Thanksgiving Sweet Potatoes

I try to offer sweet potatoes quite often as they are known for their health benefits. Healthy cooking is not my Thanksgiving agenda and I do not feel guilty for the amounts of butter and cream I use throughout the holiday season. With that said, here is my recipe for the Thanksgiving version of the sweet potato… a tat different from the rest of the year.

5 lbs sweet potatoes
2/3 cup water
1/2 cup granulated brown sugar
1 stick (4 oz) butter
1 tsp pure vanilla extract
1/2 tsp nutmeg
1 tsp salt
1/2 tsp pepper
2 tbsp maple syrup
2 cups small marshmallows

Peel and cube potatoes. Boil until slightly tender but not completely done.

In small saucepan heat up water, butter, brown sugar, and spices and bring to a boil.

Transfer sweet potatoes into oven-safe casserole and cover with the butter-sugar mixture until evenly coated. Bake at 325F for about 30 minutes. Then top with marshmallows and bake until marshmallows turn golden brown.

(This dish is even better when warmed up again. So, it is easy to make ahead without the marshmallows. When reheated, top with marshmallows and bake.)

Leave a Reply