How to Cook a Wolf's version & our version:
(Many thanks to Jeana for her combo of braid and photo expertise.)
I’ve mentioned M.F.K. Fisher’s How to Cook a Wolf on more than a few occasions, but this is the first time I’ve actually made something from it. I chose to do her sweet potato pudding, and if you love sweet potatoes, surely this interests you. If you feel mediocre about sweet potatoes, does the idea of lining the casserole dish with sliced bananas help? It did for me.
Speaking of, this one is sleeping. Shhh…
An Extravagant Hunger to learn more.)
But next time, to try and win Matt over, I might sauté the bananas in butter and sprinkle with brown sugar before layering the sweet potato mixture on top. Or I wonder if the addition of cream would help make it more pudding-like. What do you think? Will you give this old school recipe a shot? No? What about the braid?
6 sweet potatoes
6 tablespoons butter (or vegetable shortening)
6 tablespoons brown sugar
grated rind and juice from 1 lemon or 1 orange
2 bananas (optional)
Peel the cooked or baked potatoes and mash smooth. Add the melted butter and brown sugar, the lemon rind and juice, and beat thoroughly. Pour into a buttered casserole (lined, if you wish, with sliced bananas) […or any other fruit: pineapple, peaches, apples]. Put more brown sugar and a little butter and cinnamon, if possible, over the top, and bake 1/2 hour at 325-350 degrees.