In the South it just wouldn’t be Thanksgiving dinner without a Sweet Potato Casserole. Is it a side dish or a dessert? It’s whatever you prefer! Whether you choose to eat it during the meal or at the end it doesn’t matter….it’s delicious either way. One plus to eating it as a side dish is that you aren’t as stuffed as that Thanksgiving Turkey at the end of the meal to enjoy a heaping helping of this sweet and crunchy dish.
Easy Sweet Potato Casserole
1- 29 ounce can of sweet potatoes in syrup, drained well
3/4 cup sugar
1 stick of Country Crock softened
2 eggs
1 teaspoon of vanilla
a pinch of salt
Preheat oven to 30 degrees. Mix all ingredients together and pour into an 8×8 baking dish or you can do as I did and bake in individual ramekins.
Optional additions: 1 teaspoon of cinnamon and 1 can of coconut.
Topping:
1/4 cup of brown sugar
1/2 cup self rising flour
1 stick of Country Crock® Original softened
1 cup chopped pecans
Mix all ingredients well and spread over sweet potato mixture. Bake at 30 degrees until the top browns (about 25-35 minutes)
*You can also top it off at the end with miniature marshmallows and stick it back in the oven until they are all melted and gooey until they are just starting to brown, to add an extra yummy layer to this dish.
This Pumpkin Cake Roll recipe came to me about 15 years ago from a coworker that brought this delicious dessert to our employee Thanksgiving Dinner. I mean, pumpkin, spices and cream cheese filling who could resist….I just had to have the recipe and when I baked it for our family Thanksgiving dinner my mom was hooked. So every year this is the one dessert she requests that I make and I have to say it is pretty darn good, even if I did bake it myself.
Pumpkin Cake Roll
3 eggs
1 cup sugar
2/3 cup pumpkin (not pumpkin pie filling)
1 teaspoon lemon juice
1 teaspoon vanilla flavoring
3/4 cup plain flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup chopped walnuts or pecans
1/4 cup powdered sugar (reserved for dusting towel when rolling prepared cake)
Preheat oven to 370 degrees.
Beat the eggs on high for minutes; gradually beat in sugar. Stir in pumpkin and lemon juice and vanilla. Sift together flour, salt baking powder and spices; fold into the pumpkin and egg mixture. Spread onto a greased and floured jelly roll pan (15x10x1 inch pan) sprinkle on the nuts. Bake at 370 degrees for 1 minutes. Turn out onto a kitchen towel sprinkled with powdered sugar. Starting at the narrow end of the cake, roll towel and cake together. Cool completely on a wire rack.
Filling:
8 ounces of softened cream cheese
2 cups of powdered sugar
1 teaspoon of vanilla
6 tablespoons of Country Crock® Original softened (3/4 of a stick)
While the cake is cooking beat together until smooth and refrigerate. Once cake is completely cool unroll the cake and spread filling onto unrolled cake. Roll cake and filling from the narrow end and dust with remaining powdered sugar. Refrigerate at least 1 hour before serving.
*If the filling too soft and it will come out the ends when rolling and let me tell you, you don’t want to waste a drop of this wonderful filling.
Country Crock® Original is what you will always find in my refrigerator. It is a delicious spread and great for cooking. Country Crock ® has 0g trans fat per serving, no hydrogenated oils and 70% less saturated fat, 30% fewer calories than butter and no cholesterol and tastes great and it’s good to know that you can substitute Country Crock when a recipe calls for butter.
Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.
Leaf Clip Art found here.
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