We’re so lucky to have Nielsen-Massey as the second week sponsor of our Holiday Progressive Dinner series! If you’ve never experienced the dramatic difference between pure extracts, crafted from the finest ingredients, as opposed to the “imitation” flavorings available in most baking aisles, you will be astounded at what Nielsen-Massey products do for your homemade dishes and baked goods. I first recognized the incomparable quality of pure premium extracts when I baked our daughter’s wedding cake a few years ago. To say you can taste the difference simply doesn’t describe the impact that using pure extracts has on your end product. The aroma is different, the flavor is more intense and you are never left with that “artificial” after-taste that comes from imitation flavorings. I really believe that once you experience high-quality, pure extracts, you won’t be able to go back. I sure haven’t. Nielsen-Massey produces a range of extracts, pastes, powdered flavorings and sugars, a variety of whole vanilla beans, as well as a gorgeous cookbook. I know from experience that I can trust the quality and flavor of their products and I know from their promise, that their products are Gluten-Free, Allergen-Free, Kosher and Non-GMO. What’s not to love?!!!??
I used the Madagascar Bourbon Vanilla in this delectable sweet potato side dish and the rich, decadent, full-flavored Pure Vanilla Bean Paste was an integral ingredient in my Vanilla Brandy Caramel Sauce that you will get to sample in Week Four of this fabulous Holiday Progressive Dinner Blog Hop series. Nielsen-Massey’s Madagascar Bourbon Vanilla is crafted from hand-selected beans cultivated on the Bourbon Island of Madagascar. One Tablespoon is the equivalent of one whole vanilla bean when you want to add intensely “vanilla”, yet, sweet, creamy and mellow flavor of Madagascar Bourbon Vanilla to your baked goods. And just in case you thought vanilla was just for baking, check out these fabulous recipes for Ribs with a Smoky Vanilla Barbecue Sauce and Salmon with Vanilla Balsamic Marinade!
Be sure to stop by and collect each and every recipe in this Week Two edition of our Holiday Progressive Dinner series and get inspired you for your own holiday menu-planning.
Holiday Progressive Dinner Week 2 Recipe Links
at Flour on My Face
Mom’s Famous Bone-In Ham
at The Gunny Sack
Pomegranate Orange Spinach Salad
at Daily Dish Recipes
Sweet Potato Casserole with Pecan Crunch Topping
Mini Gingerbread Bundt Cakes with Cinnamon Vanilla Bean Whipped Cream
at Adventures in All Things Food
- 4 cups cooked and mashed sweet potatoes, (3 or 4 lg sweet potatoes)
- 1 cup sugar
- ½ cup butter, softened
- 2 eggs
- ¼ cup whole milk
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1 teaspoon salt
- 1 cup brown sugar
- ⅓ cup flour
- 1 cup chopped pecans
- ⅓ cup butter, melted
- Wash and dry sweet potatoes.
- Pierce the skin in several places to prevent the potatoes from bursting in the oven.
- Place the sweet potatoes on a large baking sheet and bake them in the oven at 350 degrees for about an hour or until they are tender when poked with a fork. (My sweet potatoes were unevenly sized, so I sliced them in half to help them bake more uniformly. I placed the halves flesh-side-down on the baking sheet.)
- Remove from oven and cool the potatoes until you can handle them easily. Then scoop the sweet potato pulp out of the shells into a mixing bowl.
- Mash the pulp to get a fairly smooth, even consistency, sort of like a lumpy puree.
- Add the butter, sugar, eggs, milk, salt and vanilla to the mashed sweet potatoes.
- Stir together until well combined and fairly smooth.
- Scoop the sweet potato mixture into a 1½ qt baking dish and spread evenly.
- Mix together flour and brown sugar in a small bowl.
- Cut in the butter with a fork or pastry blender and mix until it is well combined, but mixture is crumbly.
- Stir in the pecans.
- Sprinkle topping crumbles over the sweet potato mixture in the baking dish.
- Bake in a 350 degree oven for 35 to 40 minutes. Topping will brown and form a crunch top layer.
- Allow to cool on a cooling rack for 15 - 20 minutes before serving.
- Enjoy alongside your favorite holiday dishes!
You must be 18 or older and reside in the U.S., to enter. Complete the mandatory entry and several additional optional entries will be made available. Winner will be selected in a random drawing from all eligible entries.
Mandatory Entry: Leave a comment on this blog post telling me the recipe from Nielsen-Massey’s website, that you would most love to try. After commenting, register your entry in the Rafflecopter form, below. That’s it. You just may be the winner who will be baking with these fabulous extracts in your own kitchen! Good luck!
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