Jeff Houck

The Tampa Tribune’s food writer since 2005, Jeff Houck covers the way people live through their food. He also hosts the Table Conversations food podcast and believes that everything crunchy is good.

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Leftover (Sort Of) Holiday Recipes

Posted Nov 14, 2005 by Jeff Houck

Updated Nov 14, 2005 at 05:13 PM

We asked readers for some of their beloved holiday recipes and got an avalanche of replies.

That’s a good thing.

But we also got some that didn’t exactly make our deadline. That includes these three from Jan Greene of Brandon :

PRALINE SWEET POTATOES

Base:
3 medium sweet potatoes
1/2 cup white sugar
2 eggs (lightly beat)
1/2 cup butter
1 teaspoon vanilla
1/3 cup milk

Topping:
1/3 cup melted butter
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans

Peel and cut the raw sweet potatoes into chunks. Boil until soft. (Like mash potatoes.) Mix all base ingredients and cooked sweet potatoes with an electric mixer until fluffy. Place in a greased 9 x 9 baking dish. Mix all the topping ingredients and sprinkle on top of sweet potato base.

Bake at 350 degrees for 1/2 hour or until topping is browned and bubbly.

If you make ahead, store in refrigerator until ready to cook and add 15 minutes to cooking time. This is very popular in our house I always have to double the recipe.

MASHED POTATO CASSEROLE
3 pounds potatoes (boiled until soft)
8 ounces cream cheese (cut up)
1/4 cup butter (cut up)
1/2 cup sour cream
1/2 cup milk
2 eggs (lightly beat)
1/4 cup onions, finely chopped (I use my mini food processor to make them really fine.)
1/2 teaspoon salt
dash pepper

Mash the potatoes with electric mixer. Add cream cheese, butter, and sour cream until blended. Add milk, egg, onion, salt and pepper. Beat until fluffy.
Place in a 9 x 9 baking dish. Refrigerate several hours or over night. Bake at 350 degrees for 45 minutes or until brown.

FROZEN CRANBERRY SALAD
(Can be made a week or two in advance. Just take out of the freezer an hour or 2 before serving.)

16 ounces fresh cranberries (wash and grind in food processor)
2 cups fresh apple (peel, core and grind in food processor)
1 pound bag mini marshmallows
8 - 9 ounce-container frozen Cool Whip
1 cup white sugar

Combine cranberries, apple and sugar. Let stand over night. Add marshmallows and cool whip. Mix well. Freeze until the day of you dinner. Remember to remove from freezer an hr or 2 before to thaw.