Candied Sweet Potatoes with Pecan Topping

  
   
 
   
   
     
 

  Sweet Potatoes:
  3 cups mashed sweet potatoes
  1 cup sugar
  1/2 tsp salt
  2 beaten eggs
  1/2 stick margarine (4 TBSP)
  1/4 cup milk
  1 tsp vanilla

1. Mix all ingredients together and pour into a baking dish.

  
   
 
     
 

  Topping:
  1 cup brown sugar
  1 cup chopped pecans
  1/2 stick margarine, melted
  1/2 cup all purpose flour
 
2. Mix brown sugar, nuts, margarine, and flour and spread over the sweet potatoes.
3. Bake at 350° for about 30 minutes.
Let sit for 5 minutes before serving.
Be sure to cover when reheating any leftovers to avoid scorching the pecan topping.

  
   
 
   
     
 

It just wouldn't be Thanksgiving without my mom's sweet potato casserole.  Just promise me you won't try to cut calories by leaving off the topping or substituting  marshmallows.
              -Sherry

  
   
     
       
     
   
   
   
 
     
 

Cherry Cranberry Congealed Salad

  
   
 
   
   
     
 

1 package (6 ounces) cherry-flavored gelatin
1 cup sugar
1 1/2 cups boiling water
1 can (20 ounces) crushed pineapple, undrained
3 cups fresh or frozen cranberries, chopped
1-1/2 cups diced apples
1 cup chopped celery
1 cup chopped walnuts

1. In a large bowl, combine gelatin and sugar.  Add water, stir until gelatin and sugar are dissolved.
2. Stir in pineapple, cranberries, apples, celery, and walnuts.
3. Pour into a 2 qt serving bowl.  Chill until firm, 3-4 hours. Yield: 12-16 servings.

  
   
 
       
     
     
     
 

(Both recipes reprinted from "Seasoned with Love...the Hansen Family Cookbook)

  
   
 
     
   
   
   
   
     
 

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