Kerri's Sweet potato bake

Preheat over to 350*

3 large sweet potatoes-BOILED till tender (easily pierced with knife...30ish minutes)
2 sticks (1/2 lb.) unsalted butter, at room temperature
1 cup sugar
1tsp salt
2 tsp vanilla
2 large eggs lightly beaten
1/3 c. milk

2 eggs
1/3 c. walnuts or pecans
1/2 c flour
1/2 c brown sugar

• Peel and mash potatoes. 
• Cut ONE stick of butter into equal pieces and place in bowl with potatoes. 
• Add sugar, salt and vanilla. Stir till well mixed.
• Add eggs  
• Stir in milk little at a time until no longer stiff. (may have extra milk).
• Put into a 7 x 11 inch pan. 
• Mix nuts flour and B sugar: sprinkle over potatoes. 
• Melt SECOND stick of butter and pour over everything. 

Bake 35-40 minutes until topping id brown and crispy.

Kerri's Thanksgiving corn

Ingredients

• 1 small onion, finely chopped

• 1 tablespoon butter

• 4 cups fresh or frozen corn, thawed

• 1 cup heavy whipping cream

• 1/4 cup chicken broth

• 4 bacon strips, cooked and crumbled

• 1/4 teaspoon pepper

• 1/4 cup grated Parmesan cheese

• 2 tablespoons minced fresh parsley

  Directions

  1. In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender.
  2. Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley. Yield: 6 servings.