Thanksgiving Sweet Tater Bake

Every year the holidays seem to go by faster and faster the older I become...

I’m sitting at my in-laws home with the smells of pumpkin pie and turkey among me and I couldn’t ask for anything more.

My husband and I awoke early this morning to drive to southern Missouri to kick-off our Thanksgiving visits with family and friends. When I arrived to my mother-in-law’s (Josefa) home we began cooking up a storm.

I brought her 5 cups of pumpkin puree I had made with pumpkins that my father grew in his garden this year to make pumpkin pies. She had already made the dough, so I had to do was roll out the pastry dough and make the pumpkin filling for the pies. When I finished that I started on what I think is one of the BEST side dishes I have ever made.

This Sweet Potato Bake has to be the most delicious dish ever!!!

Happy Thanksgiving to you and your family this holiday…and be sure and thank God for his many blessings and thank our troops for serving and protecting this great county that we are able to enjoy everyday!

Sweet Potato Bake
3 c. peeled sweet potatoes
1/3 tsp. salt
1 stick of butter
1 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. heavy cream

Topping:
1 c. packed brown sugar
1 c. pecans or walnuts
1/3 c. flour
5 T. melted butter

Cut the sweet taters in quarters and place in a large pot of boiling hot water until tender.

Drain and let cool.

Meanwhile, make the topping. Mix all ingredients together and stir to mix well.

After the taters have cooled, slide the peeling off. (By cooking the taters the skins will easily slide off.).

Grease a 2 qt. dish. Mash the potatoes well, with a hand mixer. Add the rest of the ingredients, except the cream and topping mixture and beat until smooth. Add the cream and mix. Add tater mixture to the greased dish. Sprinkle the topping over the potato mixture.

Bake for about 30-35 minutes...best if served warm.