It’s almost Thanksgiving, and my Thanksgiving Cactus is blooming right on schedule. Last year I purchased several plants that were labeled Holiday Cactus. That started me researching the difference between a Thanksgiving Cactus and a Christmas Cactus. If you would like to learn the difference, you can read about it in my posts from last year.
Here is a second photo of the same plant. It has many blossoms opening. I have several other Thanksgiving Cacti that are beginning to flower and I will post them as the blossoms open.
I was given this recipe for Sweet Potato Casserole many years ago. It is one of my favorites. The recipe calls for sweet potatoes, not yams. I have tried it with both, and sweet potatoes are the best. The leftovers are delicious served cold like a dessert. I hope you will give it a try. It is very tasty, and perfect for Thanksgiving and Christmas dinner.
Three good sized sweet Potatoes 2 Eggs
1 Stick Butter ¼ Cup Milk
½ cup Sugar 1 ½ tsp. Vanilla
¼ cup Brown Sugar
1 Cup Crushed Cornflakes 1 Stick Butter
1 Cup Brown Sugar (packed) ½ cup Chopped Pecans
Cook, peel & mash potatoes. Mix with other ingredients (besides topping). Place in an ovenproof glass baking dish.
Mix all the Topping ingredients together with the melted stick of butter. Put topping mix on top of potato mixture in a glass baking dish. Bake at 450° degrees for 15 minutes or until golden brown. This sweet potato casserole is delicious, and I bet it instantly becomes one of your favorites.