Thankful for so much.
But, those plans derailed.
Instead of travel, family, and fun, the plans for Thursday will be very small.
We are still thankful for so much,
perhaps even more than before.
Now, I am looking at a cozy meal for just Hubs and myself.
We still NEED turkey, dressing, and pie.
I haven't decided if we will have Chiffonade of Brussels Sprouts or Green Beans in Mushroom Sauce.
Hubs won't touch cranberry sauce, but I am not ashamed to like the canned variety.
Double (or is it triple) carbing it with mashed potatoes and gravy seems to be a given.
Butternut squash always played a part in my childhood holiday meals, but with just 2 of us at the table this year, I think that the marshmallow-topped richness of Twice-Baked Sweet Potatoes might be a better fit.
Not such a small meal after all.
Not so small thanks for all our blessings.
(adapted from Food and Wine)
5 sweet potatoes
1 tablespoon canola oil
4 tablespoons unsalted butter
2-3 tablespoons maple syrup
1/4 teaspoon cinnamon
1 cup mini marshmallows
Heat oven to 350 and line the bottom with foil.
Rub each sweet potato with oil and prick with a fork 5 or 6 times.
Roast the potatoes on the oven rack for about 1 hour, until tender.
Allow to cool slightly.
Cut each potato lengthwise and carefully scrape the flesh in a large bowl.
Mash with the butter until smooth.
Stir in maple syrup and cinnamon.
Season with salt and cayenne pepper to taste.
Fill 8 sweet potato shells (discard the additional skins) with the mashed mixture and arrange on a baking sheet.
Press mini marshmallows onto the filled sweet potatoes.
Bake the potatoes for 10 to 15 minutes until heated through.
Turn on the broiler and broil the potatoes about 1 minute, until the marshmallows are toasted.
Serve immediately. (Serves 8)