Friday, November 30, 2007

Foodie Friday

During and after the Thanksgiving holiday rush sweet potatoes have been on sale at a really great price. On my latest trip to the grocery I bought a few and made a sweet potato casserole. They say that a sweet potato is the perfect food high in vitamins and nutrients an low in fat and calories. And did you know that in South America, the juice of red sweet potatoes is combined with lime juice to make a dye for cloth. By varying the proportions of the juices, every shade from pink to purple to black can be obtained! Yay for Yams!

Here's a very basic recipe for a sweet potato casserole. It's so easy I'm almost ashamed to post, but it tastes great and is a great recipe for kids.

Easy Sweet Potato Casserole

3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs beaten
1 tsp vanilla
1/2 cup milk
1/2 cup melted butter

1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans (I didn't have any pecans on hand and used sliced & chopped almonds)

Combine first 6 ingredients. Pour into a buttered 11/2 to 2 quart casserole. Mix remaining ingredients together and sprinkle over top. Bake at 350o degrees for 30-40 minutes until hot and browned. Serves 6-8.



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