My husband, two kids and I go to my parents' house every Thanksgiving for a wonderful home cooked dinner by my mom. One of my favorite dishes my mom used to make is Sweet Potato Casserole. The reason I say `used to' is because each year I ask my mom what dish I can bring and she now has me bring this and another dish, a salad.
My mom is a teacher's assistant at an elementary school and the Sweet Potato Casserole was one of the dishes brought to a potluck by another staff member. My mom loved it so much she got the recipe and we've been having it every Thanksgiving since. It's more like a dessert than a side dish.
The Cranberry Fruit salad recipe I'm including was also found at a staff potluck at the school where my mom works. It's sweet-tart, delicious and very easy which is a big plus at Thanksgiving time! I hope you'll try them on your tables this year.
Two 16 Oz Cans Sweet Potatoes
1/4 Cup Butter
3/4 Cup Sugar
1/2 Tsp. Salt
2 Eggs
1/2 Cup Milk
1 Tsp. Vanilla
Topping:
1 Cup Brown Sugar
1/4 Cup Butter
2 Tsp. Cinnamon
1/4 Cup Flour
Heat yams & drain. Mash with other ingredients and mix well. Pour into ungreased 9" square glass baking pan. Mix all topping ingredients till crumbly. Spread on yams then bake at 350 degrees for 40 minutes.
NOTES: May be made the day before and refrigerated before baking.
one 12-oz pkg. fresh cranberries
one 20-oz can pineapple chunks, drained
1 Cup sugar
1 pkg. mini marshmallows
one 12 oz. container whipped topping
Put cranberries into food processor and process until finely chopped; add sugar and drained pineapple and process until blended. Put cranberry mixture into a large bowl and fold in whipped topping and marshmallows.
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