Nana's Thanksgiving Sweet Potatoes

Sweet Potatoes:

8 c. Mashed sweet potatoes

1 cube butter

1 c. Brown sugar

2 eggs, slightly beaten

1 1/2 c. Milk

2 tsp salt

2 tsp vanilla

Whip ingredients together.

Pecan topping:

1/2 c. Brown sugar

1 c. Pecans

1/4 c. Flour

1/4 c. Butter

Mix together.

Put sweet potato mixture into a large casserole dish. Sprinkle with pecan topping (or marshmallows).  Broil until topping is lightly browned.

Cranberry Scones

Cranberry Scones
Recipe from Taste of Home

2 Cup flour
1/2 Cup sugar
3 tsp baking powder
1/4 tsp salt
1/2 cup cold butter
6 Tbsp 2% milk
2 Egg, beaten
1/2 Cup dried cranberries
1/2 tsp coarse sugar

Preheat oven to 425.

In a small bowl, combine the flour, sugar, baking powder and salt.  Cut in butter until mixture resembles coarse crumbs.  In a small bowl, combine milk and 4 Tbsp beaten egg; add to crumb mixture just until moistened.  Stir in cranberries.

Turn onto a floured surface; knead gently 6-8 times.  Pat into 2 6-inch circles.  Cut each circle into four wedges.  Separate wedges and place on a baking sheet coated with cooking spray.  Brush with remaining egg; sprinkle with coarse sugar.

Bake for 12-15 minutes or until golden brown.  Serve warm.