Happy Hump Day!
How are you doing? I hope your week is off to a great start and it’s already half over! My week is going well, especially with the nice weather we’re having. Today is going to be a little chilly but after the past couple of days I don’t mind. Last night Mike and I had a great 3 mile run. It’s hard to believe this week is week 1 of my training plan whereas when I was living in Columbus, we’re two weeks away from the race I normally ran in Spring. But, I’m happy my race is in June and not May because it was too cold to run outside in February!
This weekend I planted some flowers in hanging baskets that will eventually be outside. I know I’m a little brave and optimistic but I couldn’t wait any longer! For now we’re keeping the flowers inside until the threat of frost is gone. Aren’t they beautiful?
I cut the recipe in half but feel free to double it because you’ll be sad once it’s gone!
Sweet Potato Casserole
1 29 oz can sweet potatoes, drained and whipped
1/6 c butter
1/4 c sugar
1/4 c milk
1/2 tsp vanilla
1/4 tsp salt
1/2 c brown sugar
1/4 c chopped walnuts (I went for it and used 1/2 c which is the original recipe amount)
1/6 c flour
2 tbsp butter, melted
1. Preheat oven to 350 degrees.
2. Mix main ingredients and place in 9 x 9, 8 x 8 dish or pie plate.
3. Mix topping ingredients and spoon over potatoes. Bake until hot and bubbly, about 35 minutes.