My favorite part of Thanksgiving is the Sweet Potato Casserole. Those of you who attended the Café a few weeks ago know why. It’s sweet yet salty, creamy yet crunchy. I eat the leftovers for breakfast, lunch and dinner all weekend long if I’m lucky enough to have any leftovers. This year I’ll probably get smart and do what I did for the Café – double the recipe and prepare my own little bowl just in case! Sweet Potato Casserole 3 cups sweet potato, drained ½ cup sugar ½ tsp salt 2 eggs 1 stick of butter ½ cup milk 1 tsp vanilla ¼ tsp cinnamon
Topping ½ cup sugar 1/3 cup flour 1 stick butter Optional – pecans and/or walnuts
Mix all together. Put in casserole dish. Cover with topping. Bake at 350 for 35-45 minutes uncovered.
**The most important thing to remember about this recipe is that you can (and should) cut the butter and sugar in half and you will not taste a difference. I’ve also used raw sugar instead of cane and I always use whole wheat (white) flour. Enjoy!