Happy Turkey Day

It's that time of year, and I'll be spending my time with family and eating lots of delicious food. I will not be checking email over the next few days but anything received will get a reply next week. Hope you all have a great holiday!

For all my dedicated blog readers, I've decided to share my recipe for the best EVER sweet potato casserole. I promise that if you make this correctly, everyone will love it.

INGREDIENTS:
• 4 cups mashed sweet potatoes (I mash canned yams with the syrup drained off)
• 1/2 cup white sugar
• 2 tablespoons vanilla extract
• 4 eggs, beaten
• 1/2 pint heavy cream
• 1/4 pound butter, melted
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1 1/4 cups chopped pecans
• 1 cup flaked coconut
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 cups mini marshmallows

DIRECTIONS:
1. Butter one 2 quart casserole dish. Preheat oven to 400 degrees F (200 degrees C).
2. In a mixing bowl, mash the sweet potatoes; combine with sugar, vanilla extract, eggs, spices, coconut, marshmallows and cream. Blend well, and spread evenly in casserole dish.
3. Bake 20 minutes.
4. Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
5. Bake an additional 10 minutes.

**note: When cooked, the casserole will be moist but firm, similar to a souffle consistency. If it is still runny then it is not fully cooked. You may want to test around the edges for doneness before adding the topping because it is easiest to add additional cooking time at this point. Once the topping is on, you can cook for longer but will need to cover with foil so that the nuts don't burn.