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Romance Writers Weekly – What MIGHT Be My Favorite Seasonal Dish – #LoveChatWrite

Trust my Romance Writers Weekly crew to nudge me out of my writer’s cave long enough to realize…


Yep, when I saw this week’s topic—My Favorite Seasonal Dish—it forced me to take a good hard look at my calendar. I then quickly realized I needed to get my organizational rear-end in gear. Especially this year, because the whole wild and wooly family will be descending on Casa de Morgan.

Here’s the thing though. I don’t really want to share my favorite dish with you. Not because I’m being difficult (which I’m definitely prone to be from time to time), but because…well….I’m bored with the usual stuff.

So, I decided to sprinkle a little writer fairy dust on the general topic and turn it into, “What might be my favorite seasonal dish.” That way I could use today’s post as a research excuse to find something new and exciting to try.

See? A win/win all the way around! 🙂

The last few years have been a bit of a disappointment in the research arena. For two years running, I’ve tried corn casserole recipes I found online and came up disappointed. The taste was there, but the texture wasn’t. At least not in the middle. Call me crazy, but only Jell-O should wiggle like Jell-O. (Okay, I know my ass wiggles that way too, but that’s a different post for a different day.)

After about thirty minutes of surfing recipe sites, I’m debating between trying the Sweet Potato Casserole below, or going back for “third-time’s-a-charm” on another corn casserole recipe.

Here’s the skinny (or not so skinny once you see the ingredients) on the Sweet Potato option:


(5 Solid Stars with 1,772 Reviews on AllRecipes.com—the writer’s equivalent of “OMG. I’ve totally arrived.”)

  • Prep Time – 30 minutes
  • Cook Time – 30 minutes
  • Ready in – 1 hour


  • 4 cups sweet potato, cubed
  • ½ cup white sugar
  • 2 eggs, beaten
  • ½ teaspoon salt
  • 4 tablespoons butter, softened
  • ½ cup milk
  • ½ teaspoon vanilla extract
  • ½ cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened (because I guess the other 4 tablespoons wasn’t enough)
  • ½ cup chopped pecans


  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
  3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

 So, there you go. What do you think? Do I go new Sweet Potato Casserole? Or dive in for the third time with another Corn Casserole recipe? Personally, I’m leaning toward Sweet Potatoes since it sounds a lot like dessert disguised as a side dish. Muahahahaha

Now I’m gonna ship you over to Collette Cameron’s blog so we can see what her favorite is. Unlike me, she probably played by the rules and has a fantabulous seasonal favorite to share. 

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  • Reply
    Susan Scott Shelley
    November 18, 2014 at 10:54 am

    Go for the sweet potatoes! Anything that tastes like a dessert is a winner 🙂

    • Reply
      November 18, 2014 at 4:34 pm

      Totally agree.

  • Reply
    Victoria Barbour
    November 18, 2014 at 12:28 pm

    This is hilarious to me because this is the exact dish we made on Sunday. We cut down on the amount of sugar and it was still too sweet to eat too much of. But what I did eat was scrumptious!

    • Reply
      November 18, 2014 at 4:34 pm

      See? Dessert disguised as a side dish. Perfect!

  • Reply
    Sarah Hegger
    November 18, 2014 at 1:42 pm

    My ass is like jello too and I always pick this time of year to do something about it. Why?

    • Reply
      November 18, 2014 at 4:33 pm

      Well, now that’s just silly. Be disillusioned in January like the rest of us. 🙂

  • Reply
    Xio Axelrod
    November 18, 2014 at 3:46 pm

    There’s a restaurant in New Hope, PA called Marsha Brown. They have the most amazing Sweet Potato Casserole. I’ve been trying to figure out their secret for years, and this recipe sound like it might be it! The only thing missing is a splash of bourbon. =)

    • Reply
      November 18, 2014 at 4:32 pm

      You know…bourbon might be just the thing to add considering the whole family will be there. Nothing says “memories” like good old fashioned liquor.

  • Reply
    Gemma Brocato
    November 18, 2014 at 5:13 pm

    You can’t go wrong with sweet potatoes. Much better than corn casserole, in my opinion. Great post, Rhenna.

  • Reply
    CJ Burright
    November 18, 2014 at 9:05 pm

    Ooh…definitely the sweet potatoes. One can never have too many desserts, especially if they’re disguised as a vegetable. Kinda.

  • Reply
    Collette Cameron
    November 18, 2014 at 9:30 pm

    Did somebody say veggies posing as a dessert? Perfect!

  • Reply
    Jo Richardson
    November 19, 2014 at 5:37 am

    Pecans make everything better don’t they?
    This sounds a lot like my mom’s old recipe Rhenna, the only sweet potato cass I ever ate. I think she used canned yams though, and no pecans. boo. IDK IDK. But this sounds pretty damn good. THANKS for sharing woman!

  • Reply
    Gretchen Wing
    November 19, 2014 at 9:52 am

    Nummm! Go for it. Sounds like “healthy” pumpkin pie!

  • Reply
    Ronnie Allen
    November 19, 2014 at 1:28 pm

    Awesome. If you want new recipes there’s a great app, Brick Oven. Fabulous in every category

  • Reply
    Elizabeth Janette
    November 25, 2014 at 1:09 pm

    Sounds good!

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