Hooligan Eats

Category: For The Love of Food

  • The Best Southern Style Sweet Potato Casserole

    The Best Southern Style Sweet Potato Casserole

    Thinking about a sweet and decadent dish for a party, get together, or just for the family on a weeknight? Look no further..

    Do you remember your grandmother making this dish at Thanksgiving?

    When I was a child at thanksgiving I was happy to be young.. in the south that means you get to make your plate first. In turn meaning I got to pile up on my favorite foods cooked by my “meme”. One of my favorites that I would eat entirely too much of was her pecan topped sweet potato casserole..

    Prep Time

    30 minutes

    Cook Time

    45 minutes

    Serves

    12

    Ingredients

    Sweet Potato Filling

    • 3 medium (or 4 to 5 small) sweet potatoes, about 2 1/2 pounds
    • ⅔ cup 2%, whole, or evaporated milk
    • ⅓ to ½ cup packed light or dark brown sugar
    • 2 large eggs
    • 6 tablespoons butter, melted
    • 1 teaspoon vanilla extract
    • 1 teaspoon salt

    Crispy Butter Pecan Topping

    • ¾ cup packed light brown sugar
    • ½ cup all-purpose flour
    • Pinch of salt
    • 6 tablespoons butter, melted
    • 1 ¼ cups chopped pecans

    Steps

    1

    Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish and set aside.

    2

    For the potatoes, peel and cube the sweet potatoes. You should have about 6 cups or 2 to 2 1/2 pounds of cubed potatoes. Place in a saucepan, cover with water, and bring to a simmer over medium heat. Continue cooking until the potatoes are tender, 12-15 minutes. Drain and place in a large bowl.

    3

    Lightly mash the sweet potatoes. Add the milk, brown sugar, eggs, butter, vanilla and salt, and mix until evenly combined.

    4

    Spread the mixture evenly in the prepared pan.

    5

    For the topping, in a medium bowl, whisk together the brown sugar, flour and salt. Add the butter and mix until evenly combined. Add the pecans and toss to combine.

    Sprinkle the topping over the sweet potato mixture. Bake for 25 to 30 minutes until the filling is hot throughout and the topping is golden. Serve immediately or cover with foil and keep warm for up to an hour before serving!!

  • The Creamiest Shrimp seafood baked potato

    The Creamiest Shrimp seafood baked potato

    Shrimp should NOT go into a baked potato… is what I originally thought before this recipe. This dish takes a warm & cozy feeling from the decadence of the potato and combines it with the flavorings & lightness of a beach vacation.

    Who in the hell puts seafood on a tater?

    Growing up in Kentucky I was raised on many different styles of food. From liver cheese on crackers, to frog legs and gumbo. Kentucky really is a melting pot of cuisine, which makes you experiment in the kitchen trying to bring the best flavors forward.

    Making the best potato you’ll ever eat..

    Creamy Shrimp seafood baked potato
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    Creamy Shrimp seafood baked potato

    Recipe by JasonCourse: DinnerCuisine: American, SeafoodDifficulty: Easy
    Prep time

    10

    minutes
    Cooking time

    1

    hour 
    Total time

    1

    hour 

    10

    minutes

    Ingredients

    • 4 Large Potatoes

    • 1/2 lb small shrimp (peeled & no tail)

    • 1 12oz package of crawfish tails

    • 2 Tbls minced garlic

    • 1/4 cup chicken broth

    • 1/2 cup heavy cream

    • 2 tsp Dijon mustard

    • 1 Tbls Cajun seasoning

    • 1/4 cup parmesan cheese

    • 1 Tbls lemon juice

    • 1 tbls parlsey

    • 1/4 cup sharp cheddar cheese

    • 1/2lb bacon (bout 6 slices or so)

    • Salt & Pepper

    • 4 tbls Olive Oil

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      Directions

      • Preheat oven to 350F, wash the potatoes thoroughly. Coat the exterior of the spuds with olive oil to ensure they are crisp cook for 1 hour or until cooked through
      • In a good sized skillet fry bacon, dry, cut into small pieces to be used as bits for the topping
      • Use left over bacon grease to start making the sauce! In the skillet combine butter to bacon grease and warm until melted
      • Add the shrimp into the butter mixture and use a pinch or two of the Cajun seasoning when begining to cook
      • Once the shrimp is fully cooked remove from butter and sit aside
      • Continue using the butter mixture, add garlic cook just until fragrant, add chicken stock to deglaze the pan and begin the cream sauce
      • Next heavy cream into the pan bring to a simmer right before boiling. Add the remaining Cajun seasoning and parmesan cheese (stir consistantly to prevent burning or scolding the cheese)
      • Once sauce has started to thicken add your shrimp back, crawfish tails, and parsley
      • NOW its time… time to build and chow down… Top your baked potato with your salt and some of your cheddar cheese
      • Scoop a big spoon full of your seafood sauce on top of your cheese to make it melt, top with your bacon bits… and thank whoever sent you this recipe because you’ll want to eat more than one… sorry new years resolution..

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