{"id":2995,"date":"2011-11-18T11:12:57","date_gmt":"2011-11-18T16:12:57","guid":{"rendered":"http:\/\/blog.beliefnet.com\/ourladyofweightloss\/?p=2995"},"modified":"2011-11-18T11:16:36","modified_gmt":"2011-11-18T16:16:36","slug":"dysfunctional-chef-holiday-bursts-of-sugary-sweetness","status":"publish","type":"post","link":"https:\/\/www.beliefnet.com\/columnists\/ourladyofweightloss\/2011\/11\/dysfunctional-chef-holiday-bursts-of-sugary-sweetness.html","title":{"rendered":"Dysfunctional Chef: Holiday Bursts of Sugary Sweetness"},"content":{"rendered":"
\"\"<\/a>
Sweet Potato Dreams by Janice Taylor, Weight Loss Artist<\/figcaption><\/figure>\n

It wasn\u2019t until I permanently removed over 50 pounds and developed a taste for baked sweet potatoes plain and simple that I questioned the wisdom of creating a casserole that was topped with toasted white lumps of melted gooeyness.<\/p>\n

Seriously, why would you want to mess up something so naturally sweet as<\/em><\/strong>\u00a0the sweet potato with mini-marshmallows?<\/em><\/strong><\/strong><\/div>\n
Marshmallows date back to the ancient Egyptians.\u00a0\u00a0Back in the day, around 2,000 B.C., the Egyptians combined the sweet sap of the root of the Marsh-Mallow plant with honey creating a candy fit for their gods and the Pharaohs.<\/div>\n
In the 1920\u2019s and 30\u2019s, \u00a0once available only to the wealthy, marshmallows became a mass produced item.\u00a0\u00a0\u00a0Recipe booklets from Jell-O and Knox Gelatin reflected this happening.\u00a0\u00a0Marshmallows were included in recipes on just about every page:\u00a0\u00a0Banana Fluff, Lime Mallow Sponge, Cocoa Tutti Fruit and Paradise Pudding.\u00a0\u00a0(Source: How Products are Made Volume 3).<\/div>\n
By the time 1955 rolled around, there were about 35 manufacturers of marshmallows in the United States, and Alex Doumak, of Doumak, Inc., patented \u201cthe extrusion process,\u201d a manufacturing method that changed the history of marshmallow production.<\/div>\n
Which leads us straight to my mother\u2019s circa 1960\u2019s kitchen and her\u00a0GLAZED SWEET POTATO CASSEROLE topped with MINI-MARSHMALLOWS<\/em>, and to the answer of the above question,\u00a0\u00a0\u201cwhy would anyone want to mess up something so naturally sweet as the sweet potato with mini-marshmallows?\u201d<\/em><\/strong><\/strong><\/div>\n
With each mini-marshmallow, I give a nod to the ancient Egyptians, their Gods and Pharaohs, I warmly remember my mother in her circa 60\u2019s kitchen, and I indulge my sweet tooth, which apparently remains alive, well and yet manageable.<\/div>\n
Today, I share with you two classic\u00a0Holiday Sweet Potato Recipes<\/strong>.\u00a0\u00a0The first, my mother\u2019s famous\u00a060\u2019s style (non-Our Lady of Weight Loss approved) Sweet Potato Casserole<\/strong>, and my 2010 soon to be a classic,\u00a0Sweet, Sassy and Sexy \u2013 Honey Glazed Sweet Potato Chips<\/strong>, which was met with heartfelt cheers last Thanksgiving and hopefully will be again this year!<\/div>\n
1960\u2019s CANDIED SWEET POTATO CASSEROLE DELUXE (topped with Mini-Marshmallows)
\n<\/strong><\/div>\n

