Sweet Potato Casserole

Ingredients:

Sweet Potato Mixture:

3 cups sweet potatoes, cooked (approx. 3 large sweet potatoes)

1/2 cup sugar

1/2 tsp. salt

1 tsp. vanilla 

2 eggs, beaten

1/2 cup butter, melted

Topping:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted

Directions:

Cook sweet potatoes (boil, bake or pop them in the microwave... our preferred method is to boil, just make sure the pot doesn't boil over. 

Make the topping by combining brown sugar, flour, nuts and butter in a mixing bowl. Chill in the fridge until ready to use (this helps the crumble maintain its form and not melt into the sweet potatoes). 

Peel and mash the sweet potatoes. 

Combine sweet potatoes with sugar, salt, vanilla, beaten eggs and butter, beat thoroughly with a hand mixer for about 3-4 min. to increase the fluffiness

Pour sweet potato mixture into a 2 quart baking dish*. If making ahead of time, can refrigerate at this point, leaving the topping in a separate container or ziplock bag. 

Sprinkle the chilled topping over the top and bake for 30-40 minutes at 375 degrees

*Note: For a 9x13 pan, 1.5x the recipe (that's what we did Thanksgiving 2022), doubling the recipe would require a 9x13 plus an 8x8 or something similar or a REALLY full 9x13. In 2025 we doubled the recipe and baked in two 9x13 pans - we thought there was too much topping, so we didn't use it all

Pretzel Jello Salad

Pretzel Crust (bottom layer)

2 1/2 cups crushed pretzels (approx. 4 cups uncrushed)

1 cup melted butter

3 Tbs. sugar

Mix and press into a 9x13 pan, Bake at 400 degrees for 8 min.

Cream Cheese Cool Whip (middle layer)

1 cup sugar

8 oz. cream cheese, softened

8 oz. cool whip

Mix sugar and cream cheese. Fold in cool whip. Spread over cooled pretzels being sure to seal edges so there are no gaps. (You don't want the jello top layer to be able to leak down to pretzel crust.) Chill for one hour. 

Jello and Berries (top layer)

6 oz. raspberry* jello

20 oz. frozen raspberries*

2 cups water, boiling

Mix jello with 2 cups of boiling water. Add semi-thawed berries. Cool in a glass dish in the fridge briefly (do not let the jello set). Pour over cream cheese layer. Chill until set approx. 2 hours. 

*can do strawberry instead of raspberry

Green Bean Casserole

Ingredients:

2 cans cream of mushroom soup

1 cup cheese, shredded

1/2 cup sour cream

1 tsp. onion powder

1/2 tsp. salt

1 tsp. garlic powder

4 cans green beans, drained

1 bag crispy fried onions

Directions:

In  a medium size bowl, mix together cream of mushroom, cheese, sour cream, onion powder, salt, and garlic powder. 

Then mix in drained green beans and 1/2 of a bag of the crispy fried onions. Put in the bottom of a 9 by 13 pan. 

Bake at 350 degrees for 30 minutes. 

Add the rest of the crispy fried onions and bake for another 5-10 min.

Note: if you want to add a little more crispy fried onions to the top, go for it, but that would require using part of an additional bag, which can be a bit annoying