Matt Pattinson
The Sea Navy sent us this Sound Bite candidate way back in December, hence the word"holiday" in the recipe name. But as sometimes happens in our complicated lives, it got lost somewhere between an Inbox and a cluttered cubicle, only to be recently rediscovered. We debated about whether or not to print a holiday recipe since it's, y'know, late February. But afternoticing several people in Seattle still haven't taken down their Christmas decorations, we realized the holidays may not be over for everyone.
Ingredients:
5 cups cooked, mashed sweet potatoes (its better to peel them before cooking—and by cooking I mean putting them in a big pot of water until they get soft enough to mash)
2 eggs, beaten1/2 cup milk (works fine with soy or other nonmilks)
1/3 cup granulated sugar
5 tbsp. melted butter or margarine, separated
2 tbsp. frozen orange juice concentrate, thawed
2/3 cup pecans
1/3 cup packed brown sugar
2 tbsp. all-purpose flour
1 1/2 cups miniature marshmallows
Preparation:
1. In a large mixing bowl, stir together until smooth the mashed sweet potatoes, eggs, milk, granulated sugar, 3 tablespoons of the melted butter, and the orange juice concentrate.
2. Spread the mixture into a greased 2-quart rectangular baking dish.
3. In a small bowl, stir together the pecans, brown sugar, flour, and remaining 2 tablespoons melted butter and sprinkle evenly over the sweet potato mixture.
4. Bake in a 350-degree oven about 30 minutes or until nearly heated through in the center.
5. Remove from the oven.
6. Sprinkle with marshmallows.
7. Return to the oven, bake 5 to 10 minutes more or until the marshmallows are lightly browned.
Are you a musician? Do you have a favorite recipe? Send it to apecknold@seattleweekly.com, and if we like it, we might just print it.
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