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Sweet Potato Casserole
1½ lbs. sweet potatoes
1/2 cup granulated sugar
1/2 cup milk
1 beaten egg
3 Tbsp. butter or margarine, cubed
1 tsp. vanilla
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 Tbsp. butter or margarine
1/2 cup pecan pieces
pecan halves, optional
Scrub and peel sweet potatoes. Cut off and discard woody portions and ends. Cut potatoes into cubes. Cook, covered, in a small amount of boiling water for 25 - 35 minutes or until tender. Drain. Combine hot sweet potatoes, granulated sugar, milk, egg, 3 Tbsp. butter, and vanilla. With a wooden spoon, stir to break up potatoes but not completely mash them. Put mixture into a greased 2 qt. square baking dish. Combine brown sugar and flour; cut in 2 Tbsp. butter until mixture resembles coarse crumbs. Stir in pecan pieces and sprinkle crumb mixture on top of potatoes. Bake, uncovered, at 350º F. about 25 minutes, or until set. Garnish with pecan halves, if desired. Yield: 8 side-dish servings.
"From food all creatures are produced, and all creatures that dwell on the earth, by food they live and into food they finally pass. Food is the chief among beings. Verily he obtains all good who worships the Divine as food."
A mealtime blessing from the Taittiriya Upanishad:
Vegetable brushes are designed for scrubbing hard-surfaced vegetables and fruits, such as melons, cucumbers and acorn squash. Clean them thoroughly after each use. The easiest method is to run them through a dishwasher if they are dishwasher safe. Otherwise, clean them with hot soapy water and rinse with hot water or run through the dishwasher if dishwasher-safe.
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