Ready for Thanksgiving? Perfect.
With help from our friends at Super One Foods, Ali and Megan were able to whip these dishes up to perfection.
It was perfect, as our hosts indicated 72 times in the video.
Follow along with the recipes below!
Whipped Sweet Potatoes and Bananas with Honey
5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup honey
1/2 cup all-purpose flour
3/4 cup dark brown sugar
1 1/2 cups pecans, chopped
Preheat the oven to 375 degrees F.
Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don’t turn the oven off.
When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything’s well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.
In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
1 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
Pecan Brownie Pie
One 14-ounce can sweetened condensed milk
½ cup sugar
2 cups (one 12-ounce bag) semi-sweet chocolate chips, divided
3 large eggs
1 tablespoon vanilla
½ teaspoon cinnamon
¼ teaspoon kosher salt
3 cups Fisher® Pecan Halves, divided
2 tablespoons milk
1 refrigerated pie shell
¼ cup white chocolate chips
1 teaspoon milk
1½ cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
¾ stick (6 tablespoons) unsalted butter, cold, cubed
2 tablespoons cold shortening
2 tablespoons cold water
Preheat oven to 350°F.
Make the filling: In a medium saucepan, simmer the condensed milk and sugar over medium heat, whisking steadily, 3 to 5 minutes or until the sugar dissolves. Shut off heat and whisk in 1½ cups of chocolate chips. In a medium bowl, whisk together eggs, vanilla, cinnamon and salt. Gently whisk chocolate mixture into egg mix, about a ½ cup at a time until well blended. Stir in 2½ cups of pecans.
Bake the pie: Fill pie shell with filling. Bake on center rack of oven for 35 to 40 minutes, or until fairly firm in center. Cool.
Chocolate sauce: After pie has cooled, place remaining ½ cup chocolate chips and milk in a small microwaveable dish. Microwave on HIGH for 30 seconds to 1 minute, stirring after 30 seconds, until chocolate has melted and sauce is smooth. Pour sauce over pie. Let cool.
White chocolate glaze: For the white chocolate glaze, microwave white chocolate chips and milk on HIGH for 15 seconds. Stir and repeat in 10-second increments until the chocolate has melted. Drizzle white chocolate over pie. Sprinkle with the remaining ½ cup of pecans.
Make the pie dough: In the bowl of the food processor combine and pulse to blend the flour, salt and sugar. Open the top and sprinkle the cubed butter and shortening over the dry ingredients. Close the top and pulse to blend 10 to 12 times or until the mixture resembles coarse meal. Pour the water through the top and pulse to blend. Do not over-mix or your pie crust will be tough and chewy. Turn dough onto a lightly floured surface and knead a few times until it holds together. Form into a disc, wrap with plastic wrap and chill in the refrigerator for 15 to 20 minutes. Roll into a circle that is about 2 inches larger than your pie dish. Line the dish with the rolled dough and form an edge. Fill as described in Step 3.
Best pecan pie life hack: Do not pierce the dough for this pie with the tines of a fork or anything else to make it bake flatter. The sugary filling will sink below the crust as it bakes and makes the pie stick inextricably to the pie dish! You?ll never get a neat pie slice that way ? Then again, that can be fun too. Additional tips: For crunchier pecans in your pie, toast and cool the nuts at 350°F for 10 minutes and cool before folding into pie filling! If you really love chocolate, whisk 1 tablespoon unsweetened cocoa powder into the egg mix for an even richer chocolate taste.