Christmas Dinner

The Menu:

Honey baked ham (cheating, but who can beat it?)

Mac and Cheese

Twice Baked Sweet Potatoes

Broiled Asparagus with Balsamic Glaze

The Sweet Potatoes 

(we doubled this to serve 8)

2 sweet potatoes

2 Tbsp milk

1 1/2 Tbsp sugar

1 Tbsp melted butter

1/2 tsp vanilla extract

1/8 ground cinnamon

1/16 tsp ground nutmeg

pinch of salt

1/4 cup chopped pecans

1-2 Tbsp brown sugar, for topping

Preheat oven to 350 degrees.  Pierce sweet potatoes on all sides with a fork.  Bake for an hour or until completely cooked through.  Using a sharp knife, split the sweet potatoes in half lengthwise.  Carefully scoop out the flesh with a spoon and place it in a bowl.  Place the skins on a lightly graded baking dish.  Mash the sweet potato flesh with a  fork.  Add the milk, sugar, butter, vanilla, cinnamon, sugar, salt and stir well to combine.  Spoon the sweet potato filling inside of the potato skin halves.  Top with chopped pecans and sprinkle evenly with brown sugar.  Bake an additional 15-20 minutes.  

The Asparagus

Simmer 3/4 cup balsamic vinegar in 8 inch skillet over medium heat until reduced to 1/4 cup, 15-20 minutes.  Stir in 1/4 cup extra virgin olive oil.  

Heat broiler.  Toss 1 lb asparagus with 1 Tbsp olive oil, season with salt and pepper.  Lay in a single layer on a rimmed baking sheet.  Broil, shaking pan occasionally, until asparagus is tender and lightly browned, about 10 minutes.  Drizzle with balsamic glaze before serving.