Serves 10

6 medium sweet potatoes

½ cup unsalted butter

4 large eggs

2 teaspoons vanilla

1 teaspoon salt

½ teaspoon cinnamon

1 cup sugar

½ cup unsalted butter, room temperature

1 ½ cup brown sugar

6 Tablespoons flour

1 cup pecan chips

Set the oven to 325F. Cut ends off of sweet potatoes, peel potatoes, and cut into cubes. Boil until tender and drain. In a large bowl or in the pot used to boil them in, mash ½ cup butter into the potatoes until they’re smooth. Stir in eggs, vanilla, salt, cinnamon, and sugar. The mixture will be soupy. Butter the bottom and sides of the largest 9×13 pan or casserole dish that you have. It should have some depth. Pour the sweet potato mixture into the pan. In a medium bowl using a fork, mix together the ½ cup room temperature butter, brown sugar, flour, and pecan chips. Carefully distribute over the sweet potatoes. Bake covered for 35 minutes. Remove foil and bake uncovered 10-15 minutes more or until the middle is set.


Serves 8-10

½ stick unsalted butter

1 cup chopped celery

½ cup chopped yellow onions

½ lb Velveeta cheese, cubed

1 15oz can whole corn, drained

2 14.5oz cans cream style corn

2 Tablespoons sugar

1 cup cooked instant white rice

10-12 rings jarred jalapenos, chopped

2-3 Tablespoons jalapeno juice from the jar

Set the oven to 350F. Cook rice according to package directions to yield 1 cup of cooked white rice. Set aside. In a large saucepan, melt ½ stick butter over medium low heat, and saute celery and onions until tender. Add cubed Velveeta cheese, stirring constantly until melted. Add all of the cans of corn, the cooked rice, jalapenos and juice. Stir well. Pour in a 9×13 baking dish or oval and bake for 30 minutes.