We are spending Thanksgiving day with my side of the family. There will be 8 adults and 14 kids. That should be fun, right? The kids are so looking forward to playing with their cousins! We all are looking forward to the delicious food!!
Today, we cooked the turkey, Pumpkin Pie Cake, 3 pans of Sweet Potato Classic and we also made Buckeyes. My 11 year old had made the first batch of buckeyes and Mr. Sidetracked came home snacking on them, so he ended up making another batch. Now, we have more than enough buckeyes (aka peanut butter balls)!
Sweet Potato Classic
5 sweet potatoes
1/4 teaspoon salt
1/4 c. butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 c. white sugar
2 Tablespoon milk
Topping:
1/4 c. butter, softened
3 Tablespoon all-purpose flour (we used rice flour to make it gluten free)
3/4 c. brown sugar
1/2 c. pecans (we used walnuts, the store was out of pecans)
- Preheat oven to 350 degrees, lightly grease a 9×13 baking dish
- Bake or Boil sweet potatoes until you can slip the skins off with ease.
- Take skins off and mash potatoes. Add salt, 1/4 c. butter, eggs, vanilla extract, cinnamon, sugar and milk. Transfer to baking dish
- In a medium bowl, combine 1/4 c. butter, flour, brown sugar and chopped nuts. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over sweet potato mixture.
- Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
I hope you all have a blessed holiday weekend with your families!!
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