I promised you I’d share some of my savory recipes today – some of the family favorites that we enjoy during the holidays. I’m also going to share one that is brand new to us and that we’re trying out this year.
The new recipe we’re trying is a corn casserole recipe. It’s not something that was traditionally made at my house (or Grandma’s) when I was growing up, but I’ve had it when other people have made it and loved it. So, I decided to try my hand at making it this year… introduce a new tradition to the table, so to speak.
I’m excited to see how it turns out!
One of the old standbys we make every holiday is a sweet potato casserole. Mom has been making this for years and years – I think the original recipe is one that she clipped out of a magazine or the newspaper. After it’s debut at one of our family dinners, it quickly replaced the ultra-sweet marshmallow-topped sweet potato casserole that we used to eat. I absolutely LOVE it. I’d eat it every day if I thought I could get away with it. Of course, since my WLS surgery, I have to be very, very careful when I’m indulging like this or I’ll be curled up in a ball crying in a few hours. So, I enjoy it sparingly but I do have a tiny bit when we make it for the holidays.
Sweet Potato Casserole
4 cups cooked, mashed sweet potatoes (you can use one large can of sweet potatoes if you wish)
1/2 – 3/4 c sugar
1 tsp vanilla extract
1/3 cup milk
1/4 cup butter, melted
2/3 cup brown sugar, packed
1/3 cup all-purpose flour
1/3 cup butter, softened
1/2 – 1 cup finely chopped pecans
- Preheat oven to 350.
- Combine sweet potatoes, sugar, egg, vanilla, milk and butter (1/4 cup). Whip with hand mixer until smooth.
- Pour into 2 quart baking dish. (8×8 or 9×9 works well)
- For topping, mix remaining ingredients to form a crumble topping. Sprinkle over sweet potato mixture.
- Bake for 30 minutes.
What about you? Any family favorites that you just have to make or it doesn’t seem like the holidays to you?
And, now, I’m off to bake and enjoy my family!!