2 Favorite Thanksgiving Recipes

 (Almost) every year I'm in charge of one of the two...or sometimes both of the two things for Thanksgiving. Sweet Potatoes & made-from-scratch rolls. And every year they never disappoint the crowd.  Super last minute I decided to share them, in case you're need of a new amazing recipe for either. I hope you all have an amazing Thanksgiving where ever you are and who ever you are with and give thanks for the blessings in your life! Happy Thanksgiving!

Sweet Potatoes

• 11/2 lb. sweet potatoes (pealed, boiled, drained & mashed)
• 1/2 cup sweetened condensed milk
• 1/2 cup granulated sugar
• 1 tsp. vanilla
• 2 eggs
• 2 Tbls. melted butter

Topping:

• 3/4 cup chopped pecans
• 1/2 cup flour
• 1 tsp. cinnamon
• 3/4 cup brown sugar
• 1/2 cup melted butter

Preheat oven to 350. In mixing bowl beat eggs, then add milk, sugar, vanilla, and butter. Mix thoroughly. Add egg mixture to sweet potatoes and mix thoroughly. Place sweet potato mixture in 2 quart casserole that has been coated with nonstick spray. Set aside. 
Place pecans, flour, cinnamon, and brown sugar in bowl. Mix. Drizzle melted butter over mixture and stir until crumbly. Spread topping evenly over sweet potatoes. Bake for about 30 minutes.

The best ever rolls I've ever made...or will ever make are from Chef in Training

 

INGREDIENTS

Mixture 1

• ½ cup Warm Water
• 4 packages yeast
• 1 teaspoon Sugar

Mixture 2

• 3 cups milk
• 1 cup sugar
• 2 teaspoon salt
• 1 cup butter

Remaining ingredients

• 4 eggs, beaten
• 7-9 cups flour

1. Stir to combine Mixture 1.  Let it sit until yeast is activated and happy.
2. Meanwhile, heat Mixture 2 over medium heat until melted.  Let it cool until just warm.
3. In Bosch or other bread dough mixer add beaten eggs, Mixture 2 and 4-5 additional cups of flour. You want the consistency at this point to be a pancake consistency. Once pancake consistency is reached, add Mixture 1. Mix in well and then add additional flour cup by cup until bread dough consistency is reached.
4. Let dough rise for 1 hour.  After an hour, punch down and let sit for an additional 10 minutes. After 10 minutes, punch down again.
5. Divide dough in half. Roll into a flat circle about 10-12 inches in diameter (like a pizza).
6. Brush the top with butter.
7. Cut like a pizza into 8 slices.
8. Roll each section into a croissant, starting with the thickest part and rolling inward to the thinest point.
9. Place close together on a greased cookie sheet.
10. Repeat for other half of the dough.
11. Cover dough on cookie sheets and let rise until double in size.
12. Bake at 375 degrees F for about 15 minutes.
13. Remove from oven and brush with butter.