We all look forward to the turkey. Well, most of us. A lot of people look forward to the desert, too. Of course, you don’t have to pick just one item to look forward to about the greatest American meal of the year. But, if I was forced to, mine would have to be a side dish. No, it’s not the cranberry sauce or even the mashed-potatoes and gravy. The latter is high on the list, however. My favorite would have to be my mom’s Sweet Potato Casserole. So, I got special permission to share the recipe. It’s so good, it just wouldn’t be fair to keep it to ourselves.
2 cups of mashed Princella canned Sweet Potatoes — drain the syrup before mashing
4 tablespoons of softened butter or margarine
1 cup of milk
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 teaspoon of vanilla extract
Dash of salt
2/3 cup of sugar
Directions (part one)
Preheat oven to 400 degrees Fahrenheit. Combine above ingredients. Mix well. Place in greased casserole dish and bake for approximately half of an hour. Remove from oven.
6 tablespoons of melted butter or margarine
1/2 cup of chopped nuts
1/2 cup of brown sugar
1 cup of flour
Directions (part two)
Combine topping ingredients. Mix well. Cover casserole with the topping mixture and place back in the oven for an additional 10-15 minutes. Remove and serve. This dish should take care of about 8 people. But, if you love it as much as my family does, you may have to drop that number to 6 . . . maybe even lower . . . I actually prefer this to most of the pies. Enjoy and have a happy Thanksgiving!