Meat & Potatoes.

Wednesday, February 16, 2011


We celebrated our Valentine's Day over the weekend and it couldn't have been lovelier! Javi arrived with not one, not two, but three bouquets of different flowers! He gave me a traditional rose bouquet, a tropical flower arrangement, and my new found favorite, gladiolas! My gift to him was a scrumptious meal of our favorite beef tenderloin that I paired with yummy sweet potatoes and a side salad.  This meat recipe has been in our family for years and it is seriously a slice of heaven. No. Joke. It's served with a mushroom Roquefort sauce that is the absolute cherry on top!  As far as the dessert goes, that's something I must share with you another time. Yes, it's that good that it requires a whole other post!





























Sweet Potato Casserole

2 pounds sweet potatoes, peeled and chopped
3/4 cup granulated sugar (I used less)
1/4 cup evaporated low-fat milk
3 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
Cooking spray
1.5 ounces all-purpose flour (about 1/3 cup)
2/3 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons melted butter
1/2 cup chopped pecans

Directions
Preheat oven to 350°. To prepare potatoes, place potatoes in a Dutch oven or large pot; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.

Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.

To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top. Bake at 350° for 25 minutes or just until golden.

Preheat broiler (remove casserole from oven).

Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.




12 comments:

Erin Willett said...

I'm coming for cooking lessons! Looks like a lovely Valentine's Day :)

visit heyrecklessmind.blogspot.com

Lynzy said...

You really need to start coming over and cooking for me!


xo Lynzy
http://sparklingfootsteps.blogspot.com

Gawgus things... said...

The flowers are all so gorgeous - lucky girl! :) x

Danielle said...

Yum! This is Alex's new favorite dish too! Everything looks lovely! And that looks like the same sweet potato dish you made us... Javi is very spoiled!

Laura said...

Mmmm that looks scrumptious :) The flowers are so pretty too! Glad you had a good valentine's day :)

katou said...

It looks so delicious i hope you and your man enjoyed your V-day.
keep inspiring us with your amazing recipes

Melissa: Write it in Lipstick said...

Wow that looks so good. It sounds like it was a wonderful night.

Write it in Lipstick

Amy said...

Your bf is one lucky guy :D

jaclyn @ thelateafternoon said...

three types of bouquets?!! what a lucky girl! they are so pretty! also, your meal looks delicious!

Pearl Girls said...

That sounds like a really sweet Valentines. I just found your blog and its so fun! Just looking around is making my mouth water.

-Elizabeth

LuLu said...

Oh my goodness, looks like heaven!

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