Brown Butter Cream Sauce

 This is my favorite recipe to use with pumpkin or squash ravioli. It just melds so well with either ravioli.  

• 1/4 cup butter
• 1 cup heavy cream
• 1 Tbsp Chopped Sage
• 1/4 cup grated Parmesan Cheese
• 1/4 cup Tuscany cinnamon cheese (Trader Joes)
• 1/4 tsp black pepper
• 1 Tbsp Chopped Parsley
• 1/2 cup chopped walnuts, toasted

Cook pasta according to package directions.  

Melt the butter in a large skillet heated on medium heat.  Continue to cook the butter until it becomes a golden brown color, about 5-8 minutes.  Add the cream and sage and simmer for about a minute.  Add Parmesan, pepper, and parsley.  Simmer for another minute.  Plate and add sauce and sprinkle with toasted walnuts.  

*Fresh Sage and Parsley are the best but dried works awesome also.  

*I also toast the walnuts for a few minutes to release the aroma.

Sweet Potatoe Casserole

 I was never a big fan of sweet potatoes till I believe my sister-in-law Shari made them one Thanksgiving. They say your taste buds change every 7 years and I believe it.  As a kid I turned my nose up at them, now I will eat them any chance I get.   Honestly, I am not for sure of her recipe but this is one I make a lot as it is my favorite.  Hope you enjoy it also.  

Sweet Potato

• 4 large sweet potatoes peeled and cubed
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs beaten
• 1/2 teaspoon salt
• 4 tablespoons butter softened
• 1/4 cup-1/2 cup milk (depending on how soupy you like)
• 1 teaspoon vanilla extract

PECAN STREUSEL TOPPING:

• 1 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter softened
• 1 cup chopped Pecans

1. Preheat oven to 325 degrees.
2. Fill a large pot with water. Bring to a boil. Add cubed sweet potatoes. Return to a boil and reduce heat to low. Simmer sweet potatoes until tender (15-20 minutes). Drain.
3. Meanwhile, in a large bowl, mix together sugar, eggs, salt, butter, milk, and vanilla. Add in cooked sweet potatoes and use a hand mixer to mix until smooth. Spray 9x13 inch baking dish, then transfer to the dish.
4. In a medium bowl prepare the streusel topping. Mix the sugar and flour together. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
5. Bake in the preheated oven for 30 minutes.