From our table to yours -— enjoy a few of our families’ favorite holiday recipes.

AUNT ELAINE’S SWEET POTATO CASSEROLE

From Assistant Editor Michael Breedlove

When it comes to recipes, everyone in my family seems to have their specialty dish. My Aunt Elaine’s happens to be a sweet potato casserole — a side that’s so sweet, it can give any dessert a run for its money.

Ingredients

3 cups sweet potatoes, peeled and mashed or 2 23- to 28-oz. cans of sweet potatoes, drained and mashed

1 cup sugar

1/2 tsp. of salt

3 eggs

1/2 cup butter, melted

1/2 cup milk

1/2 tsp. vanilla

Topping Ingredients

1 cup brown sugar

1/2 cup all-purpose flour

1 cup chopped pecans

1/3 cup melted butter

Directions

Combine first 7 ingredients and mix with mixer until large lumps are gone. Pour into buttered 9-by-13-inch dish.

Mix topping ingredients by hand and sprinkle on top of sweet potatoes. Bake at 350 degrees for 35 minutes.

You can refrigerate the casserole for 1 to 2 days before baking.

RUSSIAN TEA

From Editor Lauren Rippey

The matriarch of our family is Hilda Burton. My precious Nana has been serving Russian

Tea for more than 50 years. When she makes her first batch of this beloved recipe each fall, I know for a fact that the holidays are here!

Ingredients

14 cups water

1 3/4 cups sugar

1 Tbsp. whole cloves

3 cinnamon sticks

1 48-oz. can pineapple juice

1 12-oz. can frozen undiluted orange juice

1 7.5-oz. can frozen undiluted lemon juice

2 teabags

2 cups of water

Directions

Combine water, sugar, cloves, and cinnamon sticks in a Dutch oven and boil. Reduce heat and simmer for approximately 30 minutes so flavors mix. Add juices and continue heating until desired thickness (without boiling).

In a separate pan, steep teabags in water for 10 minutes. Add to mixture.

Serve hot or cold.

CRANBERRY SAUCE

From Art Director Larry Williams

In the great debate between fresh cranberry sauce or the can-shaped gelatinous cranberry “sauce,”  I proudly choose fresh. And yes, I am quite smug about my preference.

Ingredients

2 large navel oranges

1 12-oz. package fresh cranberries, picked over

3/4 cup sugar

1/4 cup water

1/8 tsp. ground ginger

1/2 tsp. fresh lemon juice

1/2 tsp. fresh lime juice

Directions

Remove the peel and pith from oranges and cut each section into quarters. In a heavy saucepan over medium heat, combine oranges, cranberries, sugar, water, and ground ginger. Cook for 15 minutes, stirring occasionally. Remove from heat and stir in lemon and lime juice. Cover sauce and chill before serving.

Cranberry sauce can be made up to 3 days before serving.