Below are a couple of my recipes....
Streusel Sweet Potatoes
3 cups mashed sweet potatoes
1/2 cup milk
2 egg, lightly beaten
¼ cup sugar
¼ cup butter, melted
1 teaspoon cinnamon
1 teaspoon vanilla extract
Topping
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoon all-purpose flour
2 tablespoon butter, melted
In a large bowl, combine the first seven ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over the potato mixture. Baked uncovered at 350 degrees for 30-35 minutes. Yield: 4 servings
Frozen Pumpkin Mousse Pie]
Crust
1 ½ cups finely crushed graham crackers (1 package)
¼ cup packed brown sugar 6 tablespoons butter or margarine, melted
Filling
1 can (15 ounces) solid packed pumpkin
1 ½ teaspoon pumpkin pie spice
1 jar marshmallow cream
1 container (8 ounces) frozen whipped topping, thawed
Additional whipped topping (optional)
Preheat oven to 350 degrees. Lightly spray a 10” deep dish pie pan with nonstick cooking spray. In a medium bowl combine graham cracker crumbs, brown sugar and butter; mix well. Press into the bottom and up sides fo pie plate. Bake 12 minutes. Remove from oven; cool completely. Freeze crust until ready to use.
In a medium bowl, combine pumpkin, spice, marshmallow cream, and brown sugar. Whisk until smooth. Fold in whipped topping. Spoon pumpkin mixture into crust, spread evenly. Garnish with additional whipped topping if desired.
Freeze at least 4 hours or until firm. Serve immediately.
Yield: 12 servings.