Inspirations in life and in the kitchen…“Sweet Potato Casserole and Carla”

I first tried this recipe 28 years ago when I lived in Shreveport, Louisiana.  I moved there with my husband the first year of our marriage.  We visited a church one Sunday and  that is where I met Carla.  We became instant friends and she is still a dear friend to me today.

We took turns each week eating together. There I learned the value of friendship over sharing a table, laughter and recipes.  I was not a great cook and reluctant to try new things.  In fact, I had always stated that I did not like sweet potatoes and certainly not a casserole made with them. Then Carla invited us over for dinner one evening.  I could not believe what I had been missing out on all those years.

Needless to say, this recipe has been a favorite of mine during the holidays ever since.  It is not for the faint of heart…lots of butter and brown sugar in this one!

Even though we have not lived in the same city for over 24 years, I think of her often and miss her dearly.  Carla inspired me in the kitchen by encouraging me to try ALL the ingredients in a recipe first and not leave out the ones I don’t like. She is the ultimate hostess with the mostest and always inspired love and conversation in others around her table.

She inspires me in life to be “all ears”.  She never interrupts, listens as if she truly cares (and she does) and has a heart for others.  This is something I never forgot and I think of her often when listening skills are required.

God blessed me with a friendship like hers and I also have this wonderful recipe and many others to share around my own table. Make this and I think you will fall in love with it also!

 

SWEET POTATO CASSEROLE

INGREDIENTS:
3 cups mashed sweet potatoes (can)
1 cup sugar
1/2 tsp salt
2 eggs
1/2 cup margarine or butter
1/2 cup milk

INSTRUCTIONS:
Beat eggs well then add milk and mix.
Add to this sweet potatoes, sugar, salt and butter or margarine
Mix and put in greased baking dish

TOPPING:
Mix 1 cup brown sugar and 1/2 cup flour
Pour over potatoes, then cover with 1/2 cup chopped pecans
Melt 1 stick of butter and pour over all.

Bake at 350 for 35 minutes, or until brown on top