Pan Fried Green Beans and Praline Sweet Potatoes

[Guest guest]

I can't remember if I replied or not. My peach cobbler and my praline sweet

potatoes are done. I'm workin on dressing now, LOL. Soooo:

 

Here ya go:)

 

Pan-Fried Green Beans

 

1 pound fresh green beans, trimmed

3 tablespoons light soy sauce

1 tablespoon balsamic vinegar

1 teaspoon white sugar

2 tablespoons sesame oil

2 teaspoons minced garlic

 

Place the green beans in a large saucepan or pot with one inch of water. You may

place them in a steamer insert if you have one. Bring to a boil, cover and cook

for 5 minutes, they should still be firm and bright green.

 

In a small bowl, stir together the soy sauce, balsamic vinegar and *sugar; set

aside.

 

Heat the sesame oil in a large skillet over medium heat. Add garlic and cook

until it starts to brown. Add the green beans and stir around to coat them

lightly with the oil. Stir in the soy sauce mixture and simmer for a couple of

minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and

pour the sauce over them.

 

*You can use Stevia in place of the sugar if you prefer.

 

 

 

Praline Sweet Potatoes

 

4 cups mashed sweet potatoes

1/2 cup white sugar

2 tablespoons vanilla extract

4 eggs, beaten

1/2 pint heavy cream

1/4 pound butter

1 cup packed brown sugar

1/2 cup all-purpose flour

1 1/4 cups chopped pecans

 

 

Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees

C).

 

In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and

cream. Blend well, and spread evenly in casserole dish.

 

Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix

until crumbly, and sprinkle over sweet potato mixture.

 

Bake for 30 minutes in the preheated oven.

 

This is very rich and sweet. It makes 6 servings. I don't always use heavy

cream. I've used skim milk and it turned out very well. You can play with the

ingredients a bit if you're experienced in cooking, LOL. Just hold back your

milk or whatever for the potato mixture and add it last as you mix, so it

doesn't get too soupy. You can cut the sugar back if you like or use Stevia

instead like I do. But you'll have to make up for the lack of the sugar volume

extra flour I guess. But it's the brown sugar in the topping that gives it the

praline flavor along with the pecans. Though I have used Walnuts and even

almonds in a pinch. There's just about no way this one can't turn out well

unless it's too soupy when it goes in the oven:)

 

Make sure your topping is crumbly, it shouldn't be tacky at all, it'll look like

white gravel of different sizes. If it's at all sticky or tacky add some flour

just a tiny bit at the time until it's crumbly and soft, but not sticky or

tacky. If you've done crumble top pies or any kind of fruit crisps you know what

I'm talking about:) That's all it is really, a crumble topping made with brown

sugar instead of white and added nuts.