Edited Dec. 24, 2012: I'm making this for Christmas lunch tomorrow at my parents', and figured I'd share it again. Hope you all enjoy some delicious food over the holiday, as well!
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Rob and I started dating four years ago, just before Thanksgiving. I actually knew his parents before I knew him, but he was still very careful about inviting me over for the holiday that year. I showed up for pie that evening and was bowled over by how gracious and welcoming his clan is.
Since then, I've enjoyed several Thanksgivings with them - especially the food. His mom is a phenomenal cook. Here's one of two cranberry recipes of her's I'm going to share as a part of my Take Back Thanksgiving [3] efforts. If you want to help, email me [4] a recipe or a favorite tradition, or leave it in the comments. I've already gotten a couple I can't wait to share.
To start us off, though, here's Rob's mom's recipe for Sweet Potato Cranberry Casserole. Boy, is it good.
Sweet Potato Cranberry Casserole
4 large sweet potatoes
2 cups cranberries (washed and picked over)
1/2 cup brown sugar
1/2 cup orange juice
1/4 cup margarine or butter
Topping:
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped walnuts or pecans
1/4 cup margarine, softened.
Boil sweet potatoes until tender. Cool, peel and slice 1/4-inch thick slices.
Butter a 2-quart baking dish. Put half the sweet potatoes in bottom of the baking dish. Sprinkle half the cranberries and brown sugar over them. Dot with butter. Repeat layers. Pour orange juice over all, cover and bake at 350 degrees for about 45 minutes. (Cranberries are done and casserole is bubbly.)
Mix topping ingredients in a small bowl. Sprinkle over casserole and bake uncovered 10 minutes more.
Photo from this Flickr page. [5]
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