Thanksgiving Menu & Sweet Potato Casserole with Pecans Recipe

 Image courtesy VintageHolidayCrafts.com

Thanksgiving Menu

Herb Roasted Turkey with Gravy

Brown Rice

Crockpot Cornbread Stuffing 

{for cornbread, use vintage cornbread recipe}

Brussels Sprouts with Balsamic Reduction and Cranberries 

 Sweet Potato Casserole with Pecans {recipe below}

Sandra's Sweet Potato Pie

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Sweet Potato Casserole with Pecans

This recipe is from our State Farmers Market Restaurant and calls for cooked fresh pumpkin.  However, I make this casserole using sweet potatoes because you can always find good North Carolina sweet potatoes in season year round!

3 cups mashed fresh sweet potatoes (peel, dice and boil sweet potatoes until tender; then mash)
1 cup sugar
1/2 cup brown sugar
3 eggs
1/2 cup milk
1 teaspoon vanilla
1/2 stick melted butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Topping:

1 cup brown sugar
1/4 cup all purpose flour
1/2 stick melted butter
1 cup chopped pecans

{For topping, mix together sugar, flour, butter, then add pecans}

Add mashed sweet potatoes to a large mixing bowl.  To the bowl add sugars, eggs, milk, vanilla, cinnamon, nutmeg and butter.  Beat until smooth.  Pour into 2 quart casserole dish.  Cover with topping mixture and bake at 350 degrees for 30-40 minutes.  If needed, tent foil over casserole to prevent topping from browning too quickly. 

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