It's finally time to start preparing for the Thanksgiving festivities!

Everything here at the bakery has been extremely busy with many orders for sweet treats and fresh baked breads. In honor of the holiday I am going to be sharing with you fans not only my favorite Thanksgiving recipes from the bakery but also the recipes that I make every year which I have received from friends, family and fellow foodies.

First up, a constant favorite, sweet potato casserole!

Ingredients

2 1/2 pounds sweet potatos peeled and cut into small chunks

2 large eggs

1 tbs canola oil

1 tbs honey

1/2 cup milk

2 tsp orange zest

1 tsp vanilla

1/2 tsp salt

Topping ingredients

1/2 cup whole wheat flour

1/3 cup brown sugar

4 tsp frozen orange juice concentrate

1 tbs canola oil

1 tbs melted butter

1/2 cup chopped pecans

Place sweet potatoes in a large saucepan. Cover with water and bring to a boil. Cover and cook over medium heat until tender. Drain then return to the pan. Mash with a potato masher and measure out 3 cups. Reserve extra. Preheat oven to 350 degrees F. Spray an 8 inch square baking dish with oil. Whisk eggs, oil and honey in a medium bowl. Add mashed potato and mix. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the baking dish.

Now prepare topping. Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the sweet potato mixture. Bake casserole until heated through and the top lightly browned, about 35 to 45 minutes.

This recipe is ooey gooey and delicious and pairs perfectly with a stuffed turkey!

Comments (0)

Show/hide comments

Name

Comment

smaller | bigger

Write the displayed characters

Add Comment