This holiday week, I wanted to share a family tradition with you—one of our favorite recipes we make every year at Thanksgiving. I’m convinced I was lucky enough to marry one of the best cooks in Oconee County. In fact, I like to say that Sandra and I each do our share in the kitchen–she does 100 percent of the cooking and I do 100 percent of the eating.
We’ve taken this dish to many events around town and it always gets great reviews. I hope that you and your family will enjoy it!
I also want to tell you how grateful I am for your friendship and support throughout the year. May you have a wonderful Thanksgiving Day surrounded by those you love.
SWEET POTATO SALAD
2 (3 oz.) pkg. cream cheese, softened at room temperature
½ c. pecans
2 cups miniature marshmallows
1 large can crushed pineapple, drain and reserve juice
2 cups miniature marshmallows
2 cups cooked mashed sweet potatoes
½ cup sugar
Mix cream cheese, marshmallows, pineapple, sweet potatoes, sugar and nuts together and spread in 9×13-inch dish.
Topping:
1 large container Cool Whip
1 Tablespoon margarine
½ cup sugar
2 Tablespoons flour
Juice from pineapple
Mix margarine, sugar, flour and juice. Cook over medium heat until thick. Cool for 15 minutes and add Cool Whip. Spread on potato mixture and refrigerate until ready to serve.
Our best to you and your family,
Bill Sandifer
P.S. If you have a special Thanksgiving recipe you would like to share with us, we would love to hear from you at bill@sandifer.us. I know Sandra would love to cook it and I would definitely love to taste it! Have a wonderful holiday.