Welcome to my first edition of “Weekend Krumbs”. I thought is would be nice to add a little variety to my baking blog by sharing other facest of life to the mixing bowl. “Happy Birthday” to my beautiful, wonderful, bright Daughter Kaytlyn who is turning 16 today! She has requested a “giant” chocolate chip cookie with cream shees icing for her special day. I will post the Krumbs on that very soon.
I wanted to tak this opportunity to give everyone a few highlights of our Thanksgiving with our family furhter South. We spent Thanksgiving with my inlaws who are nestled in a beautifully untouched rural community in Southern Alabama. We drove down with the children (teenagers) on Wednesday evening. Traffic was a bit hectic for a moment there leaving Nashville but we made it safe and sound without a terrible amount of roadrage.
Thanksgiving morning myself my mother-in-law – Miss Judy, my daughter Kaytlyn and her two cousins, Makalya and Sarah got up and we began to cook. I just want to say at this point that I am so very proud of my Niece Makayla, at 17 she has developed a passion for cooking and baking that filled my heart with so much happiness. she had the honor this year of baking our Thankgiving turkey and what a wonderful job she did. It turned out completely moist and delicious, she also baked a Maccoroni and cheese casserole and prefect cast iron turley gravy. She truly made our thanksgiving meal one to remember and I want to giver her a warm Southern “Thank You Ma’am” with much Love!
Aunt Elaine whom lives two door down provided us fresh sweet potatoes from her garden and I could not wait to to turn them into a decadent Southern sweet potato casserole. I did not have the opportunity to get any photos of the making of it, I did manage to get one decent photo of it with my phone but alas, somone had already taken a taste.

Below is my recipe and I hope to take better photos in the near future.

For the casserole
5-6 large Peeled and precooked sweet potatoes, drained and mashed
28 oz can of Sweet potato pie filling
1 cup sugar
2 tsp salt
2 eggs
½ stick butter, softened, (do not substitute margarine)
1 tsp vanilla
½ cup canned evaporated milk

For the topping
1 cup brown sugar, packed
1/3 cup all purpose flour
½ stick butter, melted, do not substitute margarine
1 cup chopped pecans

Instructions
Preheat oven to 350 degrees.
In a very large bowl, mix mashed sweet potatoes, sugar, salt, eggs, softened butter, vanilla and evaporated milk together using a mixer on low to medium speed or by hand.
Spread mixture into a 9 x 13 un-greased casserole dish evenly.
Now prepare topping by mixing brown sugar, flour, melted butter and nuts with a fork in a separate bowl.
Sprinkle topping over casserole, making sure to entirely cover the casserole.

Bake at 350 degrees for 35 – 40 minutes

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