We celebrated the Epiphany today.

When I say we celebrated, I mean we lit a candle for Baby Jesus, cooked a big dinner, cleaned like maniacs, and gave Grace a few presents.

Oh, and we talked about the Three Kings and Baby Jesus with Grace.

Officially, the Epiphany is this Wednesday, but it was easier for us to celebrate the holiday on a Sunday, when both sides of our family could come to visit.

We tried a new dish today. That is so unwise, really, to serve a brand new dish when the whole family is coming over, but it’s what we did. It turned out to be a wonderful and delicious addition to our holiday table. You’ll love it, too.

Photo by bengarland

Sweet Potato Casserole

Potatoes:

• 5-8 sweet potatoes, cooked and mashed
• 1 cup white sugar
• 1/2 cup butter, melted
• 1/3 cup evaporated milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract

Topping:

• 1-2 tablespoons butter, melted
• 1/2 cup chopped pecans
• 1/2 cup packed light brown sugar
• 1/4 cup all-purpose flour

Instructions:

1. Mix together sweet potatoes, white sugar, 1/2 cup melted butter, milk, eggs, and vanilla. Scoop into crock of slow cooker.
2. Mix together 1/3 cup melted butter or margarine, pecans, brown sugar, and flour. Spoon on top of sweet potato mixture.
3. Cook on low for 3-4 hours or until topping is melted and gooey.

This recipe is based on one I found on Allrecipes.com

Happily submitted to Recipe Trader, Mouthwatering Mondays, Homemaking Monday, Real Life, I am Blissfully Domestic, Do It Yourself Day, Tempt my Tummy Tuesday, Kitchen Tip Tuesday, Tuesday Toot, Tasty Tuesday, Tuesdays at the Table, Tackle It Tuesday, and What’s Cooking Wednesday