My Thanksgiving Favorites

When my husband and I were first married 33 years ago, my old roommate gave us a subscription to Gourmet magazine. We were both foodies even then, though that term certainly hadn't been coined yet! Our first Thanksgiving dinner came straight from that magazine, and it included two recipes that I have made every year since, though they have been tweaked and lightened up along the way: Lemon Sweet Potatoes and Pumpkin Chiffon Pie.  

Lemon Sweet Potatoes

Scrub 4 pounds yellow sweet potatoes (Jersey Whites or other light
colored variety)
      Place in a pan with just enough water to cover them.
      Bring to a boil, then cook on low until tender, about 30 minutes.
      Drain well.
      Peel and place in mixing bowl.
      4 Tbsp. lemon juice (or to taste)
      1/2 tsp. salt
      1/4 tsp. white or black pepper 
      1 Tbsp. butter
      2 egg yolks
Whip until light and fluffy.
Lightly coat 2 quart casserole with cooking spray.
Place sweet potatoes into dish.
Decorate with thin slices of fresh lemon.
Bake at 325 for 45 minutes, or until steamy hot.

Pumpkin Chiffon Pie

Into bowl mix:
      4 Tbsp. butter, melted
      1 1/2 cups vanilla wafer crumbs 
            (Crush cookies in a gallon size zip lock bag with a rolling pin 
            or use a food processor.)
Pat into 10 inch spring form pan that has been coated with cooking spray.
Bake at 400 for 10 minutes, or until lightly browned. Cool.

In a small bowl, mix:
      4 tsp. unflavored gelatin
      1/4 cup Drambuie or water
Let soften for 5 minutes.
Stir gelatin over double boiler until dissolved.

In a large saucepan, mix:
      1 1/2 cups pumpkin
      1/2 cup evaporated skim milk
      1/2 cup sugar
      3 egg yolks (or 1 egg and 1 egg yolk)
      3/4 tsp. cinnamon
      1/2 tsp. ginger
      1/4 tsp. nutmeg
      1/4 tsp. allspice
      dash of salt
Cook over medium heat for 10 minutes.
Stir in gelatin mixture.

Beat together until soft peaks form:
      4 egg whites (can use egg white powder often found in the cake decorating section to prevent any
            chance of salmonella) 
      1/4 tsp. cream of tartar
Slowly sprinkle in:
       1/4 cup sugar

Fold into pumpkin mixture until blended.
Pour into shell.
Cool for 6 hours.

Enjoy!  Let me know if you love these recipes as much as we do!