\nIngredients:<\/strong>
\n1 (29 oz.) can sweet potatoes or yams, drained<\/div>\n
1\/4 cup butter, melted<\/div>\n
1\/3 cup brown sugar<\/div>\n
3 large eggs<\/div>\n
1\/2 tsp. cinnamon<\/div>\n
1\/4 tsp. nutmeg<\/div>\n
1\/4 tsp. cloves
\ndash of salt<\/div>\n
1 1\/2 cup mini marshmallows
\nNon-Stick Spray<\/div>\n
Instructions:<\/strong>
\nPreheat oven to 350F.<\/div>\n
In small bowl, slightly beat your eggs.\u00a0\u00a0Set aside.
\nIn medium-sized bowl, mash the sweet potatoes.
\nAdd the rest of the ingredients with the exception of 3\/4 of a cup of marshmallows.
\nMix thoroughly!<\/div>\n
Coat casserole dish with non-stick spray.<\/div>\n
Place mixture in dish.<\/div>\n
Add the rest of the marshmallows to the top of the casserole.\u00a0\u00a0If you need more than 3\/4 of a cup to make it \u2018right,\u2019 go for it!!!<\/div>\n
Bake at 350F for approx. 20 minutes, until the marshmallows are the right shade of burnt for you!<\/div>\n
Sweet, Sassy and Sexy \u2013 Honey Glazed Sweet Potato Chips<\/strong><\/div>\n
\u00a0<\/strong><\/div>\n
Ingredients:<\/strong><\/div>\n
1\/4 cup water<\/div>\n
2 tablespoons brown sugar<\/div>\n
3 tablespoons local honey\u00a0(My niece has a bee farm in her backyard, can\u2019t get any more local than that, can you?!)<\/em><\/div>\n
1 tablespoon extra virgin olive oil<\/div>\n
4 large sweet potatoes, sliced thin, thin, thin!
\nRosemary, chopped \u2013 to taste
\nFreshly cracked black pepper \u2013 to taste
\nKosher salt \u2013 to taste<\/div>\n
Instructions:<\/strong><\/div>\n
Preheat the oven to 375 F. Lightly coat a 9-by-13 inch baking pan with olive oil spray (you can find it in the \u2018spray\u2019 aisle or make your own in one of those spray containers)<\/div>\n
In a small bowl, whisk together the water, brown sugar, honey and olive oil \u2013 until smooth!<\/div>\n
Place a single layer of sweet potatoes in the baking pan. Brush the sauce over the sweet potatoes. Turn to coat the other side.<\/div>\n
Bake until tender, or until crispy.\u00a0\u00a0Entirely up to you.<\/div>\n
The trick is to coat them every 15 minutes or so.\u00a0\u00a0One side and then the other (yes, even though you\u2019ve already coated both sides).<\/div>\n
When you get them to where you want them, transfer to serving dish and top with the Rosemary, salt n\u2019 pepper.<\/div>\n

Serve immediately!<\/p>\n

 <\/p>\n

Spread the word … NOT the icing!
\nJanice<\/p>\n

\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014<\/p>\n

For the best in wellness and weight loss wisdom, visit Janice:
\nOur Lady of Weight Loss<\/a>
\njoin the\u00a0Kick in the Tush Club<\/em><\/a><\/p>\n

Follow Janice on\u00a0Twitter @OurLady<\/a>
\nFacebook.com\/OurLadyofWeightLoss<\/a><\/p>\n

Looking for a Life & Weight Loss Success Coach<\/a>?<\/p>\n","protected":false},"excerpt":{"rendered":"

It wasn\u2019t until I permanently removed over 50 pounds and developed a taste for baked sweet potatoes plain and simple that I questioned the wisdom of creating a casserole that was topped with toasted white lumps of melted gooeyness. Seriously, why would you want to mess up something so naturally sweet as\u00a0the sweet potato with…<\/p>\n","protected":false},"author":123,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[363,2130,1772,1793,156,2,70,60,92,1488,1,19,349,2100],"tags":[3865,2594,671,3826,3825,2206,1601,3837,248],"class_list":["post-2995","post","type-post","status-publish","format-standard","hentry","category-comfort-food","category-cook-with-me-friday","category-cooking-tips","category-dysfunctional-chef","category-emotional-eating","category-inspiration","category-janice-taylor","category-our-lady-of-weight-loss","category-recipes","category-the-holiday-diet","category-weight-loss","category-weight-loss-art","category-weight-loss-motivation","category-weight-loss-success-coach","tag-dysfunctional-chef","tag-holiday-receipes","tag-how-to-lose-weight","tag-janice-taylor","tag-our-lady-of-weight-loss","tag-sweet-potato-recipes","tag-thanksgiving-recipes","tag-weight-loss-motivation","tag-weight-loss-tips"],"yoast_head":"\nDysfunctional Chef: Holiday Bursts of Sugary Sweetness - Our Lady of Weight Loss<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.beliefnet.com\/columnists\/ourladyofweightloss\/2011\/11\/dysfunctional-chef-holiday-bursts-of-sugary-sweetness.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dysfunctional Chef: Holiday Bursts of Sugary Sweetness - Our Lady of Weight Loss\" \/>\n<meta property=\"og:description\" content=\"It wasn\u2019t until I permanently removed over 50 pounds and developed a taste for baked sweet potatoes plain and simple that I questioned the wisdom of creating a casserole that was topped with toasted white lumps of melted gooeyness. 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