So November’s CBOM was supposed to be Down Home with the Neelys : A Southern Family Cookbook. This was a fun cookbook and one that I had been wanting to explore for sometime. It is loaded with recipes, from appetizers, to desserts, to side dishes and entrees; with even a section for adult beverages.
The intro is written by Paula Deen (since it was her and her sons who discovered the Neelys and their BBQ joint). Then there are intros written by both Gina and Pat Neely telling their personal stories. What a fun way to start the book! Also each recipe had a short story that introduces the recipe. I always like when cookbooks are written like this because it is fun to read the background story of each recipe (kind of like blogs!). In my opinion, this is a fun well written cookbook.
4 pounds dark-skinned sweet potatoes, peeled and cut into 1-inch cubes
3 tablespoons brown sugar
5 tablespoons butter
1/2 teaspoon salt
2 teaspoons orange zest
1/2 cup butter, at room temperature and cut into pieces
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup coconut
2 cups miniature marshmallows
Preheat the oven to 375 degrees F.
Arrange the potatoes in 13 by 9 by 2-inch glass baking dish. Combine the molasses, brown sugar, butter, and salt in a small saucepan over medium heat. Bring to a boil, then remove the pan from the heat. Stir in the orange zest. Pour the sugar mixture over the potatoes, and toss the potatoes to coat. Cover the dish tightly with foil. Bake for 50 minutes, and then remove the dish from the oven, remove the foil, and bake until the potatoes are tender and the syrup has thickened slightly, basting occasionally, about 20 minutes.
Combine the butter, brown sugar, flour, cinnamon, salt, in the bowl of a food processor fitted with a metal blade, and pulse the mixture until it resembles coarse pebbles. Transfer the mixture to a bowl, then add the marshmallows and coconut and toss to combine.