Monday, November 1, 2010

Sweet Potato Casserole

Now that Halloween is over, it time to get ready for the big Thanksgiving feast. It's obvious that the merchants are already pushing Christmas; but let's take some time out to celebrate family and give thanks.

Please remember; my parents were not born in this country. They were born across the ocean in Italy. When they arrived here, they were totally unaware of what Thanksgiving stood for and what the holiday symbolized. They quickly learned about this wonderful country and its many traditions. If it wasn't for our forefathers, my parents never would have been given this opportunity and the privilege to call this country their own. My parents' love for this country was so strong that they made sure that we all gave thanks on Thanksgiving Day.

Not only was it special time, but looking back.....I must say a little comical too. My mom always prepared a turkey surrounded by sweet potatoes which looked picture perfect. It was the first four courses before the turkey that destroyed us. There was the antipasto, the lasagna with gravy meat, ensalada, stuffed mushrooms, stuffed artichokes.......then finally the stuffed turkey with all the fixings. I think Macy's got the idea to have floats on Thanksgiving Day after sneaking a peak at our family sitting around the table.

The following sweet potato casserole is a fairly new addition to our Thanksgiving Table. All of my kids and grand-kids really enjoy this one.


Sweet Potato Casserole


  • 6 large sweet potatoes, boiled and skinned
  • 1 stick butter or margarine
  • 1 cup evaporated milk
  • 1 1/2 cups sugar
  • 3 large eggs, beaten
  • 1 tsp vanilla
  • 1 tsp nutmeg
  • 1 tsp cinnamon

Topping

  • 2 cups corn flakes, crushed
  • 1 cup pecans, chopped
  • 1 1/2 sticks butter or margarine, melted
  • 1 cup light brown sugar

In a large mixing bowl, mash the sweet potatoes together with the butter, evaporated milk, eggs, vanilla, nutmeg & cinnamon. Pour into a large buttered casserole dish. Bake uncovered for 15 minutes at 425 degrees.

In a separate mixing bowl, mix together the topping ingredients until crumbly. Top the baked sweet potato casserole with the topping mix and return to the oven uncovered for an additional 15 minutes.

Yummy!


1 comment:

  1. This sounds delish..different than the usual sweets..love the float comment..this is great Eva..glad to see any new recipes and pictures..
    good memories..

    ReplyDelete