"Over and over I marvel at the blessings of my life: each year has grown better than the last." ~ Lawrence Welk
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We celebrated Thanksgiving at our house on Wednesday this year…a good time together with reminiscing. Nissa tried putting black olives on her fingertips as she did at many Thanksgivings at my mother's house. We even had her cranberry salad this year.
RECIPE OF THE WEEK
I grew up with Thanksgiving sweet potato casseroles of canned sweet potatoes with marshmallows. I thought I didn't like sweet potatoes until I had fresh ones, without marshmallows… a world of difference. This recipe was good enough that our granddaughter asked to take some of the leftovers home with her!
SWEET POTATO CASSEROLE
- 5 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks
- 2 sticks of unsalted butter, melted separately
- 1 1 2/ teaspoons nutmeg
- 3/4 cup light brown sugar
- 1 cup milk, warmed
- 3 large eggs, beaten
- 1 cup pecan halves (4 ounces)
- 1 cup grape nuts flakes or other flake cereal
- 1/2 teaspoon cinnamon
Preheat oven to 350 degrees F. Put the sweet potatoes in a large pot. Cover, bring to a boil and cook over moderate heat until the sweet potatoes are tender, about 15 minutes. Drain well, shaking off excess water. Puree in batches in a food processor and scrape into a large bowl.
Add 1 stick melted butter, 2 teaspoons of salt, 1 teaspoon nutmeg, 1/2 cup brown sugar and the milk and stir until combined. Stir in the eggs. Pour the mixture into the prepared baking dish and smooth the surface. Cover with foil and bake for 40 minutes.
Meanwhile, spread the pecans on a baking sheet and bake for 5 minutes, until lightly toasted. Transfer to a work surface and coarsely chop them. In a bowl, toss the pecans with the cereal, cinnamon and the other stick of melted butter, 1/2 teaspoon nutmeg and 1/4-1/3 cup brown sugar. Season with salt.
Remove the foil from the casserole. Spread topping over the sweet potatoes and bake uncovered for 40 minutes longer, until the topping is golden and sizzling. Let the casserole stand for 20 minutes before serving.