One of my very favorite holidays next to Christmas. Time to be with family. Plenty of yummy food to be eaten. Long turkey-induced post-pig-out naps. Leftovers for dinner and Friday (typically there isn’t much beyond that with my big family!)
I’m excited this year to spend thanksgiving in Greenwich, CT with my aunt and cousins. My mom and dad are making the trip too, as well as two brothers and my dear sister-in-law!
Each year we all have different tasks– things we claim or things we are assigned to cook. It’s become a beloved tradition for me to be on sweet potato casserole duty. I tend to help out with pies or other things as well but you can always count on me making the sweet potato dish:)
I haven’t changed much from when I first tried this recipe my mom had found for “Holiday Sweet Potatoes.” There was one time I switched the topping to a pecan/brown sugar crumble instead of marshmallows, but given the reactions of the family, I will keep on with the ooey-gooey beloved Jet-Puffed topping. You can never have enough marshmallows, my siblings say as they try to fit a few more handfuls on top of the already-peaked marshmallow mountain.
This year I’ll be doing it again in my aunt’s kitchen. This recipe isn’t really a secret so I’m happy to share… I tend to not measure the spices as much though and use these measurements as more of a suggestion. You won’t know until you take a lick.
Holiday Sweet Potatoes
6 large sweet potatoes
3/4 cup Sugar
1tsp baking powder
A pinch of salt
1 teaspoon cinnamon
1 teaspoon vanilla
3/4 cup Buttermilk
1/2 cup butter
Marshmallows for topping
After baking sweet potatoes until soft, peel when they’re cool enough to handle and then combine with all other ingredients in large mixing bowl. Beat or mash together thoroughly, til sweet potatoes are smooth. Bake at 350 for 45 mins to an hour. During last 10 mins while they’re in the oven, top with marshmallows.
I’m also bringing with me 2 apple pies and a new dessert I’ve had success with at 2 different occasions (it’s so quick and easy) — I call it Pumpkin Pie cake. Hoping it’s going to become a new Shepard Thanksgiving tradition!
For the apple pies, I’m using one recipe from the Joy of Cooking and one from Smitten Kitchen’s delightful cookbook! We’ll see which one wins… I have my bets on the Deepest Dish Apple Pie from Deb:)
I baked this one last night and threw together the other pie before we got in the car to make the trek to CT.
Also on our menu we have my husband’s mashed potatoes, green bean casserole (which we always make following the recipe on the back of French’s crunchy onion topping), some vegetarian dishes I don’t yet know the details on (this is why we split up the work), turkey of course, Gorgozola Pear salad, and the you-can-never-not-have Pecan Pie. Probably other things I’m forgetting!
If you can’t hear it from my use of punctuation in this post, I’m extremely excited! I think this might be my husband’s first Thanksgiving with my clan (or some of my clan)… It’s just worked out that the past 2 years have been at his house and Christmas was at mine even though we’re supposed to switch off!
Gotta run…. there’s more pie than we know what to do with here. 🙂
Have a Happy Thanksgiving!