We celebrated Thanksgiving at the home of Melissa, Tim and Peyton
The dining room table was set when we arrived on Wednesday afternoon.
Notice the plates and glasses are upside down. My mother always
did this to keep dust off the dishes when she set her table early.
Melissa purchased an organic fresh turkey
we cooked it in my 22 quart roaster.
It was moist and delicious.
Our Thanksgiving meal preparation was a family project!
We planned the menu to be a gluten free meal for Melissa,
including gluten free dressing and gravy.
We served green beans instead of my broccoli casserole,
and my "famous" mashed potatoes for the boys who don't
eat sweet potatoes.
Note: the dinner roll on my plate below is not gluten-free. :-)
I made the SIL's favorite Sweet Potato Casserole
with a gluten-free topping.
We didnt' tell him until after he tasted it.
Below, the casserole before the topping and baking.
I made the sweet potato mixture Wednesday night,
refrigerated, then sat out 30 minutes before adding the topping.
The gluten-free flour in the topping didn't set exactly
like the plain flour topping, but it tasted very good.
My recipe is below:
Sweet Potato Casserole Recipe
3 C sweet potatoes, cooked or canned (I use a 29 oz. Can, drained)
½ C. brown sugar
2 eggs, beaten
½ t. salt
½ stick butter or margarine, melted
½ C. evaporated milk
1 ½ t. vanilla
½ C. brown sugar
1/3 C. plain flour
1 C. chopped pecans (I use 1/2 cup)
1/3 stick butter or margarine melted
Mash sweet potatoes. Add sugar, eggs, salt, butter, milk and vanilla. Mix together. Put mixture into an lightly greased 8x8 casserole dish. Mix topping ingredients and spread over sweet potato mixture. Bake at 325 degrees for 30 minutes.
I hope everyone had a fun and restful Thanksgiving Day.
No Black Friday shopping for me this year!