SWEET POTATO PUMPKIN PIE

1 15 oz. can Libby’s pumpkin pie filling
1 15 oz. can candied yams
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup coconut milk
2 tablespoon melted butter
2 large eggs
1 refrigerated pie crust
3 tablespoon Myer’s Rum

Preheat oven to 350°F.

In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth.

Fill a 10-inch pie crust with the mixture.

Bake for 1 1/2 hours.

Remove from the oven and set aside for at least 20 minutes before serving. Better when chilled.

SWEET POTATO SOUFFLE

3 c. mashed sweet potato
1 c. sugar
1/2 tsp. salt
2 eggs, beaten
1/3 stick butter
1/2 c. milk
1 tsp. vanilla

Mix all ingredients, pour into a greased baking dish. Cover with following topping:

1 c. brown sugar
1/3 c. flour
1 c. chopped nuts
1/3 stick butter

Mix and sprinkle on souffle. Bake 35 minutes at 350 degrees.

INDIAN PUDDING

1/2 cup yellow cornmeal
4 c. milk
1 c. molasses
1 tsp. ginger
1/4 teaspoon salt

Mix the corn meal and milk together, and cook in a double boiler for half an hour. Add the molasses, ginger, and salt. Pour into buttered pudding dish. Baking in a very slow oven 300 degrees Fahrenheit for 3 hours.

Serve hot with:

Molasses Sauce
1/2 cups black molasses
1 tbsp. butter
1/4 teaspoon ground ginger
1/4 cup heavy cream

Put all ingredients into a small saucepan. Allow to come to a boil. Cook to the consistency of heavy cream.

Pour over the Indian pudding and serve.

Can also be topped with a scoop of vanilla ice cream.

HERBED TURKEY BREAST

1 stick soft butter
1/4 c. fresh basil
1/3 c. fresh parsley
2 tbsp. fresh tarragon
1/2 tsp. season salt
1 tbsp. dry thyme
1/4 tsp. cayenne pepper
3 tbsp. country style Dijon mustard
1 tbsp. dry rosemary
1 (5-7 lb.) turkey breast
1 1/2 c. dry red wine
2 tbsp. butter
3 tbsp. minced shallots
1 oven cooking bag
Paprika

Mix first 9 ingredients together. Set aside.

Wash turkey breast; pat dry. Loosen the breast skin from the meat, without tearing. Spread half the butter mixture under the skin. Prepare the oven cooking bag as directed. Place breast into bag. Rub remainder of butter mixture over outside skin of turkey. Sprinkle with paprika.

Preheat oven to 375 degrees. Place turkey breast in shallow pan and place in oven. Cook 15 to 20 minutes per pound until medium brown. When done, place breast on platter and cover with foil tent to keep warm. Pour bag drippings into small saucepan. Add wine and bring to boil over high heat. Add minced shallots and cook over medium high heat until liquid is reduced by half. Swirl in 2 tablespoons butter. Slice turkey and spoon sauce over meat. Brenda makes a terrific salad with leftovers. Use a mixture of mustard and mayonnaise.

SWEET POTATO CASSEROLE

1 (16 oz.) can sweet potatoes
1/2 c. brown sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1 egg, beaten
4 tbsp. melted butter
1 pkg. marshmallows

Butter baking dish. Place 1/2 of mixture in dish. Dot with marshmallows, then add remaining mixture. Bake at 350 degrees for 30 minutes. Remove from oven, dot top with marshmallows and replace in oven about 10 minutes or until brown.