The Best Ever Sweet Potato Casserole

Shortly after my husband and I were married we went on a family vacation to Florida to visit family. We were there in the beginning months of December so we celebrated Christmas with them while we were there. My sister-in-law had an awesome Christmas Party where she invited all of her family, who kindly shared this recipe with our family. We were all drooling over it at the party, and couldn't believe that sweet potatoes could taste that good. When we arrived home we had to have this recipe for our Christmas dinner and we have been making it ever since. My husband who is not a big fan of Sweet Potatoes, loves this casserole. We took it to my families Thanksgiving 2 years ago, and boy was it a hit! Everyone gobbled it right up! It is made with the canned yams, which sure cuts back on time. Don't look too closely at the amount of butter, but realize that you probably could cut back a little. The topping is amazing! It will be the perfect side for your Thanksgiving dinner just like it will me for mine!!!

Sweet Potato Casserole

1 cup milk

2 Tbsp cornstarch

1 Larg can Yams, pour 1/2 juice off and mash the yams

3/4 stick of butter, melted and cooled

dash of cinnamon

1 1/2 cups sugar

2 eggs well beaten

Combine milk and cornstarch and whisk together until cornstarch is dissolved. Pour yams in a large mixing bowl and mash well. Add remaining ingredients, including milk and cornstarch mixture, and beat well. Pour in greased 9X13 pan and bake at 400 degrees for about 30 minutes or until it sets pretty good. I test mine just like you would a pumpkin pie, with a knife in the middle to check if it is set. While that is baking, mix the following ingredients together for the topping.

1 cup crushed cornflakes

1/2 cup melted butter

1/2 cup chopped nuts (pecans or walnuts are best)

1/2 cup brown sugar

Add the topping to the mixture and bake for about another 10-15 minutes.

***I used Bran Flakes instead of cornflakes, and they worked well. They are healthier too!!! If you are doubling the recipe, bake in a larger pan, such as a lasagna dish or cookie sheet pan. If you double and bake in 9X13 pan it will take much longer than the normal baking time.

Happy Thanksgiving!

Cranberry Casserole & Cranberry Pumpkin Bread

If you are looking for an awesome casserole to serve at your Thanksgiving dinner, this is the one!!! It is amazing! The sweet & tarty cranberries sugared with crunchy chunks of apples are delicious. The carmelized topping with pecans and oats just top this casserole off! It really is amazing! We look forward to this time of year so that we can eat this tasty casserole. This recipe comes from my husband's side. I have never been a fan of cranberries, until I was introduced to Cranberry Casserole. We made this for my family's Thanksgiving dinner 2 years ago, and boy was it a hit. We will be taking it again this year along with our Sweet Potato Casserole, which will be coming on monday...another casserole you do not want to miss out on. I halfed the recipe for my family of 4, but I will be doubling it for next week. Try a half batch now, then WOW your Thankgiving day guests! This casserole will not dissapoint you!

I combined my apple chunks, cranberries & sugar in the morning and let it sit all day. I have done this the night before too. You need to let it sit for some time so that the sugar dissolves and coats the apples and cranberries real well, stirring every once in a while. On to this wonderful recipe!

Cranberry Casserole

3 cups apples, chopped & unpeeled

2 cups cranberries, whole & washed

1 1/2 cups white sugar

Mix together and set aside. It is best to combine the night before and cover over night. You can also combine in the morning. Just make sure it sits long enough to dissolve the sugar completely to make a gooey syrup.

Topping:

1 1/2 cups oatmeal

1/2 cup brown sugar

1/3 cup flour

1/2 cup chopped pecans

1 stick butter (melted)

Combine topping ingredients and mix well. Place on top of apples and cranberries. Bake at 350 degrees for 1 hour.

***If your apples and cranberries are not juicy enough, add 1/2 cup water or apple juice before you cover with the topping. I have never had to do that. There is always plenty of juice. I realize that 1 hour of baking time takes away your oven, but you can bake it ahead of time and warm it up in the oven for 10 minutes before you serve. It is perfect!

If you have an over abundance of cranberries, use them in this delicious Cranberry Pumpkin Bread. It is awesome! I found this recipe at The Sisters' Cafe. Go to their link in our side bar. These sisters have got great recipes. We had quite the scare this week when my 3 year old decided to wander way too far from home. We were searching for him for 20 minutes. It was the worst feeling as a mother. I never want it to happen again, but I know that this was not the first time. I made this bread for a few people who came to help me search. It was a perfect treat with a thank you card for all their help. Thank you to Melanie at My Sisters' Cafe for the recipe. I will be making this for years to come. I just wish that I had some mini loaf pans. This recipe made 3 large pans. I put one in my freezer to take to my family this week. Find the recipe here: http://sisterscafe.blogspot.com/2008/11/cranberry-pumpkin-bread.html

Coming Monday... The Best Ever Sweet Potato Casserole!!!