Are y’all enjoying the first bit of fall? I am! The weather just this week finally dipped down out of the 90s—plus we had some amazing rain, which I’ve really loved seeing (although some parts of North Carolina have had some flooding from it—we’ve been lucky so far just to have a nice, steady rain.)
Now I feel like I can get set up for fall! The kids are asking me to go find a pumpkin. I’ve put out the Halloween place mats on the table. I’ve got the box of decorations ready to put out on Friday (I felt like it really should be October when I put the rest of the Halloween stuff out.)
And I’ve got a strong desire to eat orange food. :)
So this week I decided to run my favorite sweet potato casserole. My family loves this recipe. My husband would practically eat sweet potatoes raw, he loves them so much. And my kids? Well, this recipe has an obscene amount of butter and sugar in it, so no wonder they love it! It’s practically dessert.
So let me share the recipe with you and you tell me—is it a side dish? Or dessert?
Sweet Potato Casserole
Preheat oven to 350.
3 cups cooked, mashed sweet potatoes (3 C is about 2 large potatoes)
1 stick margarine (I mix it in with the hot potatoes and it melts on contact)
1 cup sugar
1 tsp vanilla
1/2 cup milk
1 cup light brown sugar
1/2 stick margarine, melted
1/3 cup flour
1 cup chopped nuts (sometimes I use pecans, sometimes walnuts)
Mix the casserole ingredients together and pour it into a well-greased long casserole dish. Mix the topping and sprinkle it over the top of the mixture. Bake at 350 for 35 minutes, or until hot and browned.
It might be dessert….but it’s a great way to eat your veggies!
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig