Page 44 - South Mississippi Living - December, 2022

DINING
Let’s talk simple sides! Traditional deviled eggs with a little finesse and Hasselback sweet potatoes shall do. Deviled eggs are effortless and tasty. When serving them, I top them with sliced pickled okra – the perfect addition and a crowd pleaser. Hasselback sweet potatoes are an easy side that requires minimal preparation. To amplify the taste, you can easily broil marshmallows on top of the Hasselbacks.
Pickled Okra Deviled Eggs
Ingredients Directions
– 6 boiled eggs (halved) – 1⁄4 cup mayo
– 2 tsp yellow mustard – 1 tsp pickle juice
– 3 tsp dill relish
– Pinch salt and black pepper
– 1⁄2 tsp smoked paprika (optional) – A few pickled okra (thinly cut)
1. Remove yolks from the egg whites, sitting boiled egg whites aside and placing boiled yolk in a mixing bowl.
2. To the mixing bowl, add mayo, mustard, pickle juice, dill relish, salt, and pepper. Mix well until the yolk mixture is smooth.
3. Add yolk mixture into a Ziploc bag, cut the tip off one of the bottom corners, make sure the hole isn’t too big, and pipe the yolk mixture into the boiled egg white.
4. Top with a little dust of paprika and a slice of pickled okra.
Hasselback Sweet Potatoes
Ingredients
– 3-4 sweet potatoes – 1⁄2 tsp thyme – 1⁄2 stick melted butter – 1⁄2 paprika
– 1⁄2 tbs garlic powder
– Salt and pepper (to taste)
Directions
1. Preheat oven to 425 degrees.
2. Cut 1/8 inch slices along each potato and slice 2/3 of the way through.
Tip: Use chop sticks to keep yourself from cutting all the way through the potato. Place one on each side long ways and use the chop sticks as a guide.
3. On an aluminum lined baking sheet, add your sweet potatoes. Bake the potatoes for 40 minutes.
4. While the potatoes are baking, in a mixing bowl, stir butter, paprika, garlic powder, salt, and pepper together.
5. Remove potatoes from the oven and brush the potatoes with your butter mixture.
6. Bake the sweet potatoes for another 10-20 minutes or until done.
44 | December 2022
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