Hey Foodie Fans!  I have a great alternative to Yams for Gobble Gobble Day; Try Pineapple Apricot Sweet Potatoes!  Yummo!

Pineapple Apricot Sweet Potatoes

 

Preheat oven 375°

 

4 cups sweet potatoes (about 6)

1/3 pineapple apricot preserves

1½  teaspoon ginger, grated

¼ cup unsalted butter

¼ cup brown sugar

¼ cup Gioia Luisa Orangecello

 

Bake the sweet potatoes until they are very soft and squeeze to the touch; approximately 30-40 minutes.  Let cool, then peel and slice into ½ inch rounds. 

 

Place in circular format in lightly buttered casserole dish.  Set aside.

 

Melt the preserves, butter, brown sugar, ginger and Orangecello.  Do not over boil.

Pour hot mixture over the sweet potatoes gently lifting ever other layer to cover each piece.  Set aside.

 

CRUMB TOPPING

 

¼ cup pecans

¼ cup flour

¼ cup brown sugar, packed

¼ cup unsalted, softened butter

 

Blend together (with 2 forks or pastry blender) the flour, brown sugar, softened butter.  Mix in the pecans and sprinkle over the top. 

 

Return to oven for 5 minutes to melt the crumb topping.  This would be perfect for a brunch or served with roast pork, ham, turkey or chicken.  Serves 6

It's in the can!  Gioia Luisa USA has completed final production of a new national mini-recipe book.  This new book will be merchandised on Lemoncello, Lemoncello Creme and Orangecello products that arrive in the US after January 1, 2010.  It's been a labor of love and could not have happened without my A team; Steve, Candy, Juan and Rod.  Mille Gracie!  Ciao!

Over the weekend, the 2009 Jazz FM 88.5 KSBR BASH winners, Wayne & Isabel Ward enjoyed a fine meal prepared by Chef Candace.  They dined on Butternut Squash Soup, Beef Tenderloin, Potatoes au Gratin with Greyer Cheese and finished the meal with Harvest Dumplings.  They felt like royalty and it was our pleasure to treat them as such!  It was a delightful evening for all!