Tuesday: Spaghetti, garlic bread, corn

Wednesday: Roasted Turkey Breast – I’m doing a soy sauce-brined turkey breast, I’ll share the recipe!

Thursday: Leftovers

Friday: Pizza

Saturday: Cook’s Ham, au gratin potatoes, peas

Sunday: not sure yet

Here’s a recipe for Betty Crocker’s Classic Candied Sweet Potatoes, this is [...]]]> Monday: Tacos, refried beans, chips & salsa

Tuesday: Spaghetti, garlic bread, corn

Wednesday: Roasted Turkey Breast – I’m doing a soy sauce-brined turkey breast, I’ll share the recipe!

Thursday: Leftovers

Friday: Pizza

Saturday: Cook’s Ham, au gratin potatoes, peas

Sunday: not sure yet

Here’s a recipe for Betty Crocker’s Classic Candied Sweet Potatoes, this is how I make mine every Thanksgiving:

Classic Candied Sweet Potatoes

- SERVES 6
Ingredients:

6 medium sweet potatoes or yams (2 pounds)
1/3 cup packed brown sugar
3 tablespoons butter or margarine
3 tablespoons water
1/2 teaspoon salt

Directions:

1. Scrub sweet potatoes, but do not peel. Place potatoes in 3-quart saucepan. Add enough water just to cover. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes or until tender. Drain; cool slightly. Slip off skins. Cut into 1/2-inch slices.  OR, use a large can of yams, drained, and cut into chunks.
2. Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly. Add potatoes. Gently stir until glazed and hot.

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