Last year we started a tradition for Thanksgiving, even though we don't celebrate Thanksgiving in India. But who can resist the idea of a table laden with luscious seasonal foods, all very yummy in the tummy of course. Not to mention that friends can wake up the next morning and run to stores to get the Early Bird Specials on Black Friday. Well that's what our tradition is in a nutshell - our family friends come over for dinner, we peruse the Thanksgiving day newspaper and maybe see a family movie that night. The next morning me and my friend run off to the stores on our list and 'shop till we drop'. Sounds therapeutic, doesn't it?
Well, let me get to the recipe now. This year my Thanksgiving day dinner had as many vegetarian elements of a traditional dinner as possible. And for dessert we had a delicious Sweet Potato Bake. It was a universal hit. And here's the recipe.
Sweet Potato Bake
Ingredients
3 cups cold, mashed sweet potatoes (prepared without milk or butter)
1 cup sugar
1/2 cup milk
1/4 cup butter softened
3 eggs
1 tsp salt
1 tsp vanilla extract
Topping
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all purpose flour
2 tbsp cold butter
In a mixing bowl beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish. In a small bowl, combine brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake uncovered, at 325 F for 45-50 minutes or until golden brown.
Yield: 8-10 servings
recipe source: Taste of Home's Best Holiday Recipes 2004. Thanks to Sandra Pichon of Louisiana.
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