As we head into the season of gastronomic gluttony I wanted to begin sharing some of our favorite holiday recipes.
When we were houseparents for mentally and emotionally impaired teens, one of our favorite meals was a turkey dinner with all the trimmings. And we didn't always wait until Thanksgiving for it! A houseparent at another group home gave me this recipe for Sweet Potato Casserole that quickly became THE must have side dish for turkey. Never being a big fan of the melted-marshmallows-on-top-casserole, I much prefer the crunchy yummyness of this pecan topping. It's really more of a dessert but we can pretend we're getting our vegies, now can't we? *wink, wink*
Oh, and this is the recipe my son has been taking to holiday dinners since he was in college and we left him to spend a year in Uganda. Being the shy, socially backward kind of guy he is, he promptly invited himself to a friend's house for Thanksgiving. And then filched my recipe to make and take himself. I sorta forgot to make a notation on the original recipe though, to minimize the butter called for (WAY excessive) and he had a little puddle of greasy goodness on top. So I will list the amount of butter I really use for your cooking and dining pleasure.
And it will bring pleasure, of that I can assure you!
SWEET POTATO CASSEROLE
* 2 eggs
* 1/2 cup granulated sugar
* 1/3 cup butter, melted
* 1/2 cup milk
* 1 teaspoon vanilla
* 3 cups cooked mashed sweet potatoes
* 1 cup brown sugar
* 1/3 cup flour
* 3 tablespoons butter, softened
* 1 cup chopped pecans
Beat eggs, granulated sugar, and 1/3 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 9"x13" casserole. Combine brown sugar, flour, 3 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes. Serves 6.
I ALWAYS, ALWAYS, ALWAYS DOUBLE THIS RECIPE, it is that good!