This year’s Thanksgiving made me truly realize how grateful
I am for what I have been given. I worked many hours in retail the day before
and the biggest shopping day of the year (Black Friday) the day after.
Thanksgiving day was filled with cooking, watching the parade and being with
family.
Many of us recently have been getting tangled up in the
commercial aspect of the holiday and have lost meaning of what the holiday is
truly for.
Gratitude.
Being present in all that you have and the family and
friends you are surrounded by.
This year I also have decided to fully learn how to cook.
Thankful I was given the best chef I know to be my mentor. My mother.
Here is a sweet potato casserole that would accompany any
meal perfectly.
Ingredients:
3 cups cut sweet potato (about 5 large sweet potatoes)
1 cup sugar
½ teaspoon salt
¾ stick of butter
½ cup evaporated milk
2 eggs
Topping Ingredients:
1 16 oz container of marshmallow fluff
1 cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup crushed nuts (walnuts or pecans)
- In a pot add peeled sweet potatoes cut in thirds, fill with enough water to cover potatoes
- Boil until sweet potatoes are soft and tender
- Drain the water
- Move the potatoes to a casserole dish
- Add all ingredients not including topping ingredients
- Mix together using a handheld mixer until smooth and combined
- Flatten the top
- Spread the marshmallow fluff on the entire top
- In a small bowl, mix the brown sugar, flour, butter and nuts
- Crumble this onto the marshmallow fluff
- Then bake at 350 degree for 35 minutes. It is ready to be taken out when the marshmallow has risen and toasted
