• 4 cups mashed sweet potatoes
• 3/4 cups sugar
• 3/4 cup half and half cream
• 1/2 cup melted butter
• 1 1/4 teaspoons vanilla extract

Topping

• 1/2 cup  melted butter
• 1/2 cup flour
• 1 cup brown sugar
• 3/4 cups chopped pecans

Sweet Potato Casserole with Pecan Topping

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For the crust

• 1½ cups all-purpose flour plus extra for rolling
• 2 tablespoons sugar
• 1⁄2 teaspoon salt
• 1½ sticks (12 tablespoons)   unsalted butter, cut into small cubes
• 5–7 tablespoons ice water

For the filling

• 1 large egg
• 5 large egg yolks
• 2⁄3 cup cane syrup ( we use  Steen’s)
• 2⁄3 cup light brown sugar
• 1⁄2 cup heavy cream
• 1⁄4 teaspoon salt
• 1 stick unsalted butter, cut into small pieces
• 1 teaspoon vanilla extract
• 1½ cups pecan pieces

Classic Pecan Pie

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• 1 stick butter 
• 18 ounces evaporated milk
• 4 cups granulated white sugar
• ¼ cup vanilla extract 
• 4 cups chopped pecans

• 1 cup peanut oil
• 1 cup brown sugar
• 1 cup Steen's cane syrup
• 1/3 cup molasses
• 4 eggs
• 2 tablespoons vanilla extract
• 1 cup boiling water
• 2 teaspoons baking soda
• 2 cups sifted all purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons. ground cloves
• 2 teaspoons ground cinnamon
• 3/4 cup chopped pecans (optional)

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Shortcake

• 1 cup sugar
• 1½ sticks plus 1 tablespoon unsalted butter
• 1 cup plus 2 tablespoons all-purpose flour
• 4 large eggs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk

Stewed apples

• 4 large apples, peeled, cored and cut in slices
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 /4 cup water

Chantilly cream

• 2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 cup confectionaires sugar

Note: In their book, Dam Good Sweet, David and Racquel recommend serving the shortbread with macerated strawberries. Here I recommend Stewed Apples, which are seasonal for autumn and appropriate for Thanksgiving. The photo on the right is close to what yours will look like.

Brown Butter Shortcake with Stewed Apples and Chantilly Cream

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• 1-1/2 quarts 2% milk
• 1 cup sugar
• 1/2 cup Mahatma or WaterMaid rice
• 1/2 cup raisins
• 1 teaspoon vanilla extract

Mahatma Creamy Rice Pudding

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• 1 1/4 cup granulated sugar
• 1 large Meyer lemon or 1 medium Louisiana navel orange, washed and cut into 8 pieces, skin and all
• 1 stick salted butter, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1 store-bought tarte shell

Idiot-Proof Citrus Pie

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• 6–8 mirliton
• 1 cup sugar 
• 3 eggs, well beaten 
• 1 cup biscuit mix 
• 1/2 cup milk 
• 1/4 cup melted butter 
• 1 tablespoon pure vanilla extract 
• 1/8 teaspoon nutmeg 
• 1/8 teaspoon cinnamon 
• 1 (9-inch) unbaked pie shell

Chefs note: The chayote squash, or vegetable pear, is called a mirliton in South Louisiana. The Los Isleños, or Canary Islanders, brought mirliton to the area in the 1700s. Today, it is the premier vegetable of the Cajuns and Creoles and is found in many entrées and side dishes.

Mirliton Pie

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• 1/2 pound dates (preferably Medjools), pitted and coarsely chopped (about 1 1/4 cups)
• 1/2 cup water
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1½ cups all-purpose flour
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 1 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1 recipe Toffee Sauce (follows)

Toffee Sauce

• 6 tablespoons unsalted butter (3/4 stick)
• 3/4 cup packed light brown sugar
• 1/2 teaspoon vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped
• 1/4 cup heavy cream

Sticky Toffee Pudding

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