Two Holiday/Party Recipes - Peppermint Hot Chocolate & Mashed Sweet Potato Casserole

It's been forever, so I'm going to try and make up for it by sharing two great recipes. They are perfect for the holidays or any party because they serve a crowd and can be made 1-2 days ahead of time. 

The first is a hot chocolate recipe that debuted at a cookie exchange I hosted and has since made a couple of appearances. It tastes coffee-shop style decadent but is lighter than most of those versions - not to mention 10 times cheaper!

The second is a sweet potato dish I made for Thanksgiving. This is a much healthier version than the marshmallow-smothered version, and more delicious if I do say so myself.  My aunt and grandma said it was the best sweet potatoes they had ever had.

Peppermint Hot Chocolate*

Serves ~12 (but can easily be cut in half or thirds)

1 cup unsweetened cocoa powder

• 12 cups milk (I use non-fat)
• 1 and 1/2 cup semisweet chocolate chips 
• 4 candy canes, unwrapped and crushed
• Whipped cream, for serving (optional)
• 
  
• Place cocoa in a large saucepan. Gradually whisk in milk until cocoa has dissolved. Add chocolate chips and crushed candy canes. Cook over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes.

[If making ahead of time, cool and refrigerate. To reheat the hot chocolate, I put it in a crock pot on low 1-2 hours before the party. Stir and serve.]

Ladle into mugs. Top with whipped cream, if desired.

Mashed Sweet Potato Casserole*
Serves ~12

• 
  
• 4-5 pounds sweet potatoes, peeled and cut into chunks (1-2 inches each. The absolute size is less important than ensuring all pieces are the same size)
• 1/3 cup granulated sugar
• 1/3 cup water
• 1 large egg
• 1 tsp ground cinnamon, divided
• 1/4 tsp salt
• 1/4 cup packed light brown sugar
• 1/3 cup finely chopped walnuts (or any other nut)
• 
  

Preheat the oven to 350 degrees F. 

Mist a 9 x 13-inch glass baking dish with cooking spray.

Bring a few inches of water to a boil in a pot with a steamer basket. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. It is best to steam in a basket so the potatoes don't absorb extra moisture. If you don't have a steamer basket, you can cook the potatoes in water, but make sure you drain them very well.

Meanwhile, make simple syrup. In a small saucepan, combine granulated sugar and water. Cook on medium-low, stirring constantly, until sugar is dissolved; this should take 3-5 minutes.

Mix the brown sugar, nuts and 1/2 tsp cinnamon in a bowl.

When the potatoes are tender, transfer the potatoes to a bowl and let cool slightly. Add the simple syrup, egg, remaining 1/2 tsp cinnamon, and salt. Whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.

Sprinkle the brown sugar and nut mixture over the potatoes. [Stop here if you are making ahead of time. Cool and refrigerate, then bake right before the meal.]

Bake until hot, ~30 minutes.

* I must give credit where it is due. The hot chocolate recipe is adapted from Martha Stewart's Peppermint Hot Chocolate.The sweet potato recipe was adopted from Ellie Krieger's Sweet Potato Pecan Casserole Recipe.