By Teri Cayton
The Parsons Advocate
I am thinking about this time of year and the 10th day of November, the anniversary of my mom’s passing. It is too hard of a day to just get over. You know your life will not be the same. God said you would be mine for an eternity at the same time. For those of you who did get to meet my momma, she was one-of-a-kind, I promise you. If you can only imagine. Momma Said, “Time heals all wounds.” I don’t think she meant the pain of your heart.
She is with me every day. It is hard to explain in words. I feel her presence; that is all that helps me through some of the days.
I remember my dad died, and I was all alone in my day. Like a job I sometimes felt. Like “If you don’t go, you don’t get anything done.” Momma had gone on with my oldest niece, they had moved and I just had my 6th child. I got the call, and I didn’t get to go to the funeral of my dad. My life was planned ahead of me and I think of what she said, “Live life to the fullest.” I am trying mom.
So, I was blessed to get to have the greatest mom a person could have. My children got to have her as their grandma. Some of my grandchildren never got the chance to meet and one that did and she was her buddy. The greatest grandma any child could have, this grandchild was only three years old when her grandma went to heaven, she still talks about her.
Sometimes I wish I had a time machine so I could take my grand babies to see their great-grandma. She was my friend, my advisor, my biggest critic but still my mom. I wish everyone could have got to meet her. I hope everyone remembers the ones who have gone and passed. As time passes. Hug your mom, visit often, and make a phone call and just say, “I love you,” before you say goodbye. Do this while you can.
Sweet Potato Casserole
Ingredients
For The Sweet Potato Filling
• 1⁄2 cup butter, room temperature,
plus more for greasing
• 5 medium sweet potatoes
• 2 large eggs
• 1 cup granulated sugar
• 1 1⁄2 teaspoons vanilla extract
• 1⁄2 cup milk
For the Topping
• 1 cup finely chopped pecans
• 1 cup brown sugar, packed
• 1⁄2 cup all-purpose flour
• 1⁄4 cup butter softened
Instructions
• Preheat the oven to 350 degrees Fahrenheit. Grease a 2 1/2-quart baking dish with butter.
• Rinse and scrub sweet potatoes well. Poke them all over with a fork and bake on a baking sheet covered with foil for 1 hour. Peel, once cool enough to the touch.
• In a large bowl, place the peeled sweet potatoes and mash them until very smooth.
Add the eggs, sugar, butter, vanilla, milk, and salt. Beat together with an electric mixer until well-combined. Pour the mixture into the greased baking dish.
• Make the topping: In a bowl, mix together the pecans, brown sugar, flour, and butter until the mixture resembles wet sand with lumps. Spoon the topping over the sweet potatoes.
• Bake for 40 minutes, or until the top is slightly brown. Let the casserole sit for 5 minutes before serving. Enjoy!
