Contributed by: Paula Buckley, Charleston
“This recipe came to me via my aunt, who got it from the 'Flowertown Ladies of Summerville' cookbook. We've made it every Thanksgiving and Christmas for at least 30 years.”
Makes about 8 servings
3 cups mashed sweet potatoes (3 or 4 large baked sweet potatoes, skin removed)
¾ cup sugar
½ cup milk
2 eggs, beaten
½ teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon cloves
For the topping
½ cup all-purpose flour
1 cup brown sugar
1 cup chopped pecans
¼ cup melted butter
Beat together sweet potatoes and remaining ingredients with mixer until soupy. Pour into 1½-quart casserole dish.
Mix together topping ingredients, spread over potatoes.
Bake at 350 degrees for 40 minutes or until topping is almost hard. The topping will set up firmly once it cools for a few minutes.
Makes about 2½ cups
1 package (12 oz.) fresh or frozen cranberries
1 medium orange
¾ to 1 cup sugar
1. Cut unpeeled orange into eighths; remove seeds.
2. Place half of the cranberries and half the orange pieces in food processor or blender. Pulse the food processor or the blender until evenly chopped. Transfer to a bowl.
3. Repeat with remaining cranberries and orange.
4. Stir in sugar to desired sweetness. Store in refrigerator or freezer.
The sweet/tart flavor is excellent with the rich Thanksgiving meal, and it goes perfectly on a leftover turkey sandwich.
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