Sweet Potatoes Two Ways

Tuesday, November 23, 2010

Sweet potatoes....It just doesn't seem like Thanksgiving dinner without them. I've tweeked our family favorite to the point that everyone in our house LOVES my way of presenting them for Thanksgiving. I posted the recipe I use last year (here it is).

My friends at Gooseberry Patch shared ~ Sweet Potatoes Two Ways ~ And I thought I'd pass those recipes along to my readers. Do you serve sweet potatoes for Thanksgiving and if you do, how are you doing them?

Originally shared by Mary Coglianese of Kailua, Hawaii, this recipe can be found in Goosberry Patch's, Best-Ever Casseroles.

Pecan-Topped Sweet Potato Bake

3 sweet potatoes, boiled, peeled and mashed
1/2 c. sugar
1/2 c. butter
2 eggs, beaten
1 t. vanilla extract
1/3 c. milk

Combine all ingredients; mix until very smooth and spread in a lightly greased 11" x 7" baking pan. Sprinkle topping over potato mixture and bake for 25 minutes at 350 degrees. Serve hot. Makes 4 to 6 servings.


1/3 c. butter, melted
1 c. brown sugar, packed
1/2 c. all-purpose flour
1 c. chopped pecans

Combine all ingredients in a bowl; mix well.

Shared by longtime Gooseberry Patch contributor Kathy Grashoff of Fort Wayne, Indiana, this recipe appears in, Autumn in the Country.

Apple & Sweet Potato Bake

4 c. apples, cored, peeled and sliced
4 c. sweet potatoes, peeled and sliced
2 t. onion, minced
3/4 c. apple juice
3/4 c. maple syrup
1/2 c. butter, melted
12 brown & served breakfast sausages

Layer apples, sweet potatoes and onion in a greased 2-quart casserole dish; set aside. Combine juice, syrup and butter; pour over layered mixture. Cover and bake at 350 degrees for one hour. Arrange sausages on top; bake for an additional 15 to 20 minutes, or until sausages are browned. Serves 6 to 8.

Sharing at Lisa's Tempt My Tummy Tuesday!