Our Thanksgiving meal has remained unchanged for decades - the only thing that changes is the cook of a specific dish from time to time. And now I'll share the recipes for the food that keeps our family running to the table each year.
First up: Sweet Potato Casserole
It's so good you'll go back for seconds. And just keep repeating this mantra: "There are no points in Thanksgiving foods". LOL
Things you need (the ingredients)
- 3 cups mashed sweet potatoes (fresh is best, but we'll accept canned yams!)
- 1 cup brown sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1/2 cup milk
- 1/2 cup melted butter (has to be butter - no spreads or margarine will do!)
Topping:
- Marshallows - a whole bag. Large, small - you pick. (The kids will eat about 1/4 before you put this in the over anyhow)
How you do it (the directions)
Combine the first 6 ingredients, and pour into a buttered 1 1/2 to 2-quart casserole dish (by Amy Manson Pottery, perhaps!)
Bake at 350° for about 30 until hot.
Remove from oven briefly and place marshmallows on top of mixture.
Return to 350° oven and watch it like a hawk. Between 7-10 minutes the marshallows will start to rise and brown. You'll want to remove it from the oven just before the mallows start to rise over the top of the casserole (they'll deflate while cooling).
Nom Nom!
PL&BB -
Penni
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