Saturday, November 27, 2010


Well if you've been reading my blog you have noticed that I didn't post everyday my thanksgiving recipes. I apologize... this week was FAR from what I planned. Oh well though, it was still good. What might you ask is the reason my plans crashed and burned? It was the sick kids, those darn little buggers spoil my plans all the time! Just kidding! It was the sick kids though. Parker started it, he was sick all last weekend hacking cough fever, the whole ten yards, then Denver woke up Monday hacking so no school for him, that night he really didn't do well, the cough turned to croup and we were up all night with him. I took him in first thing in the morning and his oxygen intake was so low they immediately admitted him to the hospital. I spent all day with him there, doing breathing treatments and oral steroids. We were sent home later that evening, to find Porter hacking. It was a crazy week, and they are all still trying to get over it. Though I must say it was the quietest my house has EVER been with the kids awake, none of them had voices, I must admit it was kind of nice :) Our Thanksgiving was nice, we brought the meal to Darwin's great grandparents and shared it with them. They couldn't believe how much food there was! It was fabulous, I made this fabulous sweet potato recipe that will now be a regular, it is divine! Don't be too shocked mom, my taste buds have fully developed now and I love things like, sweet potatoes and squash, not sure they are ready for mincemeat though;) here is the recipe for you all to try, super yummy!

4 medium sweet potatoes
1 cup white sugar
1 cup milk
2 eggs
1 tsp vanilla
1 tsp salt
1 cup brown sugar
1 cup pecans
1/2 cup flour
3/4 stick of butter

Bake the sweet potatoes till fork tender about 30-40 minutes at 350` split open and scoop out the goodness into a large bowl. Mash, add the milk, eggs, vanilla, white sugar and salt. Mash till well mixed and smooth. Spread into an oven safe dish. Chop the pecans finely. In a small bowl, combine the pecans, flour, brown sugar and butter. Top the sweet potatoes with the "crumble" topping and bake for an additional 20 minutes. Serve hot. Delicious!


  1. Wow, that's pretty darn close to MY recipe - we must be related!

    Sweet Potato Mixture:
    3 cups mashed sweet potatoes
    1 cup sugar
    1/2 teaspoon salt
    1 teaspoon vanilla
    2 eggs, well beaten
    1 stick (1/2 cup) butter

    Crust Mixture:
    1 cup brown sugar
    1/3 cup flour
    1 cup chopped nuts (Pecans preferred)
    1/3 stick butter

    First, combine Crust Mixture in mixing bowl and hold on the side.
    Combine Sweet Potato Mixture ingredients into a mixing bowl in the order listed. Combine thoroughly.

    Pour mixture into buttered baking dish.
    Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
    Bake for 30 minutes at 350 degrees F. Allow to set at least 30 minutes before serving

  2. I m glad your taste buds are maturing. I do believe you met to say it was Denver who was in the hospital. I will need to remember the sweet potato recipe. I think I need a new one. All was well here.