[PammyJ]

There is nothing like a home cooked Thanksgiving meal using all of the recipes that mom used to make! To me it is worth the hours of prep, cooking, and clean up.
Does anyone have any recipes that they would like to share? I am looking for a sweet potato casserole to fix this year. I have tried some, but haven't been happy with them. My son keeps asking me to fix one, but cannot find one I like.
BTW, I am lucky mom will be cooking with me this year.. I am excited!!

[kfierle]

Here is a recipe for you:

SWEET POTATO CASSEROLE

4 medium sweet potatoes
1 stick margarine
milk or cream
salt and white pepper
1/2 to 1/2 cup brown sugar
1/4 cup shelled pecans or toasted walnuts

Scrub and peel sweet potatoes. Cut into small pieces and boil in salted water until very soft. Drain. Using a hand mixer or food processor, puree potatoes with margarine. Add milk to desired consistency. Season to taste with salt, pepper, and brown sugar. Sprinkle with nuts.

Serves 4

[mac9]

I don't have a sweet potato recipe, but my family's favorite is a corn pudding.

2 cans creamed corn
1 can whole kernel corn, drained
1 medium onion, diced
1 medium greem pepper, diced
2 eggs
1/2 cup bisquick
seasoning salt
butter

Mix all ingredients together. Pour into a 2 quart casserole dish. Dot with butter. Cook on 375 for 40 minutes. Pudding will rise and brown nicely.

[Gulfhills]

I've been making this sweet potato casserole for over 40 years. It's the best!!

Senator Russell's Sweet Potato Casserole

Ingredients:

3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1 Tbsp. vanilla
1/2 c. butter, melted

Topping:
1 c. packed lt. brown sugar
1/3 c. flour
1 c. chopped nuts
1/3 c. butter, melted


Directions:

Mix thoroughly mashed sweet potatoes, sugar, eggs, vanilla and melted butter. Pour into buttered casserole. (Aunt Clyde sometimes would use 1 large can Princella mashed yams.)

Topping: Mix topping with fork and sprinkle crumbles on top of casserole. Bake 30-35 minutes at 350º.

[CFrance]

Never liked sweet potato mushy casseorle with the marshmallows and sugar. There's GOT to be a savory sweet potato recipe out there. I'm on the prowl for one, Pammy. If I find a good one, I'll let you know.

[senior citizen]

..........

[jblum315]

My favorite thin about Thanksgiving is that I don't need recipes - or a meal plan.

[senior citizen]

...........

[senior citizen]

...........

[Barefoot]

I actually don't use recipes and I'm not into cooking. But I was looking in the fridge for something to make sweet potatoes taste more interesting. I found some low-fat cream cheese so I mixed that in with some "fall" spices. Guests said it was tasty, but perhaps they were just being polite.

[senior citizen]

.......

[PammyJ]

Thanks! I knew I could count on TOTV!

[CFrance]

Here's a savory one... but I'm still looking for a gratin-type with sliced sweet & white potatoes or apples that doesn't call for a ton of cream.

Sweet & White Potato Casserole

2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted
2 1/2 tablespoons chopped fresh sage
1 1/2 cups whole milk, warmed
Coarse salt and freshly ground pepper
1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed


Step 1

Place sweet potatoes and potatoes in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; pass through a ricer into a bowl.
Step 2

Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)
Step 3

Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.
Step 4

Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, tent with foil.) Let stand, uncovered, for 10 minutes.

[CFrance]

One more...

here is a recipe we've made down through the years from Cooking Light magazine. It makes great scalloped potatoes. I wonder if it would work with all sweet potatoes or half sweet/half white potatoes.

Cider Scalloped Potatoes

Published: Cooking Light- 10/01/98

INGREDIENTS
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
1 cup apple cider
1/2 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/2 cup (2 ounces) shredded smoked Gouda cheese
1/2 cup (2 ounces) shredded reduced-fat Jarlsberg cheese
2 pounds Yukon gold or yellow Finnish potatoes, peeled and thinly sliced


INSTRUCTIONS

Preheat oven to 425 degrees.

Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Stir in cider, broth, salt, pepper, and nutmeg; bring to a boil over medium heat, stirring constantly. Remove from heat. Combine cheeses in a small bowl. Arrange half of the potato slices in a shallow 3-quart casserole, and sprinkle with 1/2 cup cheese mixture. Arrange the remaining potato slices on top. Pour the cider mixture over the potatoes, and bake at 425 degrees for 25 minutes. Remove from oven; press potatoes with a spatula. Sprinkle with 1/2 cup cheese mixture, and bake an additional 20 minutes or until potatoes are tender. Let stand 10 minutes.

YIELD: 8 servings
PREPARATION TIME:20 minutes
COOKING TIME: 70 minutes

NUTRITIONAL INFO
calories: 140 carbohydrates: 22.1 g cholesterol: 10 mg fat: 2.8 g sodium: 274 mg protein: 6.7 g calcium: 146 mg iron: 0.9 mg fiber: 1.5 g