Thanksgiving Cooking

We hope you all had a restful Thanksgiving break!

This time of year is so beautiful with the autumn colours on the leaves and the holiday lights sparkling in trees and homes. But paradoxically it can be an equally tough time too.  We are bombarded with media messages of happy perfect families and friends eating together around perfectly dressed tables and beautiful photo-shopped food.  Reality can be quite different and I wanted to dedicate this short post to those who suffer the blues for so many reason through the holiday season.

Kasa Thansgiving spread
My burnt casserole on the bottom left!

So in the spirit of showcasing reality as it is, and being grateful for all of it, perfect or not. I’d like to share that this Thanksgiving dinner I burned my usually perfect pecan crusted sweet potato casserole. In the process, I burned my niece Neena’s homemade biscuits too. Literally dropped my hearty greens on the floor and over cooked the brussel sprouts 🙁   

I’ve shared the sweet potato recipe I’ve been making for years and usually never fails to please.  It’s absolutely amazing.

Sweet Potato Casserole





  • 8 Medium sweet potatoes
  • 1 Stick butter
  • 1 Cup sugar
  • 1 Cup milk
  • 1 Teaspoon salt
  • 5 Eggs
  • 1 tsp vanilla essence


  • 1 Cup brown sugar
  • 1/2 stick butter
  • 1/2 Cup plain flour
  • 1 Cup chopped pecans

Cook sweet potatoes in an oven for about an hour until soft.  Scoop out the flesh and mix well with all the ingredients for the casserole other than the eggs.   Once well mixed, beat the eggs and add to the casserole.

Blend together the first three ingredients for the topping until it resembles fine breadcrumbs.  Mix in the pecans.

Top the sweet potato mix with the topping and bake in an oven heated to 350 degrees for approximately an hour until puffy and browned on top.  Not burned!


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