ALONG THE MISSISSIPPI: TWO REAL SWEET POTATO FELLOWS

My daddy, Richard Thompson, would have celebrated his 74th birthday on Oct. 3. Because there are so many things I would like to tell you about Daddy, I have decided to let his deeds speak for themselves.

During World War II Daddy was a medic in Germany. On the first day, his plane missed the designated parachute landing, scattering Daddy's squadron over several miles. He and a buddy spent the night in an old loft under layers of hay. During the sleepless night, Daddy's hand came to rest on something on the floor. When daylight and rescue both came, Daddy saw that the object that he had clutched all night was a cross medallion. He treasured the medallion for more than 50 years. Now I treasure it.

Because Daddy was a medic, he had access to a jeep. A fellow soldier had married a German girl, who later had been evacuated from her village just before the birth of their child. A jeep, a medic and a new father traveled through the German countryside under the cover of darkness so that the soldier might have one glimpse of his first child before the next battle beckoned.

This man with the sky-blue eyes and hearty laugh would fish all afternoon with no bait on his hook, for as a child I cried if he hooked the worms or minnows. I always felt safe when he was close. He said I was his greatest treasure, and I believe it. Now, he is a brilliant star in the majestic heavens and one of God's greatest treasures.

Speaking of treasures, on Oct. 3, 1998, Richard Nolan Potter was born on his great-granddaddy's birthday. When he opened his eyes, they were sky blue. I know there was a great celebration in St. Peter's crystal square. As we gather to observe the wonder of our sweet little boy, sparkles of starlight shall fill the room.

Nolan loves one of granddaddy's favorite foods, sweet potatoes -- anyway you want to fix them. This recipe is for my "sweet potato fellows."

In loving memory of Richard Lanois Thompson.

Sweet Potato Casserole

3 cups mashed sweet potatoes

1 cup sugar

2 eggs, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup butter, melted

Topping:

1 cup brown sugar, packed

1/2 cup flour

1 cup pecan pieces

6 tablespoon butter

Preheat oven to 350 degrees

1. Combine sweet potatoes, sugar, eggs, vanilla and butter; mix thoroughly. Pour sweet potato mixture into a buttered 1 1/2-quart casserole dish.

2. Combine all topping ingredients and mix well with a fork.

3. Sprinkle crumbs on top of sweet potato mixture. Bake at 350 degrees for 30 minutes or until a knife blade inserted in center comes out clean.

Yield: 8 servings.

Angie Holtzhouser is author of "Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi." Her cookbook is available at local bookstores or by mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95 including tax and shipping.