My aunt's secret recipe -- mashed potatoes with lite sour cream! I had no idea it was in there, but now there's no way else to make them for me!!

Mine would have to be "Aunt Peggy's Sweet potatoes 

warning not WLS friendly I will be making this and trying to tweak it a bit to eliminate some carbs :)

3 cups of sweet potatoes cooked and mashed

3 eggs

1 Cup brown sugar ( I use splenda brown sugar)

1 Cup sugar ( I use 1/2 cup splenda) 

1/2 tsp salt

1/2 Cup Self rising cake flour

1 Tbsp Vanilla

1 Cup pecans

12 Tbsp Butter

1/2 Cup milk

• Prep 15 min
• Cook 25 min
• Ready 40 min

1. Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
2. In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
3. Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
4. Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

I'll still be on mushy food at Thanksgiving, so am not cooking it this year.  I'll add my favorite Thankful recipe.

Give everyone 3 cut out colorful leaves.

Have them write something they are thankful for on each.

Share with each other.

Hang/string around the house.

You are welcome!  

Salsa; 1 can Fire Roasted tomatoes, 4-5 fresh serrano chiles (stemmed), 1/2 small white onion, 3 garlic cloves, chopped fresh cilantro and salt. Place the tomatoes, seranno chiles, and garlic in food processor. Place in bowl and add chopped onion, cilantro and salt to taste.