Toasted Everything Sweet Potatoes
So, I have a new friend. I have to introduce you to her because you’ll likely hear about our misadventures more than once in a while. She just moved herself into my city and I like her a lot. Her name is Amy. Let’s me tell you why you’re going to love Amy.
Because earlier in the week, I got this email from her:
“Are you and John free for Friday night twilight date? Dinner first then a 730 show? Ill get the tickets tomorrow if you guys are up for it. My hubs totally gives me a free pass to drool over Jacob. Is John gonna think I’m weird when I keep hitting you and giggling during the vampire honeymoon scene where Edward bites and tears the metal bed apart? Cuz I’m gonna giggle. A lot!!!!”
Shameless TwiLove? I’m buying BFF necklaces from Claires tomorrow. Because, when a friend like that comes into your life, you just grab ‘em and hang on forever.
Of course, the true test of a good friend isn’t an invitation to a rad weekend date. Although, that right there is a fine, fine thing. No, what’s better is when you have to turn that friend down because your husband is going to be out of town and your friend is so concerned that you missed the opening weekend of Breaking Dawn that she takes the time to check in on you afterward and send along a rhyming synopsis.
Ware wolves fighting
Jacob super mad
Edward super sad
Bella has a half breed baby
Will she live? Maybe
I know what you’re thinking.
When I’m at Claires tomorrow, you want me to pick up a best friend necklace for you, too. You totally want to share Amy.
Okay. I can dig. But I get dibs on dinner dates, email rhymes, and movie giggling.
Other than that, we can all be BFFFFFFFFFFFFF’s forever.
They totally have necklaces like that at Claire’s right?
Toasted Everything Sweet Potatoes
This is a Thanksgiving-sized recipe, the sort you'd pull together for a big table of your favorite family members. Or friends. Or, you know, yourself...when no one else is around and you've got a mad craving for toasted coconut, toasted pecans, and (of course) toasted marshmallows. Enjoy!
For the Sweet Potatoes:
6 sweet potatoes, peeled and cut into chunks
1/4 cup butter, melted
1/4 cup brown sugar, melted
For the Toasted Streusel Topping:
1 1/2 cups coconut
1/2 cup chopped pecans
4 tablespoons butter, softened
4 tablespoons brown sugar
4 tablespoons flour
1 1/2 cups mini marshmallows
Place the sweet potato chunks in a large baking dish. Drizzle with butter and brown sugar. Sprinkle with salt. Bake in an oven preheated to 400 degrees for 25-30 minutes, or until softened.
Toss the coconut and pecans into a large skillet. Heat over medium-heat, stirring constantly until the coconut is a light golden brown. Cool. Use a fork to mix together the toasted coconut and pecans, the butter, brown sugar, and flour to make a crumbly streusel. Toss the marshmallows into the streusel.
After baking the sweet potatoes for 25-30 minutes (or until soft), remove them from the baking dish, sprinkle the streusel on top of the sweet potatoes, then return to the oven for 4-8 minutes, or until the marshmallows are golden brown. Serve immediately.
ALTERNATE PREPARATION: If your stove is going to be tied up with holiday baking, try tossing the sweet potatoes, butter, brown sugar, and salt into a large crockpot. Cover and cook 3-5 hours, or until the sweet potatoes are soft. Transfer to a baking dish, top with streusel, and bake until toasty brown in an oven preheated to 425 degrees. Enjoy!