0:00
- At Christmas time and Thanksgiving, any holiday,
0:04
you feel like you got to have a sweet potato.
0:06
And so many people make that sweet potato bake,
0:11
you know, where you cream your sweet potatoes
0:13
and you mix the flour and the brown sugar
0:15
and the nuts together with some, did I say flour?
0:18
I can't remember. (laughs) - You did.
0:20
- And make that crust on top
0:22
and it's so incredibly good.
0:25
But I'm gonna give y'all an alternative to use today,
0:29
which I think these are very, very good.
0:31
- Me too. - And I almost think they were
0:33
in my first cookbook,
0:34
in the very first cookbook. - They were.
0:37
to how we made 'em at the restaurant?
0:40
- Yes. Yes, very close.
0:42
Only we didn't use bourbon. - Right.
0:44
- You know, it's just straight,
0:45
the sugar and the water cooked in a syrup,
0:48
and I'm gonna wanna put some vanilla flavoring in it
0:53
So I've got brown sugar, I've got bourbon,
0:56
I've got a cinnamon stick,
1:00
I've got fresh-grated nutmeg,
1:02
I got a little butter water and an orange.
1:05
And the first thing I'm going to do is,
1:08
uh-oh, that wasn't a big strip.
1:10
I may have to use the other.
1:13
- Yeah. - I got two different peelers.
1:15
This is for things with a real thin skin.
1:21
Like I said, I'm, oh gosh, that smells so good.
1:23
You smell it? Y'all smell it?
1:26
- You can't smell it? Oh, gosh, it smells wonderful.
1:30
All right, so I'm just gonna cut a long strip,
1:36
- [Cast Member] She gets a treat?
1:39
- Uh-huh, she ate, so now it's treat time.
1:43
Lulu just had a good breakfast.
1:45
I cooked her liver and some ham.
1:54
She likes those things that are like a chunk of chicken.
2:01
So I just kind of break that up like that,
2:05
and I'm gonna put that in my pot because... (laughs)
2:11
So I'm gonna get my sauce to go
2:14
and I'm gonna add my brown sugar.
2:17
I'm gonna throw in my cinnamon stick
2:19
and my fresh-grated nutmeg and my butter.
2:27
And in reality, I'd probably use more butter than this
2:32
because- - You want me to get more out?
2:34
I can add it at the end, but thank you. (laughs)
2:38
Thank you, thank you.
2:42
So now I'm going to add my water,
2:44
and we're gonna need to cook this, y'all,
2:48
because you want a nice, thick syrup.
2:51
You don't want it watery,
2:54
and the only way to get that thick is
3:04
It's beginning to smell a lot like Christmas.
3:10
Oh, and let's add our bourbon,
3:13
which you do not have to add.
3:17
You do not have to add 'cause it's just as good
3:25
Okay, so now all I've got to do is peel my potatoes,
3:29
and (laughs) the three of us,
3:31
we're trying to decide what size dish.
3:35
I like my potatoes very close together.
3:37
I don't like 'em laid out.
3:39
So I think I'm going to choose to put 'em in this one
3:44
and I want that syrup to cover those potatoes
3:47
so it can get every bit of flavor.
3:56
to bake your sweet potatoes the night before.
4:00
We always do at the restaurant,
4:05
refrigerate 'em and then pull 'em out
4:07
and do whatever you want to do with them.
4:10
The next morning, it just saves you a step.
4:13
But I have to say they do peel a little bit easier
4:16
if they're cool enough to touch the oven.
4:22
So, so delicious. - And I cooked those actually
4:27
All four of 'em at 400 degrees for an hour.
4:29
- Wow, you know, thank you for doing that.
4:34
You saved me some time.
4:39
I cook my potatoes in the microwave
4:41
- Ooh. - 'cause I can do it
4:43
in like six to eight minutes,
4:46
and the sweet potatoes turn out just as good.
4:49
Now if I'm doing a baked potato,
4:53
I won't get them quite all the way done,
4:56
and then I'll wrap 'em in tin foil
4:58
and I'll put 'em in my air fryer,
5:01
you know, so they won't be that microwavy taste.
