I don’t know about you, but for me, Thanksgiving dinner is all about the sides. In the next few weeks, I’ll be posting our family’s favorite sides.

Sweet potato was one of my mom’s favorites. I’m sure it was because of being nostalgic for Southern Cooking while we lived our growing up years in Lebanon. She substituted walnuts for pecans, but otherwise the recipe remained intact. This casserole can easily be frozen while unbaked, thawed the day before, and baked Thanksgiving day.

1. Bake three pounds of sweet potatoes wrapped in foil in the oven, or in the microwave, pierce the skins all over with a fork and wrap in a paper towel. Allow the potatoes to completely cool, then peel.

2. Whisk together 3 eggs, one stick of melted butter, 1 cup cream, 1/2 cup brown sugar, 1/2 tsp cinnamon, 1 tsp salt, and 1 tsp vanilla extract.

3. Add whisked ingredients to the mashed sweet potatoes. Pour into a greased rectangular baking dish.

4. Chop one cup pecans or walnuts.

5. Mix the nuts with 1/4 cup sugar, 1/4 cup melted butter, and 1/4 cup flour.  Sprinkle on top of the mashed sweet potatoes.

6. Bake at 350 for thirty minutes till golden brown and set.



What is your favorite Thanksgiving side?

This is my wish for you:

comfort on difficult days,

smiles when sadness intrudes,

rainbows to follow the clouds,

laughter to kiss your lips

sunsets to warm your heart,

hugs when spirits sag,

beauty for your eyes to see,

friendships to brighten your being,

faith so that you can believe,

confidence for when you doubt,

courage to know yourself,

patience to accept the truth,

Love to complete your life.

Ralph Waldo Emerson

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