Favorite Thanksgiving Dishes

By this time of year I am ready for turkey, green bean casserole and all the traditional favorites served at holiday meals. As Thanksgiving approaches, I always prepare to make my two favorite side dishes: Scalloped Pineapple and Sweet Potato Souffle (it doesn't really resemble a souffle). I don't fix either dish throughout the year, only around the holidays. They are both easy and guaranteed crowd-pleasers.

Scalloped Pineapple
2 cups sugar
1 cup butter
3 eggs
2 1/2 pound can crushed pineapple
1 quart fresh bread cubes, crusts removed

Cream sugar and butter. Beat eggs and add to creamed mixture. Mix in pineapple and bread. Spread in 13 x 9-inch pan and bake at 350 degrees for one hour.


Sweet Potato Souffle
3 cups mashed sweet potatoes
1 cup sugar
2 eggs
1 tablespoon vanilla
1/2 cups melted butter
2/3 cup flaked coconut

1 cup packed brown sugar
1/3 cup flour
1 cup chopped pecans
1/2 cup softened butter

Preheat oven to 350 degrees.

Combine the mashed sweet potatoes with the sugar, eggs, vanilla, melted butter and coconut. Spoon into a 2 quart oven proof baking dish.

Combine the brown sugar, flour, pecans and softened butter with a fork and sprinkle on casserole.

Bake at 350 degrees for 30 minutes.