Could I Actually Be...Prepared?

It seems unbelievable, but I actually have all of my assigned Thanksgiving food items, save a fresh baked apple pie, ready to go.

Fortunately for me, casseroles freeze well. Despite my touch o' cold, this week I made green bean casserole and two versions of sweet potato casserole. They sit, wrapped securely in multiple layers of aluminum foil, ready to defrost during the drive to my sister-in-law's where we'll bake them Thanksgiving Day.

Shannah's Sweet Potato Casserole

3 c. mashed sweet potatoes

1/4 c. granulated sugar

2 eggs

1 t. vanilla

1/4 c. butter or margarine

Combine together. Lightly coat one 9x13" pan with cooking spray. Place mixture in pan.

Topping:

1 c. brown sugar (do not pack)

1 c. pecans, chopped

1/3 c. flour

1/3 c. butter or margarine

Mix sugar and flour. Blend butter in thoroughly. Stir in nuts. Spread evenly over sweet potato mixture.

Bake at 350F for 30 minutes.

The recipe can be easily adapted if you have revelers who believe Thanksgiving must include marshmallow-topped sweet potatoes. Instead of making the brown sugar-nut topping, bake the casserole, without any topping, as directed. Remove the casserole during the last 8 minutes of cooking, add mini-marshmallows, and finish baking. Casserole is done when marshmallows are golden brown.

Even better...make both versions! Instead of placing the casserole in one 9x13" pan, divide the sweet potato mixture between two 8x8" pans.

Our celebration this year will include 16 people. While debating how much to prepare, I stumbled across a wonderful website that helps you plan quantities. You can bet that I've bookmarked Ellen's Kitchen for future reference!

On a side note: While I'm feeling better today, poor Kelly definitely has had it worse. He's still down with a fever. However, this illness experience is much better than last February when we both had the flu at the same time. At least this go-round, I've been able to play nursemaid. Feel better soon, sweetie!!!