Sweet Potato Casserole

Here's a wonderful Thanksgiving recipe from a yoga instructor and friend, Tianna Hill.

This casserole was shared with me over 20 years ago and has been on our Thanksgiving table ever since. Warning....it is like having dessert on your plate and it is addicting! Enjoy!

Heat oven to 350 degrees.

Ingredients:
5 medium sweet potatoes (about 3 cups) boil and mash. Add to the sweet potatoes;
6 T butter (melted)
2 eggs (beaten)
1/2 C milk (we use rice or almond)
1/2 C dark brown sugar
1 tsp. vanilla
Mix until smooth. Pour mixture into a lightly buttered 11x7 dish and bake for 20 minutes.

Ingredients Topping:
1/2 C brown sugar
4 T flour
4 T butter (softened)
1 C chopped pecans
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla

Mix and crumble. Spread over the top of the baked sweet potatoes and bake for an additional 10 minutes or until the topping is crispy!

Sweet Potato Recipe Becomes a Tradition

What traditional foods do you serve at Holiday meals?
This one was a simple recipe printed in a 1958 Detroit FreePress newspaper but our family began to serve it at every Christmas meal. Our daughter named them "Fat Men with Top Hats" and the tradition was born.

Rancho de La Osa has a delicious Sweet Potato Souffle, page 122 in Tastes & Treasures cookbook. The soufflé is a definite tradition for this historic property in Sasabe, AZ.

Ingredients

2 cups mashed sweet potato

3/4 cup brown sugar

4 tablespoon melted butter

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 can pineapple slices

Directions

Mix ingredients and place on pineapple ring using an ice cream scoop. Top with marshmallow and 1/2 cherry. Bake 12 minutes at 400 degrees until the marshmallow is toasted.

Note: Bake 6 minutes, then add the marshmallow and cherry. This helps to keep them from sliding off the pineapple ring. Push the marshmallow down into a hollow in the sweet potato.

Sweet Potato Corn Chowder

Harvest time with an abundance of sweet potatoes and corn means corn chowder. Candice McLeod made the chowder with her friend Edie. Adding crisp crumbled bacon made it a meal accompanied with tossed salad. Candice "sweated out the red peppers" to enhance their flavor. Recipe and details in Tastes & Treasures on page 96.

Whitefish at Molly Coopers, Ashland, Wisconsin

Dining at historic venues is wonderful. Dining by the water at an historic place is even better. The Hotel Chequamegon in Ashland, Wisconsin fit the bill. Check out the painted copper ceiling, Victorian furniture, and historic photo gallery. The checkers board was very inviting but we decided to bike around the town instead. The hotel burned but new owners salvaged it, moved and restored it to it's former glory on the waterfront. It is easy to imagine those days with the great ships docking in Ashland, transporting iron ore all over the Great Lakes and beyond. This once bustling town has found a new life with tourism, boating, biking and snowmobiling.

We enjoyed fresh broiled whitefish (no tartar sauce needed, thank you) served with sweet potatoes. The recipe from Tastes & Treasures page 122 for Sweet Potato Souffle would be a good option with this fish.