Sweet Potato Casserole

On Saturday, Austin and I had the best intentions to go snowshoeing, but when we got up into the mountains, we realized there was really no need for the snowshoes.  So we went for a hike instead.

Once we were back there, it turned into a blizzard though!  We had to keep our heads down as we walked about 4 miles back to the car to keep from going snow-blind (not really, but seriously it was snowing hard)!

Then, this morning we woke up to the thinnest layer of snow covering the ground.  Quite frankly, not the white Christmas I'm hoping for, but that's what we're getting used to in Utah.  My point is: I'll take it.  The littlest snowflakes make me want to start up a fire, sip some cocoa and watch Miracle on 34th Street.

I'd also like to eat some holiday food.  When it comes to holiday food, sweet potato casserole has always been and will always be my favorite.

Sweet potato mash that's been made even sweeter topped with a pecan streusel - I mean, what's not to like?

SWEET POTATO CASSEROLE (serves 8)
(Double this recipe if you're making it for a holiday dinner.)
3 c. mashed sweet potatoes
1 c. sugar
1/2 tsp. salt
2 eggs, slightly beaten
1/4 c. butter
1/2 c. milk
1 tsp. vanilla
1 - 8 oz. can crushed pineapple, drained (optional)
For the Streusel Topping:
1/4 c. butter
1/2 c. brown sugar
1/3 c. flour
1/2 c. chopped pecans

1.  Once the sweet potatoes have cooled slightly, mix in sugar, salt, eggs, butter, milk, vanilla and pineapple.  Pour into a casserole dish.

2.  Melt butter.  Mix in brown sugar, flour and nuts with a fork until it forms a crumble.  Spread over the top of the casserole.

3.  Bake at 350˚ for 30 minutes - the top should be golden and bubbly.

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