A Taste of the Holidays
December, 2019 - Issue #183

Gather your favorite holiday goodies - and your favorite people - and celebrate all season with the flavors that bring everyone closer together.

Homemade Holiday Sweets & Treats
Handcrafted in small batches - and best paired with one of their freshly-made seasonal coffee drinks.
Dangling Carrot Confections 523-7037

Santa's Favorite Bundts
Made with real butter, cream cheese - and North Pole magic.
Nothing Bundt Cakes 291-2424

Pumpkin-spiced White Russian
This festive blend of Spring 44 vodka, Kahlua, pumpkin spice, whipped cream and cinnamon stick is our incentive to stay off the Naughty List.
The Old Town Junction 702-4888

December Weekday & Weekend Holiday Buffets at The Odyssey
Celebrate conveniently with friends, family and co-workers Tuesdays through Fridays from 11am to 3pm with a carving station, pasta and salad bars, delicious handcrafted holiday desserts and much more. For an even more luxurious experience, make a date for the Weekend Champagne Buffet. No matter which you choose, your spirits will lift, thanks to The Odyssey's exquisite holiday decor and stunning view. Reservations suggested. 818-366-6444

courtesy of shutterstock
courtesy of shutterstock

Kati's Easy Pecan-topped Sweet Potatoes
This is an easy recipe that Publisher Therese Edwards's daughter, Kati, has been making herself every holiday since she was 10. Simple and delicious!

For the Sweet Potatoes

5 pounds of peeled-ish yams/sweet potatoes, cut into small chunks
5 eggs
3 tbsp maple syrup
(The good stuff!)
2 tbsp vanilla extract
1 tbsp molasses
1 tbsp orange juice
1 tsp salt

For the Topping
1 cup packed brown sugar
1 cup rough chopped pecans
3/4 tsp cinnamon
tsp nutmeg
1/4 tsp salt
1 chilled stick butter,
roughly chopped
Optional: dash of ginger, allspice and/or cloves if you're into pumpkin-spice everything

Getting started: Set your oven to preheat at 350 degrees; generously butter your baking pan (13x9, if you've got it - but there's room for flexibility!); peel and chop your yams, with each piece being roughly a one-inch square. Again, lots of room for flexibility.); mix your topping ingredients and set aside.

The yams, Round 1: In a large stock pot filled with salted boiling water, cook your sweet potatoes until they are quite soft; that usually takes about 15 minutes. Drain well, then mash by hand or, for a smoother texture, puree in a blender or food processor.

Beat it: Whisk the eggs, molasses, syrup, vanilla, juice and 1 teaspoon salt; add the mixture to your mashed/pureed sweet potatoes and gently combine.

Almost there: Scoop and smooth your potato mixture into your baking dish, then sprinkle the pecan mix on top. Voila! You're done!

Bake it: Your kitchen's about to smell like heaven. Bake this baby for about an hour, uncovered. The top will begin to crust and caramelize and the potato mixture will set. This dish serves a crowd, but even if you're only feeding a few, make it - the leftovers are delish!
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