Ellie & Elizabeth

It's the recipe that makes me a rock star. The one that everyone wants afterwards and the one I'm expected to bring for every holiday dinner. It's the bomb.com.

I'd like to say I made it up and it's my secret recipe...but it's actually from a little country church cook book. Hello southern ladies, gorgeous AND can cook!

So that's one dish on the Thanksgiving menu. Don't let the fact that there's a vegetable in the name fool you, it's totally pie in disguise.

Meanwhile in our house, I'm living with Buddy the Elf - aka Bear. There's no one more excited than Christmas than Bear and he's totally skipping Thanksgiving. He has played Michael Buble's version of 'Baby, It's Cold Outside' exactly 52 times, insisted we all sit down and watch 'Christmas with the Kranks', (and snuggle under a reindeer blanket and hold hands) and has already dug out the Christmas decor. He got mad at me yesterday because I wouldn't take him Christmas shopping to buy everyone he knew Christmas presents with his nonexistent money. Oh yeah, and he pranced through the house early Saturday morning blowing a trumpet. I'm not sure that one is related to Christmas, but knowing him it was wrapped in mistletoe. I totally wouldn't be surprised if I wake up to a house full of paper snowflakes and find him eating spaghetti with syrup.

So on that note, below is the pie...er, I mean, casserole recipe.

I gotta go finish decorating for Christmas, and hold hands and snuggle. And thank the Lord above that my child loves Michael Buble, because I do too.

SWEET POTATO CASSEROLE

3-4 cups cooked mashed sweet potato*

1 cup sugar

1 stick melted butter

2 beaten eggs

1 tsp. vanilla

1/3 cup milk

*Don't cheat and use canned sweet potatoes, it won't be as good. Boil 3-4 sweet potatoes with the skins on, let them cool and the skins will peel right off).

Preheat oven to 375 degrees. Combine all above ingredients and mix well. Pour into a 2 quart casserole dish. Bake for 30 minutes.

TOPPING:

1/2 cup firmly packed brown sugar

1/4 cup all purpose flour

1/2 Tbsp melted butter

1/2 cup chopped nuts

Combine and mix well...P.S.- this topping also tastes good without the nuts if you have a nut allergy to deal with like me :)

Spread topping over the baked casserole and bake for an additional 5-10 minutes.

LET ME KNOW IF YOU TRY THE RECIPE!

Have a HAPPY THANKSGIVING!

Love,

Elizabeth