Dolly Parton and her younger sister Rachel Parton George share their family recipes in a new cookbook based on their childhood in Tennessee.
The sisters told Allrecipes magazine that the inspiration behind “Good Lookin’ Cookin'” comes from their family’s three core values: “God, music and food.”
The Southern-style cookbook is full of family stories, including things that remind the country music legend of his hometown.
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“I think you always associate those childhood memories with certain childhood dishes that you love and the people who make them for you,” the 78-year-old “Jolene” singer told Allrecipes.
Recipes in the new book include the Parton sisters’ sweet potato casserole, shared with Fox News Digital.
Dolly Parton (left) and her younger sister Rachel Parton George have teamed up for a new cookbook called “Good Lookin’ Cookin’.” (Jim Wright)
Sweet potato casserole from ‘Good Lookin’ Cookin”
Preparation time: 15 minutes
Cooking time: 45 minutes
Makes 8 servings
“The sweet potato is a vegetable that is perfect for fall – the color and flavor always make us think of harvest time,” writes Dolly Parton in her new book.
“Rachel likes to top her casserole with marshmallows. You just have to – it’s just the way it is. But she also puts some pecans on top – we love the flavor they add and make it extra special.”
This sweet potato casserole is featured in “Good Lookin’ Cookin’” by country music legend Dolly Parton and her sister Rachel Parton George. (Aubrie selection)
Ingredients
½ cup (1 stick) butter, room temperature, plus more for greasing
5 large sweet potatoes, peeled and quartered
½ cup light brown sugar
1 teaspoon vanilla extract
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1 teaspoon salt
1 teaspoon ground cinnamon
½ cup chopped raw pecans
2 cups mini marshmallows
Directions
Dolly Parton and Rachel Parton George appear on the cover of Good Lookin’ Cookin’ and shared their fall sweet potato casserole recipe with Fox News Digital. (Ten Speed Press/Crown Publishing Group/Penguin Random House; selections by Aubrie)
1. Preheat the oven to 175°C (350°F). Grease a 23 x 33 cm baking pan with butter.
2. Place the sweet potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat, then reduce the heat to maintain a low simmer and cook until fork tender, about 20 minutes.
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3. Drain the potatoes in a colander and place them in a large bowl. Add the brown sugar, butter, vanilla, salt and cinnamon and mash with a potato masher until well combined.
4. Pour the mashed sweet potato mixture into the prepared baking pan and smooth it out. Sprinkle with the pecans and top the casserole evenly with the marshmallows. Cover with foil and bake for 20 minutes. Remove the foil and bake for about 5 minutes more, until the marshmallows are golden brown.
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5. Remove from the oven and let cool for 15 minutes before serving.
Janelle Ash of Fox News Digital contributed reporting.
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“Good Lookin’ Cookin’,” copyright © 2024 Dolly Parton and Rachel Parton George, is published by Ten Speed Press, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York.
