Sweet Potato Streusel

This is a recipe that we got from Jaxon's aunt Sherri. I love it! I have tweaked it to my liking of course. I usually request it for my birthday dinner which always consists of Thanksgiving food, my favorite!

3 lbs. yams peeled and diced

1/2 c. sugar

1/4 c. butter

1/3 c. milk

2 eggs

Cover the sweet potatoes with water in a large pot. Boil until fork tender. Drain and return to pot. Add remaining ingredients, in order, and whip with a hand held beater. Spread evenly in a 9x13 in pan. Top with streusel topping.

Streusel Topping

1 c. brown sugar

1/3 c. flour

1/3 c. butter, softened

1 c. chopped pecans

Cut butter, flour and brown sugar together with a pastry blender. Stir in pecans. Crumble over the sweet potatoes.

Bake at 350 degrees for 30-45 minutes.

Sweet Potato Soup

2 TB. canola oil

1 large sweet onion, diced

2 tsp. ground cumin

1-1/2 qt. chicken broth ( I use 6 tsp. chicken bullion with 6 cups water)

3 sweet potatoes peeled and cubed

1-1/2 c. plain yogurt

2 T. chopped cilantro (you can use parsley, but who would want to? I LOVE cilantro!)

1/4 c toasted pumpkin seeds (opt.)

In a large pot, saute onion and cumin in oil 2-3 minutes. Add potatoes and chicken broth. Simmer 25-30 minutes. Take off heat and add 1-1/2 c. yogurt and cilantro. Puree in blender a portion at a time. Be careful not to overfill the blender, the steam from the soup may cause the top to "pop" off and leave you with a tasty mess on your hands, and counter, and wall, I am speaking from experience here. Garnish individual portions with a dollop of yogurt, a sprig of cilantro, and a sprinkle of pumpkin seeds. We love to have this soup with grilled cheese. (I found this recipe on a tub of Dannon Yogurt :-)