Whipped Sweet Potatoes with Maple Pecan Topping

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Last weekend was Thanksgiving, and I was lucky enough to get invited to two different dinners – one at my in-laws on Sunday and one at my Aunt’s house on Monday. I made a few things over the weekend. This post is about Whipped Sweet Potatoes with Maple Pecan Topping. I’ll write about my cheesecake later.

For my birthday last year, someone gave me The Vegetarian Collection by Canadian Living cookbook, and I saw this recipe in it when I was first looking through it. I’ve seen it a few times since then, and have wanted to make it every time, but as it serves 10-12, and there is a lonely 2 in my house, I could never find the opportunity.  Until Thanksgiving! The recipe is also available on the Canadian Living website.


This recipe was really easy to make. It just took about 20 minutes to cut the potatoes and combine the ingredients that needed to be combined.

Chopped sweet and regular potatoes

The tricky part was because I was bringing this to my aunt’s house for dinner, I needed to cook it before we left and keep it warm. The rest of my family isn’t vegetarian – just me, so they were having turkey. Their oven was occupied by this turkey, so I couldn’t cook it once I got there. So what I did was I timed my cooking of this at home to be finished about 5 minutes before I wanted to leave. I covered it in tin foil as soon as it came out of the oven then wrapped it in a clean bath towel, then put into a soft-sided cooler bag. This worked surprisingly well! It came out of the oven at my house at about 3:30. I took it out of the cooler bag to serve at dinner at about 6:20, and it was still steaming! I’m quite impressed by my ingenuity!


All ready!


And it was delicious! Everyone really liked it, except my sister, who didn’t like the pecans. But she is very picky. I would absolutely make this recipe again. And looking at the measurements, I could probably calculate a third of the recipe. Most of the measurements are divisible by three, or close enough!


Happy Cooking!


Stuffed Potatoes

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Today I made stuffed potatoes for dinner. I’ve made versions of these before and they’ve always been better than tonight’s.


I know that the best way to bake potatoes is to actually bake them. Either on the BBQ or in the oven. But some nights, I just don’t have the time or patience to bake a potato for an hour, and then do other stuff to it afterwards. So for my stuffed potatoes, I microwave them, and then finish them off in the oven.


I washed my two potatoes and put them in the microwave for 10 minutes – 5 per side. That was my downfall! These were medium potatoes. 10 minutes is fine for large potatoes, but 10 minutes made these poor little guys almost unusable.


Either way, when they came out of the microwave, I knew they weren’t going to be gourmet, but I didn’t feel like remaking them. So I made do with what I had. I sliced them in half when they were cool enough to handle and scooped the flesh out and put it in a bowl. I added some onion cream cheese dip, shredded cheddar and some milk to the potatoes and mashed them. I then spooned the filling back in the skins, topped with more cheddar and baked at 375 degrees for 10 minutes.


Potato and Green Beans

They looked ok, but I wasn’t a huge fan.


Happy Cooking!