Sweet potato and pumpkin goodness

Mmmm, mmm, I love fall! Especially fall foods: stews, chili, pumpkin, and of course, sweet potatoes! I made the following dishes for a progressive Thanksgiving dinner with some friends in Fredericksburg. I think they are delicious and I hope you do too! :)

Sweet Potato Casserole with Pecan Topping

Ingredients:

            3 cups mashed sweet potatoes (I microwave and then peel skins off and mash)

            1 cup sugar (regular or brown)

            ½ cup milk

            2 eggs

½ stick of butter (melted)

1 teaspoon vanilla

Topping Ingredients:

            ½ stick butter (melted)           

            1 cup brown sugar (I usually use less)

            ½ cup self rising flour

            1 cup chopped pecans

Combine first 6 ingredients, blend with mixer.  Pour into buttered casserole dish.  Mix topping ingredients until well blended.  Crumble on top.

Bake @ 350 degrees for 30-40 min or until topping is browned.

Serves 6-8.

Pumpkin Mousse

1 lrg box instant vanilla pudding

1 tsp cinnamon

½ tsp ground ginger

1 c. cold milk

1 c. canned pumpkin (not the pie mix)

1 ½ c. cool whip

Mix pudding and spices together.  Add milk, cool whip, and pumpkin.  Beat with whisk until mixed.  Chill 2 hrs.  You can garnish with more cool whip and chopped nuts on top.

Enjoy :)