I have a lot to be thankful for. I'm thankful that all of you tune in to read this blog every week. I'm thankful that we are making our way through this journey to move forward after miscarriage (or whatever personal upset you happen to be going through) together. I am thankful for the love and support of my incredible friends and family without whom I would have truly lost my mind this year. I am grateful for my husband who has been by my side heroically even through the midst of his own struggle to reconcile the aftermath of heartbreak. I am extremely thankful for the lessons this year has taught me and the ways it has helped me to grow. I'm also thankful for stuffing. And sweet potatoes. And pie. And the Macy's Thanksgiving Day Parade.
Truthfully, the thing I love about Thanksgiving is the tradition. I love the familiar voices, the familiar stories, the familiar flavors. We make and remake the same recipes year after year regardless of how the family around the table changes. This year there won't be a new baby at our table as we may have expected, but the comfort of this holiday is a constant. Life is so often fragile, and changeable, but Thanksgiving reminds us that family and tradition are not. So in the most maternal gesture I can think of to share with you, I'd like to make a Thanksgiving offering of my mom's sweet potato casserole recipe. This is the recipe I have prepared every Thanksgiving that I have not been able to be with my mom (including once overseas where, let me tell you, it is not easy to scrape together the ingredients for a turkey day feast). It's the recipe I bring to my in laws house to trick them into thinking that I'm a real live grown up that can make a Thanksgiving dish. It's the recipe that is my favorite thing to have left over. Enjoy! Wishing you, and whatever your family looks like this year, a beautiful holiday.
Truthfully, the thing I love about Thanksgiving is the tradition. I love the familiar voices, the familiar stories, the familiar flavors. We make and remake the same recipes year after year regardless of how the family around the table changes. This year there won't be a new baby at our table as we may have expected, but the comfort of this holiday is a constant. Life is so often fragile, and changeable, but Thanksgiving reminds us that family and tradition are not. So in the most maternal gesture I can think of to share with you, I'd like to make a Thanksgiving offering of my mom's sweet potato casserole recipe. This is the recipe I have prepared every Thanksgiving that I have not been able to be with my mom (including once overseas where, let me tell you, it is not easy to scrape together the ingredients for a turkey day feast). It's the recipe I bring to my in laws house to trick them into thinking that I'm a real live grown up that can make a Thanksgiving dish. It's the recipe that is my favorite thing to have left over. Enjoy! Wishing you, and whatever your family looks like this year, a beautiful holiday.
sweet potato casserole
3 c. sweet potato, cooked, mashed
1/2 c sugar
2 eggs
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
topping: (we usually double this because its the best part!)
1 c. brown sugar
1/2 c. flour
1/2 stick margarine / butter (melted)
1 c. chopped pecans (optional)
1. bake sweet potatoes @ 450 degrees for 1-1.5 hours depending on size or until soft to the touch
2. while still warm, scoop out potato meat into mixer bowl. use wire whisk beater and beat potatoes until they are
smooth and free of lumps.
3. add other ingredients & blend well
4. pour potato mixture into buttered pan
5. combine topping ingredients in medium bowl. using a pie crust blender combine until thoroughly mixed and looking
crumbly.
6. crumble over the top of the potato mixture
7. bake, uncovered, at 400 degrees for 30 minutes. serve immediately.
1/2 c sugar
2 eggs
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
topping: (we usually double this because its the best part!)
1 c. brown sugar
1/2 c. flour
1/2 stick margarine / butter (melted)
1 c. chopped pecans (optional)
1. bake sweet potatoes @ 450 degrees for 1-1.5 hours depending on size or until soft to the touch
2. while still warm, scoop out potato meat into mixer bowl. use wire whisk beater and beat potatoes until they are
smooth and free of lumps.
3. add other ingredients & blend well
4. pour potato mixture into buttered pan
5. combine topping ingredients in medium bowl. using a pie crust blender combine until thoroughly mixed and looking
crumbly.
6. crumble over the top of the potato mixture
7. bake, uncovered, at 400 degrees for 30 minutes. serve immediately.
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