5:07
But sometimes, your girl's gotta do what a girl's gotta do.
5:10
- [Cast Member] Mm-hm.
5:11
- You know, you just run out of time.
5:13
All right, y'all, I got my salt pumping.
5:16
And I cut these in about,
5:20
gosh, one-inch slices, I guess.
5:23
And I decided to use a smaller, deep bowl.
5:26
So that's gonna work real good.
5:28
And we got a ways to go though
5:31
on thickening our sauce.
5:35
So I wanna ask y'all something, I just thought about this.
5:38
How do y'all like my top?
5:42
Theresa, do you like my top? - Yes!
5:45
Oh, you know, (indistinct) said that
5:46
when you clean up. - Well, thank you.
5:48
Let me tell y'all what, I ain't never tried to BS nobody.
5:51
And I don't care if the bottom of my shoes are yellow.
5:55
They ain't got to be red.
5:57
I don't care about whether it's a Louis Vuitton or,
6:01
I mean, I just don't care - Right.
6:04
- 'cause I like things that are serviceable.
6:06
So I went to Goodwill,
6:09
and I just had a ball.
6:12
I think I came home with a dozen tops
6:15
that I could wear in the kitchen.
6:17
- Nice! - Get 'em all messed up,
6:20
and then I'm gonna take them back-
6:24
- [Cast Member] The Goodwill though, I'm a big fan too.
6:26
I like- - You know, once a week,
6:28
just to see what people have- - Absolutely, and-
6:31
- [Cast Member] You know, there's some good house stuff
6:33
Goodwill not only helped me out,
6:37
it helps those in need out.
6:40
So y'all don't ever be scared to go into a Goodwill
6:44
or a Salvation Army store.
6:46
- [Cast Member] Yeah. It's good support for the community.
6:48
- It is, and it's just fun.
6:50
It's fun, and we are doing good too.
6:53
Plus I got me, I think a pretty shirt. (laughs)
6:57
All right, y'all, it's gonna take about another 30 minutes,
7:01
and then we're gonna pull the syrup over,
7:03
put it in the oven and bake it for,
7:06
I like mine kind of candy.
7:08
So I just pull it out when I think it's good and candy.
7:13
And then you can throw 'em back in the oven
7:17
if you've cooked them ahead of your guest
7:19
or your family coming,
7:21
and just throw 'em back in the oven and reheat 'em.
7:23
Y'all really will like it.
7:30
This has reduced a good bit, it's not real thick,
7:34
but I'm gonna add a teaspoon of vanilla.
7:39
And this is so good, y'all.
7:41
You wouldn't believe what that orange rind does to this.
7:46
So I'm just going to cover,
7:53
cover my sweet potatoes.
7:54
Oh, see? And I'm so glad I used this.
7:58
Oops, I'm so glad I used this dish
8:02
because you see the way it's covered, it's so good.
8:06
And that's going to continue to get thick and thicker
8:11
and thicker and thicker.
8:24
All right, I got a couple of pieces of rind.
8:26
I'm going get it because that is...
8:29
Eddie, would you taste that?
8:32
Would you taste that?
8:34
I mean, it's just incredible, wonderful.
8:38
And that delicious, - Uh-huh.
8:39
- it's like orange candy. - Melts in your mouth.
8:41
- Melts in your mouth.
8:45
And the great part of this is you can,
8:48
you make it ahead of time.
8:50
So in the oven, 350 until I'm ready to take it out.
8:55
All right, y'all, here are our
8:57
'ol number seven sweet potatoes.
9:08
Oh, and still so, so hot. (laughs)
9:18
- I like 'em that way,
9:19
so that's how I'm making 'em for Christmas.
9:28
If you're lucky enough to get a piece of that orange rind,
9:37
So if you're turning your sweet potato casserole,
9:41
try 'ol number seven sweet potato yams.
9:47
Merry Christmas, y'all.
9:53
Hey, y'all, it's Paula Deen.
9:54
Now, if you enjoyed this video, be sure to like it
9:58
and click the subscribe button as well as the notification
10:02
bell to be alerted when I post a video.
10:06
Love and Best Dishes Y'all.
