Sweet Potato Delight

As you can see, it disappeared before I could take a picture of the whole bubbling sweetness!

This recipe comes from the sister of my friend Lori Weston. Lori says, "I don't like sweet potatoes, but even I like these!"

Sweet Potato Delight

6 C. cooked and mashed sweet potatoes (I used half sweet potatoes, half yams)
1 tsp. Vanilla
1/4 C. butter, very soft
2 beaten eggs
1/2 C sugar (I used 2 TB splenda)

Mix and spread into greased 9x13 pan.

Topping:
1 C coconut
1/2 C. melted butter
1 C brown sugar
1 C chopped pecans or walnuts

Mix and spread over top of sweet potatoes. Bake 375 degrees until brown and bubbly, 20-30 minutes. Can easily be made a day ahead and refrigerated until needed. Also, if it looks like it may bubble over the top of the pan, put foil underneath to prevent sugary overflow into your oven--ick.

FYI--I didn't know this but when you boil yams/sweet potatoes, you boil them with the skin on, and then it peels right off after they are cooked!

Eggnog Scones

(Big Thanks to my sister LeAnne for this yummy)
These are a family favorite we enjoy during "eggnog" season, but it is hard to keep the kids from drinking the eggnog before I make the scones! Now they ask, "Is this for scones?"

When you serve these warm with a glass of milk or Hot Chocolate you will be Feelin' the season, trust me.

3 C. Flour
1/4 C. Sugar
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1/4 tsp. nutmeg
1/2 C. Butter, cut into pieces
1 C. Eggnog

Combine dry ingredients. Cut in butter. Make a well in center and add eggnog. Stir with a fork until moistened. (You may have to add a bit more eggnog, but do not make it sticky) Divide in 2 pieces. Pat or roll gently into a 1" circle (approximate shape). Cut in 6 wedges. Repeat with second piece of dough. Put on lightly greased cookie sheet. Bake 425 degrees for 10-12 minutes. For variety, you can add 1/2 C. craisins and/or nuts.