Saturday, October 2, 2010

Sweet Potato Casserole

My daughter had a writing assignment. The question was, "What is your favorite season and why?" I'm sure that my third grade teacher posed the same question to my class. I have no idea how I answered it in the third grade, but if Ms. Martz asked me that question today I'd say that my favorite season was fall. I love fall. Have I ever mentioned that? I love watching the leaves turn colors. I like the crunchy sound that fall makes when you are walking in the leaves. I used to bring the leaves home and decorate my desk with all the oranges, reds, and yellows. I love my cloth pumpkins made with their Halloween and autumn fabrics that decorate my mantle. I love the smell of baking in the fall...Sweet Potatos, Pumpkin,'s the most homey, comforting, safe smell. Here is a dish that is perfect for celebrating autumn and it's tasty, too. I like this recipe because the sweet potatos aren't smothered in marshmellows...not that marshmellows are bad...I think I've just outgrown them.

2 1/2 lbs sweet potatos
2 eggs, lightly beaten
3 tbsp butter, melted
2 tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
freshly ground pepper
1/4 c pecans, coarsly chopped

Preheat oven to 400 degrees F. Pierce sweet potatos a couple times with a fork. Bake for 45-50 minutes. Set aside to cool. Turn oven down to 350 degrees F. Peel skin off the potatos and slice into about one inch chunks. Put into a med bowl and mash. Add eggs, butter, brown sugar, and spices. Mix until smooth. PAM a 8X8 casserole dish. Add mixture. Sprinkle with nuts. Bake for 30 minutes. Serve immediately.

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