Unless you have food allergies.
For October and November, Christina and I will be sharing dairy-free and gluten-free recipes, perfect for the holidays. Hopefully, you’ll discover something new to incorporate into your next family gathering…
I’m starting off October by re-sharing something I cook every Thanksgiving.
Sweet Potato Casserole
3 large cans sweet potatoes ( I prefer mashed)
1 cup sugar
1 tablespoon vanilla
1 stick butter or margarine (softened)
Drain and mash potatoes if not already mashed. Add 1 cup sugar, 3 eggs, 1 tablespoon vanilla, and 1 stick butter (softened); mix well. Spread into pan.
2 cups brown sugar
2/3 cup flour
2 cups chopped pecans
2/3 c. butter or margarine, melted
Mix brown sugar, flour, pecans, and melted butter; crumble on top of casserole. Bake at 350 degrees for 1 hour.