As a way to be more cost-efficient with groceries, my family used to get Food Sense every month (If you have it in your community you should check it out). Considering we had six growing children, this was a great way to make our grocery money spread a little more. In addition to awesome deals in food, they also included recipes for that month's groceries. One of our favourite recipes, that became a Thanksgiving staple is this recipe for Sweet Potato Casserole.
4 large Sweet Potatoes (approx. 2 1/2 to 3 lbs.)
1/2 c Brown Sugar
1/2 c Sugar
1 tsp Cinnamon
3/4 tsp Nutmeg
2 Eggs, beaten
1 c Pecans, coarsely chopped
1/4 c Flour
1/3 c Brown Sugar
3 Tbs Butter, melted
Preheat the oven to 350° F. Butter the bottom and sides of the casserole dish. Set aside.
Peel sweet potatoes, and cut into large chunks. Place in a saucepan of salted water.
Bring the water to a boil over medium high heat, cover, and then turn down to medium low heat. Boil for 20 to 25 minutes or until tender when poked with a fork.
Drain the water off the sweet potatoes and then place them in large bowl. Mash the potatoes (we use our mixer).
Add the white sugar, 1/2 c brown sugar, cinnamon, nutmeg, and beaten eggs. Stir until mixed evenly.
Pour the sweet potatoes into the buttered casserole dish.
Mix the pecans, flour, 1/3 c brown sugar, and melted butter together in a separate bowl. Sprinkle on top of the sweet potatoes.
Place the sweet potatoes in the preheated oven. Bake for 30 to 40 minutes.