Sunday Dinners: Mandi's Sweet Potato Casserole and Brooke's Cranberry Sauce

A few of us ladies got together this week and had an early Thanksgiving meal. I love sitting down and enjoying a good meal with great friends. And I love making our tried and true holiday favorites. Here are two of my holiday favorites:

Mandi's Sweet Potato Casserole

Our dear friend Mandi recently moved from Virginia to Oregon. We sure do miss her. Our family will always have a wonderful reminder of the Wadley family on Thanksgiving when we sit down and enjoy her scrumptious sweet potato casserole.

4-6 lg sweet potatoes

poke holes in potatoes and bake at 350 for about 1 1/2 hrs. Let them cool and then peel-makes about 6 Cups cooked.

Then combine all this with the pulp from the potatoes:
3/4 cup sugar
1 1/2 teaspoon salt
1/4 cup butter
3 eggs
1/3 cup evaporated milk
1 teaspoon vanilla

Mix until light and fluffy. Pour into greased 9x13 pan.

Topping:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans (toasted)
½ cup melted butter
1/3 cup coconut


Mix and sprinkle over sweet potatoes

Bake 350 for 25 minutes

Brooke's Cranberry Sauce

This cranberry sauce has been a staple on my Thanksgiving table for years. It's tart and tangy and exactly what I think a cranberry sauce should be.

12-ounce bag of cranberries, picked over
1/2 cup honey
3 tablespoons firmly packed brown sugar, or to taste
2 3-inch cinnamon sticks
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg, or to taste
3/4 cup orange juice

In a saucepan combine the cranberries, honey, brown sugar, cinnamon sticks, cloves, nutmeg, and the orange juice. Simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until the cranberries have burst and the mixture is thickened. Transfer the sauce to a bowl and let it cool. The sauce may be made 2 days in advance and kept covered and chilled.