Matthew's Sweet Potato Casserole

One of our favourite recipes, that became a Thanksgiving staple is this recipe for Sweet Potato Casserole. My oldest decided it was his responsiblity to make this whenever we want it. We just call this Matthew's Sweet Potato Casserole. Even my sweet potato haters love this recipe. No marshmallows come in contact with this perfect casserole.

Matthew's Sweet Potato Casserole

Ingredients:

        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

Directions:

1. Preheat the oven to 350°.
2. Butter the bottom and sides of the casserole dish. Set aside.
3. Peel sweet potatoes, and cut into large chunks.
4. Place in a saucepan of salted water.
5. Bring the water to a boil over medium high heat, cover, and then turn down to medium low heat.
6. Boil for 20 to 25 minutes or until tender when poked with a fork.
7. Drain the water off the sweet potatoes and then place them in large bowl.
8. Mash the potatoes (we use our Kitchenaid).
9. Add the white sugar, 1/2 c brown sugar, cinnamon, nutmeg, and beaten eggs.
10. Stir until mixed evenly.
11. Pour the sweet potatoes into the buttered casserole dish.
12. Mix the pecans, flour, 1/3 c brown sugar, and melted butter together in a separate bowl.
13. Sprinkle on top of the sweet potatoes.
14. Place the sweet potatoes in the preheated oven.
15. Bake for 30 to 40 minutes.

Enjoy!

            Ingrid

Eggnog Fudge

I Love eggnog!

I Love fudge!

When I found this recipe over at An Affair From the Heart and originally from Chocolate, Chocolate and More  I just had to share it with you all.  I can't wait to try it out!

Eggnog Fudge

Ingredients:

        1/2 cup Butter

        2 Tbs Heavy Whipping Cream

        3/4 cup Eggnog minus 2 Tbs

        2 cups Sugar

        1 10 oz bag White Chocolate Chips

        1 7 oz jar Marshmallow Fluff

        1/2 tsp Nutmeg

        2 tsp Vanilla Extract

Directions:

1. Line a 9×9 baking dish with foil and butter well.
2. In a medium saucepan combine butter, eggnog, cream and sugar.
3. Bring to boil over medium heat stirring occasionally. 
4. When it boils, reduce the heat and continue cooking until candy thermometer registers 234 degrees. (soft ball stage). 
5. Remove from heat and stir in white chocolate chips. 
6. Stir until combined.
7. Add marshmallow, nutmeg and vanilla.
8. Stir until smooth.
9. Spread into prepared pan.
10. Garnish with a sprinkle of nutmeg on top.
11. Let cool at room temperature.
12. Then place in refrigerator.

Store in refrigerator for up to 3 weeks.

Enjoy!

            Ingrid