and THIS post is entitled - something I actually DID make for Thanksgiving.

True to my tradition, I didn't actually follow a recipe, but just made it up using what I had. This is the "Sweet potato" dish I took to Thanksgiving yesterday. It got great reviews.

Boozed Sweet Potatoes

1 REALLY big sweet potato (mine was about 4 lbs. really.)
1 small acorn squash
1 small butternut squash

Cut potato into several largish chunks; halve squashes and remove seeds. Cover with foil, add a bit of water, and bake all until they are done. Maybe 1 hour at 400? Let cool.

Spoon the soft, baked squash out of shells, and into a large mixing bowl. Remove skin from sweet potato chunks and put it in the bowl too. Add 2 farm-fresh eggs , 1/3 to 1/2 cup honey, 1/3 cup cream, a couple tablespoons of butter, freshly grated nutmeg, some cinnamon, and a bit of salt. Beat until smooth. Add 1/2 cup (yes, really) Templeton Rye Whiskey (or your favorite whiskey or bourbon); mix thoroughly.

Pour mixture into a 9x9 baking dish. Preheat oven to 350. In a small bowl, mix together 3 tbsp. butter, 1/2 cup flour, 2 tbsp. honey, and a small handful of your favorite nuts (optional). I was excited to find some local hickory nuts at the last farmer's market, so I used those. Spoon or crumble the topping mix on top of the sweet potato mix, and bake until hot and bubbly. Delicious.

Everything in this dish, except for the salt, nutmeg, and cinnamon, was sourced locally. I think that rocks.