Everand Logo

Welcome to Everand!

  • Cook's Country

    Sweet Potato Crunch

    Sep 10, 2019 3 minutes
    by Morgan Bolling

    ’M ALWAYS THANKFUL for my mom’s sweet potatoes. She roasts the orange spuds in their jackets until they wrinkle and start to ooze a sort of natural sweet potato caramel, and then she removes the peels and whips the soft flesh in a stand mixer with a splash of orange liqueur for a citrusy kick. There is no marshmallow topping here; instead my mother crowns the whipped potatoes with a mixture of crushed oatmeal cookies and melted butter. It may sound

    You’re reading a preview, subscribe to read more.

    More from Cook's Country

    Cook's Country4 min read
    Peach Ripple Ice Cream
    AT THE HEIGHT of summer, peaches—those fragrant jewels of succulent flesh and fuzzy dappled skin—are ripe and ready to be gathered by the armful. One great option for enjoying them: peach ripple ice cream, a cool, sweet treat that highlights the frui
    Cook's Country4 min read
    Savory Benne Wafers
    AMONG THE MANY foods that have shaped the culinary heritage of Charleston and the Low-country of South Carolina are the tiny benne seed and its descendent, the sesame seed. “Benne” is a West African name for these potent seeds. Benne seeds came to co
    Cook's Country12 min read
    Coastal Paella
    I ARRIVE AT 9 a.m., just as the April sun starts to bear down over the eastern side of Gilliard Farms in Brunswick, Georgia. The owner, Matthew Raiford, waves to me as I park beneath a series of enormous moss-draped oaks, ubiquitous in coastal Georgi

    Related