Sweet Potato Casserole

Family Favorite

This is my version of my grandmother's recipe that I fix for all family gatherings and for the holidays!

This Easter I fixed two casseroles - one for

a family gathering and one for our Easter dinner.

Sweet Potato Casserole

6 to 7 medium sized Sweet Potatoes

1 cup light brown sugar

2 eggs

6 Tbsp. melted butter

1 tsp. vanilla

2 tsp cinnamon (optional)

Topping

1 1/2 c. self rising flour

1 cup sugar

3/4 cup softened butter

pecans (optional)

To Make Casserole

Bake sweet potatoes at 350 until cooked through - about 1 hour. Let cool. Peel potatoes and place in electric mixer. Add brown sugar, melted butter, eggs, vanilla and cinnamon. Mix until completely incorporated. Pour into a 13X9 baking pan.

To Make Topping

Place self-rising flour, sugar and softened butter into mixing bowl. "Crumble" with your hand until butter is mixed through - will be crumbly, but should hold together when squeezed. Spread evenly over sweet potato casserole and top with pecans if desired. Bake at 350 20 to 30 minutes until golden brown.

Serve warm.

Thank you for stopping by!

I am sharing this post with

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Foodie Friday

Michael Lee is having an ongoing celebration of the publication

of her new book,

"Gone With A Handsomer Man"

You aught to pay her a visit to see all the wonderful events!

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Southern Style Dinner

Cooking A Mess of Greens

My daughter was blessed to receive these 

beautiful - organically-grown greens yesterday.

She asked that I cook them for our dinner.

We have Mustard Greens and Kale.

The Mustard Greens are on the left and the Kale is on the right

Both she and I love Kale, but I have never cooked 

Mustard Greens - we usually have Collards.

I have a very good recipe for Collards I will share at

another time.

I found that Mustard greens are cooked pretty much

similarly to Collards.

The key to any green is to thoroughly cleanse them - 3 to 4 times

and to remove the stem spine - too tough.

The Kale is on the left and the Mustard Greens are center -front

To go along with the greens I pan fried pre-sliced ham-

Kentucky Legend Double Smoked - fantastic flavor!

My mother-in-law had prepared cornbread dressing

for Sunday dinner and gave us some to take home

and I added cornbread - cooked in a cast-iron skillet.

Mustard Green Recipe

Large Bunch of Mustard Greens

1/4 lb ham - cubed - or cooking meat

1 tbsp olive oil

2 cups water

2 tsp sugar

salt and pepper to taste

***

Clean and remove stem and spine from Mustard Greens

set aside

In a large pot, lightly brown ham cubes.

Add a touch of the water to deglaze the pot

top with the prepared greens and the remainder of the water.

add sugar and stir. Allow greens to cook down on a medium heat setting

until they appear completely wilted. Add Salt and Pepper to taste.

Kale Recipe

Large bunch of Kale

3 to 4 tbsp Olive Oil

2 cloves minced garlic

Salt and Pepper - to taste

***

Clean and remove stems and spine from Kale

Heat Olive Oil in large frying pan; add 

minced garlic -cook briefly - no more than

a minute - you do not want to brown or to 

burn your oil - you just want to flavor it.

Add Kale a few bunches at a time stirring

as you go until all Kale is incorporated.

Continue to stir-fry Kale until it appears

completely wilted.

Salt and Pepper to taste.

Thank you for stopping by, I will be sharing this post with

Designs by Gollum's 

Foodie Friday

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Southern Cuisine

Update

Blue Willow Inn

My husband reported that he enjoyed his visit to the Blue Willow Inn and that the food was , 'o.k'. Now, I have to expound upon this verdict a little bit. 

My husband is a Southern boy born and bred. He is very particular about his Southern food - there are just a few dishes that no one can do as well as his mother.

He shared that he thought that Paula Deen's food at her

restaurant, The Lady and Sons in Savannah was better.

The service at Blue Willow Inn was very good and the 

atmosphere was  exceptional. 

He also said, very diplomatically I thought, that he thought my cooking was better. 

Not only that, but he brought back this lovely tassle. 

He wasn't sure I'd like it - I think it is beautiful and that he was very thoughtful - 

I have it hanging from the chandelier in our dining room.

I still would like to visit Blue Willow Inn some day, but I am  

content with the thoughtfulness and generosity of my husband.

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