’ve got a HUGE advantage. Guess what?
A hint: I live in Canada.
Got it? Great!
Basically, Thanksgiving means the time between the Canadian and the USA holidays. Almost 2 months! Awesome.
That doesn’t mean I’m celebrating all this time – I’m talking about the blogging matters. Usually, I don’t have much time (and often I am too late) and post one or two recipes just before a holiday. The Christmas time is an exception #AllDecember. Thus, my recipes might be not as actual as they could be on the other blogs.
But here there’s no chance to screw it up. And hopefully, I would be able to help in developing a festive menu not only the folks from Canada but also from the USA. Am I a smart guy?:)
This October and November you are going to see many good things – side dishes, deviled eggs, and definitely some great apple, pecan, and pumpkin desserts. Pumpkins, sweet potatoes, brussels sprouts, apples, and other seasonal produce are my best friends these months. I mean, If you haven’t subscribed to this blog, it’s the right time:) Stay tuned!
I think this Brussels Sprouts Mash could be a great option for your Thanksgiving meal.
And now there’s another great mash. Sweet Potato Mash Bake.
Friends, it’s scrumptious! That might be the best mashed sweet potatoes you’ve ever tried. How couldn’t be this delicious, eh? Creamy and rich sweet potatoes with bacon and sage cannot be a wrong thing. Did I mention BAKED? I’ve been making this for 3 years, and this means a lot.
Usually, I use chicken bacon, but this time I decided on incorporating some real stuff #DontJudgeMePlease. That’s obviously not the healthiest version you could make. Bacon, butter, and cream.
It wasn’t even a side dish for us. We ate it as the main course. No salad needed. It was so good that we might have eaten the entire baking dish at once.
We are not embarrassed about that. Because it’s the best Sweet Potato Mash Bake.
But what about you, my friends? What’s your favorite Thanksgiving dish? Do you like sweet potato mash? And lastly, do you think this Sweet Potato Mash Bake is the best mash ever?
(A person gives the right answer will receive a price – 10 pounds of dry lavender).
Happy Thanksgiven, Canada!
This buttery, creamy and rich Sweet Potato Mash Bake, with bacon, sage, and smoked paprika is a perfect dish for your Thanksgiving dinner or any other occasion.
- 3 large sweet potatoes, peeled and cubed (approximately 7 cups)
- 4-6 bacon slices, cubed
- a handful of fresh sage
- 1 tablespoon smoked paprika
- 1 tablespoon salted butter (unsalted if desired)
- 2 tablespoons light cream (optional)
- salt, to taste
- dry chili, to taste
- Preheat the oven to 185 degrees C (365-370 degrees F).
- Cook the potatoes in boiling water until soft (you can cook in a microwave too). Drain.
- Cook the bacon in a pan until slightly crispy or the desired texture.
- Mash the potatoes. Add the butter, cream, sage. Season with the salt, smoked paprika, and chili.
- Add the bacon. You could incorporate some accumulated fats which would add a nice smoked flavor. In this case, adding the cream is optional. Or you can add the cream and one tablespoon of the fat.
- Transfer the mashed potatoes in a baking dish. Bake for about 20-25 minutes.
- Finish it up by grilling at higher temperature for 3-5 minutes.