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Win Your Thanksgiving Turkey!
Dark Meat is juicier and more pronounced in flavor. In fact I will usually buy a 3-pack of drumsticks to make my own turkey broth for the stuffing, gravy or a soup course.
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Pioneer Woman's Sweet Potatoes
I make a very similar dish named after a lady from Alabama, Betty Haney.
In her/our version you boil and mash the sweet potatoes. In the best ones I've made the topping melted to a praline consistency. Her final touch was to put pecan halves all the way around the edge of the caserole which are added in the last twenty minutes or so. Thank you Betty!
Win Your Thanksgiving Turkey!
Dark Meat is juicier and more pronounced in flavor. In fact I will usually buy a 3-pack of drumsticks to make my own turkey broth for the stuffing, gravy or a soup course.
Pioneer Woman's Sweet Potatoes
To paraphrase Popeye, "I yam what I yam!" This sounds like a great dessert.
Pioneer Woman's Sweet Potatoes
Yes, I second the query - could this be made a day ahead? It would sure make life easier for me. And I intend to serve it as dessert, since I'm not overfond of very sweet things with the main course. A pie crust . . . bourbon . . . ginger snaps . . . so much to consider!
Pioneer Woman's Sweet Potatoes
can this be made the day before thanksgiving and still be just as yummy? thanks :-)
Pioneer Woman's Sweet Potatoes
I love these...my mother made this exact recipe when I was growing up, and now I do it every year for Thanksgiving...I just melt the butter for the topping though...so yummy!!!
Pioneer Woman's Sweet Potatoes
i'm making this recipe right now... have to say i must have done something wrong because it is taking waaaaay longer for the potatoes to be tender. i've upped the oven to 400 and wrapped the baking dishes they're roasting in with foil. maybe i was supposed to do that anyway! the kitchen sure smells good and i can't wait for the finished product.
Pioneer Woman's Sweet Potatoes
Mmmmmm... I'm sitting here right now with a plate full of food, and these sweet potatoes are a wonderful addition to tonight's dinner! I don't usually care for them, but this recipe is absolutely delicious. Thanks for taking the time to add the photos and all. They were really helpful.
Pioneer Woman's Sweet Potatoes
Making mine in a pie crust. Will send an update once it's eaten!
Pioneer Woman's Sweet Potatoes
this sounds so good! but i'm addicted to my eggnog sweet potatos. my family adores them. i roast potatoes, mix in a cup of eggnog, a swig of bourbon and some allspice. they are SO good! i may try making some with these yummy nutty topping this year! thanks ree!
Pioneer Woman's Sweet Potatoes
I make this recipe every year and my family would hurt me if I didn't. It was originally published in Jill Conner Browne's "God Save the Sweet Potato Queens" on page 217. She says that she sometimes adds coconut to the topping as well.
Pioneer Woman's Sweet Potatoes
This recipe was passed along to my mother from a family friend (Margaret) and has become a regular part of the Thanksgiving repertoire at our house. The one thing that is ever so slightly different is that Margaret's recipe uses self-rising flour. It makes the topping puff just ever so slightly, which makes the texture of the topping just slightly crispy, and more consistent throughout, but also makes that crispy topping melt in your mouth the second it hits your tongue.
And yes, in the South, this is very much a "side dish"! Just because it has (a LOT) of sugar does not mean that it has to be a dessert and can't appear on a plate along side the turkey.
Win Your Thanksgiving Turkey!
Winner: CEFORRESTER
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Win Your Thanksgiving Turkey!
White breast meat all the way.
Win Your Thanksgiving Turkey!
Please pass the white meat! Thanks!
Win Your Thanksgiving Turkey!
Dark of course. If it has to be white, it has to have gravy....
Win Your Thanksgiving Turkey!
Dark. More flavor and juicier!
Win Your Thanksgiving Turkey!
dark meat, for sure.
Win Your Thanksgiving Turkey!
dark meat, agreed.
Win Your Thanksgiving Turkey!
dark meat, for sure.
Win Your Thanksgiving Turkey!
dark, with some crispy skin.
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I make a very similar dish named after a lady from Alabama, Betty Haney.
In her/our version you boil and mash the sweet potatoes. In the best ones I've made the topping melted to a praline consistency. Her final touch was to put pecan halves all the way around the edge of the caserole which are added in the last twenty minutes or so. Thank you Betty!