Sweet Potato Casserole
I don’t really consider myself American.
I was born here and have spent 90% of my life here, yet I don’t feel American. For the first few years that I remember celebrating Thanksgiving with my family, we didn’t even have a turkey. We had either a lamb or a roast. As I got older my dad had a conference in NYC over Thanksgiving weekend, so we would have a Thanksgiving meal at our hotel while watching the parade. I didn’t even have my first sweet potato until I was 18.
Now that I am a married woman and share in my husband’s traditions too, Thanksgiving has come to mean so much more. I love creating traditional Thanksgiving dishes and I love enjoying the Philly parade with friends in the morning and a nice traditional Thanksgiving meal (but with pilaf- you Armos know what I’m talking about!) in the afternoon. This year my dad, brother, and sister in law are coming down too, which makes it even more special.
Given my history, I had to do a little research to learn about sweet potato casseroles. I know it is my favorite dish on Thanksgiving, and I love to get a bit of sweet potato casserole, mashed potato, and turkey all in one bite. I was shocked to learn that many sweet potato casseroles contain eggs and cream and loads of butter and sugar. It is unnecessary. Sweet potatoes are heavenly in themselves, and I simply dressed them up with a fun topping of sweet marshmallows and crunchy pecans.
Welcome to an American Thanksgiving. I’m feeling very thankful this holiday season.
Sweet Potato Casserole
5 medium sweet potatoes (about 3 lbs) scrubbed clean, peels left on
1 tbs butter + a bit more for the casserole dish
1/4 cup light cream
1/2 tbs kosher salt
app. 1 cup mini marshmallows
app. 1 cup pecans*
1. Put your potatoes in a large pot and cover with cold water. Place over high heat and boil until they are fork tender, about 20 minutes. Remove from water and peel immediately.
2. Set oven to broil. Using either a potato ricer, fork, or potato masher, mash the potatoes in a large bowl (while still hot). Add 1 tbs butter, the salt, and all of the cream and mix to combine.
3. Grease a 9 x 13 casserole dish with the butter. Add the mashed sweet potato mixture. Place the marshmallows and pecans on to the mixture in a fun pattern. I chose to do alternating diagonal lines.
4. Broil for 2 minutes or until the marshmallows are brown and gooey. Enjoy!
*NB: Next time I would slightly toast the pecans prior to placing them on the sweet potato mixture.
Other Thanksgiving posts:
Thanksgiving Lunch Menu 2010
Thanksgiving Brunch Menu 2009
Thanksgiving 2009 Set up
Dishes for Entertaining
Butternut Squash Soup