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Here are 2 of our Thanksgiving Dinner Favorites...

Mock Sweet Potato Souffle
This is a recipe I got when our oldest daughter was a baby.  I have combined a couple different recipes and because we can't get "sweet potatoes" here in Ecuador, I started substituting carrots.  My family can't tell the difference. :-)

3 Cups of mashed carrots
1 Cup sugar
1/3 Cup butter, melted
2 eggs
1/2 teaspoon salt
1/2 Cup evaporated milk
1 teaspoon vanilla
1 teaspoon maple flavoring

Mix together well and spread into a casserole.
Top with:
1 Cup brown sugar
1/3 Cup flour
1/3 Cup margarine
1 Cup chopped nuts

Bake at 350 for 30 minutes.  

Scalloped Corn 
this recipe was shared with me years ago, by a friend who often joined us for Thanksgiving dinner when our older girls were growing up.   It has become one of our "traditional" sides. 

2 cans corn, drained
1 Cup milk
2/3 cup cracker crumbs
3 Tablespoon butter melted
1/2 teaspoon salt
1/8 teaspoon
1 Tablespoon sugar
2 eggs
1 teaspoon onion minced

Beat eggs.  Add milk and crackers.  Add corn, onions, and seasonings, along with the melted butter.  Mix together well and pour into a greased casserole dish.  Bake at 350 for 40 minutes.  (I usually bake this in a loaf pan.  Also this year, I used frozen corn.)