If you know me at all you KNOW how adverse I am to exercise and in particular hiking, but my friends convinced me to go hiking with them and I have to say I actually enjoyed it even though I get winded after 30 steps or so (even less on an incline). It was the perfect precursor to my Thanksgiving holiday.
My Thanksgiving was pretty wonderful but what was especially enjoyable was the company, someone I had a very fast connection with:
This is a friend of mine's dog, Midnight. He's gotten old and he's usually kept upstairs so he doesn't smell up on people, but I have to say this old guy's a complete charmer. He and I spent the better part of the night (after dinner and dessert of course) watching Punkin' Chunkin' 2011 on Discovery Channel.
And, in the spirit of of the holiday, fall, and some delicious food inspired by my family in Mississippi, a recipe:
The recipe is courtesy of the Food Network, a sweet potato casserole!
Ingredients
Filling:
- 3 cups mashed sweet potatoes
- 1 cup sugar
- 1/2 cup melted butter
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup milk
Topping:
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1/3 cup melted butter
- 1 cup chopped pecans
Directions
Preheat the oven to 350 degrees F.
Filling:
In a large bowl combine all the filling ingredients. Transfer to a buttered 1 1/2 quart casserole dish.
Topping:
In a medium bowl combine the brown sugar, flour, and butter until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until the top is golden, about 25 to 30 minutes. Remove from the oven and serve hot.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Good as a dessert AND a side! Love it!
