Al's Sweet Potatoes

Al Owens was one interesting guy.  His father, Elmer, was a self made multi-millionaire, whom Al rejected and rebelled against.  At the age of 16, he hopped on his motorcycle and left home to make his own way in the world.  It was many years before he and his father spoke again...only after Al himself had made his own millions.

I met Al after he inherited his father's place on the lake I grew up on, near Wautoma, WI.  Al was probably close to 20 years older than me, but we hit it off instantly and were good friends up until his unfortunate and untimely passing.  A lifetime heavy smoker, Al had finally kicked the habit 6 months before being diagnosed with lung cancer.  He loved to tell tall tales and seemed to enjoy being called out for telling them.  He was an outgoing, generous, gregarious guy, a bit quirky, but in a loveable way.  I miss him dearly and think of him often, especially at Thanksgiving time.

He and his wife would stay up at the lake house until deer hunting was over, at which time they'd head back to Florida for the winter.  He'd often hunt with us, and  for several years, they joined us for Thanksgiving Dinner.  Al always brought his Sweet Potatoes and was very proud of making them.  This is his recipe, which I feel so fortunate to have and to share with you today.  I hope you enjoy them.  Al loved to share them with friends, and I'm sure he'd hope that you would, too.

Ingredients:

4 very large or 6 regular Sweet Potatoes
3/4 stick of Butter
1/4 cup Heavy Cream
1/2 cup Brown Sugar (or real maple syrup, if you have some)
3/4 tsp Salt
1/4 tsp Nutmeg
1/4 tsp Vanilla Extract
Chopped Pecans
Mini Marshmallows

Peel Sweet Potatoes and poke with fork numerous times, place in Microwave and cook until soft (20-25 minutes, depending on your microwave).  Remove and put in a bowl with the Butter, mash with a mixer until smooth.  Add the Heavy Cream, Brown Sugar, Salt, Nutmeg and Vanilla Extract, mix thoroughly.  Adjust salt and sugar to taste.   Spoon into a 9x9 Pyrex or Corningware dish, cover with Chopped Pecans and dot with butter.  Bake at 350 degrees for 20-25 minutes, remove from oven.  Cover with Mini Marshmallows and bake til the marshmallows are just melted.  Remove, cool and serve.

(Pictures forthcoming very soon)