Also, I am appearing on Cooking With Carol, this afternoon, to demonstrate one of these side dishes: Pecan Praline Sweet Potatoes. It's a wonderful twist on the sweet potato side dish. As you dip your spoon in, the crunchy praline topping gives way to the custardy whipped sweet potato layer. Your guests will be dazzled by the absence of burnt marshmallows perched on canned yams!
|1.||Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.|
|2.||Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.|
|3.||Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.|
|4.||Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.|
Makes approximately 4 Cups of dip.