This year, I have SO much to be thankful for. Not only have you guys made The Southern Bite Cookbook a #1 bestseller on Amazon, but I’ve had the opportunity to appear on The Today, Show, Fox and Friends, and in numerous magazines and newspapers across the country. I’ve been able to participate in books singing throughout the South where I was able to hug so many necks and meet so many of y’all. And while all of this is absolutely amazing, it’s not anything I set out to do. I never set out to write a book. Heck, I never even thought of myself as much of a writer. But, the Good Lord put a path in front of me so, with Him as my guide, I just headed right down that road – and boy has the adventure been amazing. None of this would have ever been possible without the amazing support from y’all. You helped make this happen. To each and every one of you who spent your undoubtedly hard-earned money on something I wrote, I thank you immensely. With a busy family with lots of expenses, I know how tough it is to set aside money for something that at times might seem frivolous. And it’s certainly not about making money – trust me, folks don’t get rich writing books these days. It’s about your support. When I was offered the opportunity to write this book, I just couldn’t fathom how anybody would spend their money on something that I had written. But y’all have proven me wrong. I just hope that you can feel all the love that went into that book. There is so much of my heart in soul in it and I’m just so grateful to y’all for putting a copy of it in your home and to the folks at Thomas Nelson for giving me the opportunity.
Yep, it’s been an amazing year… and I can’t thank y’all enough for it!
I’m so excited to be able to share this delicious recipe. This one of those things that is an absolute must on our Thanksgiving table (or anytime of the year, really). This is my mother’s recipe for Sweet Potato Casserole with Pecan Praline Topping. She’s been making it just like this for as long as I can remember. On occasion, she’ll even add some miniature marshmallows and put it under the broiler until they are golden and toasted.
This recipe is one of the exclusive recipes from The Southern Bite Cookbook. Several of you mentioned trouble getting your hands on a signed copy from the site and I’m happy to say that we have more in stock now. You can give that special cook on your Christmas list a signed copy – I’ll even be happy to personalize it! See all the details here.
- 3 pounds medium sweet potatoes
- 1½ cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 ounces evaporated milk
- ¼ cup (1/2 stick) butter, softened
- 1 cup firmly packed light brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup butter, melted
- ¾ cup coarsely chopped pecans
- Preheat the oven to 350°. Grease a 1½-quart baking dish.
- Peel and slice the potatoes, place them in a medium saucepan, and just cover them with water. Cook over medium heat for 15 to 20 minutes or until fork-tender.
- Drain the potatoes, and pour them into a large mixing bowl. Mash them well with a potato masher or a hand mixer. Add the sugar, vanilla, eggs, evaporated milk, and butter, and mix very well. Pour the mixture into the baking dish.
- Combine the brown sugar, flour, butter, and pecans in a medium bowl. Spoon the mixture over the potatoes. Bake 30 to 40 minutes.