Sweet Potato Casserole

Almost Holiday Time!

As you read this week’s recipe, I will be up north near Wadena, MN. Pa Lloyd is deer hunting with our son John. Maggie and I are hanging out with grandkids Hunter and Taylor!  I will also be doing some cooking, of course. They requested homemade cinnamon rolls which I made at home and took along! 

This time of year I am starting to think about the holiday baking and cooking. I love to look through my cookbooks and recipes and plan what I am going to bake. I came across my favorite recipe for sweet potatoes. Unfortunately I like sweet potatoes better than anyone else, but it wouldn’t be Thanksgiving without them on the table. My mom likes them, too, so even though they aren’t too popular with the masses, I make them every year!

Sweet Potato Casserole:
4 medium sweet potatoes, baked, peeled and sliced (don’t over cook them, just ‘til barely fork tender)

Put sweet potatoes in a buttered casserole.

Mix the following ingredients together and pour over the sweet potatoes:
1 cup packed brown sugar
1 cup apricot nectar (if you don’t like apricot use orange juice)
1/4 cup butter
2 tsp grated lemon rind
1 tsp cinnamon, dash of nutmeg

Mix together and boil 2 min, pour over sweet potatoes, sprinkle with chopped or whole pecans. Bake at 350 degrees for 30 min.

Think holidays and have a great week!!