Thanksgiving

photo by Dan Moynihan on flickr

Happy Thanksgiving Everyone!

It's my turn this year to host the Green Thanksgiving and I'm looking forward to a week overflowing with leftovers. I love turkey dinner but I think I love what comes after even more. Turkey soup, turkey and stuffing sandwiches, turkey hash, potato pancakes. Talk about stretching the most out of a 12-pound bird!

I also look forward to Denise's Sweet Potato Casserole. It's a good one and should adorn every holiday table.

Denise's Sweet Potato Casserole

14 cups cubed peeled sweet potatoes (about 5 lbs)
1/2 cup half-and-half cream (come on, it's Thanksgiving!)
1/2 cup maple syrup
1 teaspoon vanilla
3/4 teaspoon salt
1 large egg, lightly beaten
1/2 cus flour
1/2 cup brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans

Preheat oven to 375 degrees. Cook sweet potatoes in boiling water until tender. Drain and set aside.

Whisk together cream with next four ingredients. Add potatoes to this mixture and beat with mixer at medium speed. Spoon potatoes into 13 x 9 baking dish. Set aside.

Combine flour and sugar in food processor then add chilled butter. Mix until mixture resembles coarse meal. Stir in pecans and sprinkle over potatoes.

Cover and bake for 15 minutes. Ucnover and bake an additional 25 minutes or until topping is browned.

Gobble! Gobble!