Hello all– Can you believe it’s only November 3rd and I’m already full of turkey and stuffing? Since my sis is here for 2 weeks from Kosovo, her kids planned an early Thanksgiving dinner while she is here. Great fun to all be together. And I say you can’t get started with all that thankfulness (and turkey) any too soon.
Our contribution to the feast was a good old chocolate cake and my favorite Thanksgiving dish– sweet potatoes with pecan streusel. Lulu (my sis) and I spent the morning peeling mashing, baking and frosting. That’s my favorite indoor sport– cooking with my sister! Here’s the sweet potato recipe:
SWEET POTATOES WITH PECAN STREUSEL
2 large sweet potatoes
1/2 cup sugar
1/4 cup milk
1/2 tsp. salt
1/4 tsp. vanilla
Cook the sweet potatoes in their skins (we microwaved them, but you can boil or bake them as well). Peel off the skins and drop them in a mixing bowl.
Mash the sweet potatoes with a potato masher or an electric mixer. Stir in the other ingredients until all blended. Spoon it into a 2 quart baking dish sprayed with cooking spray.
1/4 cup (1/2 stick) melted butter
1 cup brown sugar
1/2 cup flour
1 full cup pecans
Stir the butter, sugar, flour and pecans all together and sprinkle them on top with your fingers. Bake it all up at 350 degrees for 25 to 30 minutes. Oh yum!
Thanks Matt and Andrea for inviting us in to your cozy home (and sharing your yeasty homemade rolls!). And hugs to Amelia our littlest family feaster. It’s good to be thankful together– I’m hopeful that this whole November will be full of thanksgiving…