Growing up, my Thanksgiving had a very large assortment of dishes, and having these items year after year just became tradition and Thanksgiving wouldn't quite feel the same if certain dishes were missing, do you know what I mean? 

Well over the years, while I can still remember my plate back from home as a kid, a few other items have made their way into the Thanksgiving day plate. 

Boston Market Sweet Potato Casserole & Lime-Pear Jello

I had this potato casserole a few years ago and just had to make it for the following Thanksgiving - and it was a hit. Even for my husband, and he is not a vegetable man. This casserole is border line candy!
Pop 5-6 sweet potatoes into a 400ยบ oven and let them bake for about an hour, until soft.
I like baking the potatoes as opposed to steaming because once the potatoes are cool enough to handle, the skins peel right off! Measure out 6 cups and beat with a mixer.
Mix-in brown sugar, heavy cream, butter, cinnamon and salt.
*After mixing, I covered and put it in our fridge until the next day.
To make the streusel topping, grind the oatmeal (I used my hand held blender) and then add the butter. Cut in using a pastry blender. (I got to use my new Pampered Chef one!)
Sprinkle the streusel on top and pop in the oven for 70-80 minutes until the streusel starts to brown.
Top with marshmallows! If the mallows don't melt from the heat of the potatoes you can put it back in the oven for a few minutes.
Onto the Lime-Pear Jello! My husband's mom used to make this dish, and since being married, I have become the lime-pear jello bringer. This is practically a dessert and very simple!
I have double the ingredients because I am making two batches. You'll need one box of lime jell-o, one box cream cheese and a can of pears.
This pale-green bowl of jell-o mush may not look like much, but give it a try for yourself! You may end up like my husband and eat it straight from the bowl - making it ALL his!

Sweet Potato Casserole

6 cups mashed sweet potatoes (5 to 6 potatoes)
3/4 cup dark brown sugar
1/2 cup heavy cream
1/4 cup melted butter
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 cups mini marshmallows

Oatmeal Streusel:
1/4 cup rolled oats
2 tablespoons dark brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
2 tablespoons cold butter

Bake potatoes in a preheated 400 degree oven for 60 to 70 minutes or until they are tender. When the potatoes are cool enough to handle, peel off the skins. Measure 6 cups into a large bowl.
Mix on high speed to beat the potatoes until they are mashed and smooth. Add 3/4 cup brown sugar, heavy cream, melted butter, 1/4 teaspoon cinnamon, and salt into the sweet potatoes and mix well with    

Pour into a baking dish (roughly 8x8)
Preheat oven to 350 degrees.
Make the oatmeal streusel by grinding the rolled oats to a fine flour using a food processor. A blender will also work. 

Combine the oat flour with 2 tablespoons brown sugar, all-purpose flour, and 1/8 teaspoon cinnamon in a small bowl. Cut the cold butter into the dry mixture using a pastry cutter or a fork. You should have a crumbly mixture with pea-size bits. Sprinkle this oatmeal streusel over the sweet potato mixture and pop it into the oven for 70 to 80 minutes or until the top begins to brown slightly.

When you remove the casserole from the oven immediately spread the marshmallows over the top. Let this sit for about 10 minutes. The heat from the casserole will melt the marshmallows, and then it's ready to serve.

Lime-Pear Jell-o

1 large can of pear halves
1 regular tub of cool-whip
1-8 oz cream cheese
1 small package lime jell-o

Whip one package of cream cheese with an electric mixer. 

Boil 1 cup of pear juice and then dissolve one package of lime jell-o in it. Add this to the mixer and beat well.

Pour into a bowl and put in the freezer for 45 minutes until firm.

Pull out of the freezer and beat this with the tub of cool-whip and can of pears.

Store in the fridge until ready to serve.
What items can't YOU leave out on Thanksgiving day?

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