
My husband, two kids and I go to my parents’ house every Thanksgiving for a wonderful home cooked dinner by my mom. One of my favorite dishes my mom used to make is Sweet Potato Casserole. The reason I say `used to’ is because each year I ask my mom what dish I can bring and she now has me bring this and another dish, a salad.
My mom is a teacher’s assistant at an elementary school and the Sweet Potato Casserole was one of the dishes brought to a potluck by another staff member. My mom loved it so much she got the recipe and we’ve been having it every Thanksgiving since. It’s more like a dessert than a side dish.
The Cranberry Fruit salad recipe I’m including was also found at a staff potluck at the school where my mom works. It’s sweet-tart, delicious and very easy which is a big plus at Thanksgiving time! I hope you’ll try them on your tables this year.

Ingredients
- 2 16 Oz Cans Sweet Potatoes
- 1/4 Cup Butter
- 3/4 Cup Sugar
- 1/2 Tsp. Salt
- 2 Eggs
- 1/2 Cup Milk
- 1 Tsp. Vanilla
Topping:
- 1 Cup Brown Sugar
- 1/4 Cup Butter
- 2 Tsp. Cinnamon
- 1/4 Cup Flour
- 2 Tsp. Cinnamon
- 1/4 Cup Flour
Instructions
- Heat yams & drain.
- Mash with other ingredients and mix well. Pour into ungreased 9' square glass baking pan. Mix all topping ingredients till crumbly.
- Spread on yams then bake at 350 degrees for 40 minutes.
Notes

Ingredients
- 1 12-oz pkg. cranberries fresh
- 1 20-oz can pineapple chunks drained
- 1 Cup sugar
- 1 pkg. mini marshmallows
- 1 12 oz. container Whipped topping
Instructions
- Put cranberries into food processor and process until finely chopped; add sugar and drained pineapple and process until blended.
- Put cranberry mixture into a large bowl and fold in whipped topping and marshmallows.
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