I am planning a bridal shower for my niece! I am very excited for the outcome, but there is so much to be done between then and now. Luckily, I am not alone and her other aunts are helping me brainstorm.
Just as luck would have it, we know she loves to cook. So, we are planning her shower with cooking as the theme. First, there will be a table when she walks in with 4 mugs with the letters L-O-V-E (1 letter on each mug) that will be filled with flowers. There will also be mason jars filled with candy. There will be a picture of the bride and groom of course, as well as her bridal shower invitation.
I am particularly excited about the flowers. For each table, I chose a special piece related to cooking to hold the flowers. There will be a crockpot, a blender, a wooden spoon holder, a colander and a coffeemaker, and a KitchenAid, all filled with flowers to adorn each table. Was this the perfect theme for me to work with? I am having the best time ever planning it. I will be sure to write it up and show you the pictures of the finished product.
Time to take a break and get to my recipes for the day. I wanted to make a casserole but was tired of the same old. As I was doing my homework I came across a few recipes with the same combination, I just deleted a few things and added some others. I think this recipe came out pretty perfect. It isn’t all about the brown sugar or marshmallows. It is a simple mix of two sweet ingredients that become more intense and delicious when roasted. The honey enhances the sweetness and the nutmeg adds that savory goodness.
This recipe will serve 8 people who will be sure to replicate it themselves.
Ingredients for Sweet Potato Carrot Crisp
4 medium sweet potatoes, peeled and cubed
2 pounds carrots, peeled and cut into 1/2 chunks
1 small onion, diced
2 tablespoons honey
2 tablespoons butter
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground nutmeg
For the topping:
3/4cup soft bread crumbs
1/4 cup chopped pecans
2 to 3 tablespoons butter, melted
Preheat oven to 450F.
Place sweet potatoes and carrots in a large baking pan.
Roast in heated oven for 30-40 minutes or until you can stick a fork in them easily.
When they are finished, transfer to a blender or food processor.
Working in batches, pulse with the next six ingredients until smooth.
Pour into a greased 2 1/2 quart baking dish.
Combine topping ingredients; sprinkle over sweet potato mixture.
Bake covered for 30 minutes.
It’s that simple!
