Mmmmmmmm! Thanksgiving. We deep fried two turkeys just so we'd have enough leftovers. They were latin style, injected with mojo. Delish! My romantic hubby made me a heart out of the two turkey necks. Awwwwww, so sweet. Thanks, hon. Love you too.
I found a new sweet potato recipe this year that ROCKS! It is topped with a pecan-marshmallow streusel, so you get the best of both worlds. Here it is...
Sweet Potatoes with Pecan-Marshmallow Streusel
5 lbs. sweet potatoes. Probably about 10 large ones, we used 7 huge ones.
Bake at 400 about an hour or so.
Once they've cooled enough so you can handle them, add:
3 eggs, beaten
2 tsp vanilla
2 tsp cinnamon
1/4 cup honey
1/2 cup butter
a little orange juice if you have it on hand. I added about 1/4 cup I think.
Mix well and spread in a casserole dish.
3/4 cup unsalted butter at room temperature
3/4 cup sucanat (or brown sugar)
3/4 cup flour
1/4 tsp cinnamon
1/4 tsp salt
1 cup toasted pecan pieces
1 cup mini marshmallows
Mix butter, sucanat/brown sugar, and flour until crumbly. Add cinnamon and salt. stir. Add pecans and marshmallows, mix. Spread evenly over the casserole.
Bake at 350 for about 35 minutes
Hope you had a chance at some point today to reflect on God's goodness and to thank Him for not just the earthly, tangible blessings but also for His mercy and grace.