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Two Delicious Thanksgiving Side Dishes 

By Monica Resinger 

My husband, two kids and I go to my parents' house every Thanksgiving for a wonderful home cooked dinner by my mom. One of my favorite dishes my mom used to make is Sweet Potato Casserole. The reason I say `used to' is because each year I ask my mom what dish I can bring and she now has me bring this and another dish, a salad. 

My mom is a teacher's assistant at an elementary school and the Sweet Potato Casserole was one of the dishes brought to a potluck by another staff member. My mom loved it so much she got the recipe and we've been having it every Thanksgiving since. It's more like a dessert than a side dish. 

The Cranberry Fruit salad recipe I'm including was also found at a staff potluck at the school where my mom works. It's sweet-tart, delicious and very easy which is a big plus at Thanksgiving time! I hope you'll try them on your tables this year. 

Sweet Potato Casserole 
Serving Size: 8

Two 16 Oz Cans Sweet Potatoes 
1/4 Cup Butter 
3/4 Cup Sugar 
1/2 Tsp. Salt 
2 Eggs 
1/2 Cup Milk 
1 Tsp. Vanilla 

Topping: 
1 Cup Brown Sugar 
1/4 Cup Butter 
2 Tsp. Cinnamon 
1/4 Cup Flour 

Heat yams & drain. Mash with other ingredients and mix well. Pour into ungreased 9" square glass baking pan. Mix all topping ingredients till crumbly. Spread on yams then bake at 350°  for 40 minutes. 

NOTES: May be made the day before and refrigerated before baking. Happy cooking - Mom
 

Cranberry Fruit Salad 

One 12-oz pkg. fresh cranberries 
One 20-oz can pineapple chunks, drained 
1 cup sugar 
1 pkg. mini marshmallows 
one 12 oz. container whipped topping 

Put cranberries into food processor and process until finely chopped; ad sugar and drained pineapple and process until blended. Put cranberry mixture into a large bowl and fold in whipped topping and marshmallows.