Of course I forced Donna — a very good friend and a blogger for To Vie For’s blog, The EnVied — to ride the carousel at Bryant Park. She didn’t wait to, but somehow I managed to get her to cough up the $2 and hop on a horse (of her choice — personally I was really into the cat next to her) and ride for approximately 4 minutes. I told the operator to keep it going until I got my perfect shot and the families waiting in line (that appeared out of nowhere, I swear) weren’t too amused. Once she stopped giving me dirty looks and pretending not to enjoy herself, I finally caught the adorable Donna I know and love — on film.
Being a fellow fashion writer, Donna has naturally great style. She paired simple tailored separates and socks from Club Monaco with great suede knee-high boots from Banana Republic and delicate everyday gold jewelry and a chunky watch. And despite contrary belief — being a fashion writer (which I can attest to) means you’re typically pretty broke even when you do have great taste, so nothing is out of reach budget-wise but every piece is timelessly thought-out, fits impeccably and features quality fabrics and classic cuts.
Just in time for Thanksgiving, Donna sent over a sweet potato casserole recipe with pecans and brown sugar. I made a pan this morning and it was absolutely delicious. I made myself a plate and decided to make it my lunch with some buttered boule. Then I realized I was eating just a huge plate of mashed sweet potatoes and sugar as a meal. And I couldn’t have been happier.
Donna’s Sweet Potato Casserole
by Donna of To Vie For; adapted from All Recipes
3 1/3 cups of sweet potatoes, peeled and cubed (3-4 whole potatoes)
1 1/4 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
2 Tbs ground cinnamon
4 Tbs unsalted butter
1 teaspoon pure vanilla extract
1/2 cup evaporated milk
1/2 cup packed light brown sugar
1/4 cup flour
3 Tbs softened unsalted butter
1/2 cup chopped pecans
Preheat oven to 325.
Cook sweet potatoes over medium heat, submerged in water, until fork tender.
Drain and mash.
Mix sugar, eggs, salt, butter, vanilla, milk and mashed sweet potatoes.
Spread evenly into an 8×11″ pan.
Mix flour and brown sugar, cutting in softened butter and once crumbly, add pecans.
Sprinkle over top and bake for 20-25 minutes until golden brown.
This was so so simple and crazy good! I used the sweet n’ spicy pecans from Trader Joe’s that I still had left over from my blue cheese endives and they added a nice kick to the sugary sweet dish. My sweet potato hating boyfriend doesn’t know what he’s missing out on!
Anyway, thank you to Donna for sharing and Happy Thanksgiving to all my wonderful readers!
PS — Donna and I also did a mini-shoot inside the library, because what more do silent studying people love more than two giggly girls and a camera? Check out the additional photos on my Flickr!