Happy Thanksgiving! I hope everyone had a wonderful day with family.
Thanksgiving to me means giving thanks to the families who have taken me in as their own throughout the years. I’ve been to a lot of my friends thanksgivings and now my boyfriends (3rd thanksgiving with them) My family lost its Thanksgiving when my mom passed 10 years ago; we all grew up and just started going to our significant others gatherings. Sometimes we would go to a restaurant, but you can’t bake anything when you do that! So when I get to make my mom’s sweet potato casserole that she would make every year and share it with a new family; It really is special. It makes me have a piece of my mom with me at Thanksgiving. I can’t wait to own a home so maybe I can start hosting thanksgiving for my family. I may be super introverted and not talk much, but I am super grateful for Eric’s family and how caring and kind they all are.
And they love my mom’s sweet potatoes so that’s super nice!
Recipe is from Emmitt Smith: http://www.arizonasportsfans.com/forum/threads/emmitt-smiths-sweet-potato-casserole.20167/
6-8 large sweet potatoes
1 cup sugar
1 stick butter or margarine, melted
2 tbs flour
1/2 cup evaporated milk
1 1/2 tsp cinnamon
1 tsp allspice
1 1/2 tsp vanilla
1 stick butter or margarine
2 cups brown sugar
2 cups pecan pieces
1. Preheat oven to 350 degrees. In a large pot, boil the potatoes with skins on until they are soft. Let the potatoes cool.
2. Remove the skins from the potatoes and place them in a large mixing bowl. Whip the potatoes with an electric mixer until smooth. Add the egg, sugar, butter, flour, and evaporated milk and mix well to blend. Add the spices and vanilla, and mix well.
3. Make the topping by first melting the butter or margarine in a medium saucepan over low heat. Add the brown sugar and pecans and stir until the mixture is smooth and easy to spread.
4. Spread the potatoes in a 9″ x 13″ glass baking dish. Spread the topping evenly over the potatoes. Bake for 40 minutes.