Ya’ Gotta Make These Thanksgiving Sweet Potatoes
So when I moved away from home and wanted to create my first Thanksgiving meal, I simply followed my family’s recipes. Well, most of them. This recipe is the exception. These. Sweet. Potatoes. Are. The. Best.
I wanted the same turkey and dressing that I grew up eating. I wanted the same gravy. But forget the sweet potatoes! I can’t even remember how they were prepared because I’ve been making these sweet potatoes for the past 3+ decades. This recipe won me over the moment I tasted it. We can thank GG (my sons’ Great-Grandmother) for this delicious-ness! Did I mention it has marshmallows on top? It is one of my favorites Thanksgiving dishes.
Oh – and here’s a trick: don’t bother peeling the sweet potatoes before you boil them. Boil the sweet potatoes without peeling them – just rinse them off and submerge them in a pot of water. Bring to a boil on high heat, then turn down the heat to medium and cook until the potatoes are done (stick ‘em with a fork to make sure). Let the sweet potatoes cool and the peeling will just slip off. So easy!
Here’s what you need:
5 medium to large sweet potatoes
1 teaspoon vanilla
1 cup white sugar
2 eggs
1/4 milk
1 stick (1/2 cup) butter
1 tsp cinnamon
Marshmallows – large or small
Cook and mash the sweet potatoes. Add the rest of the ingredients and mix well.
Place sweet potato mixture in baking dish sprayed with non-stick cooking spray and bake 45 minutes at 350 degrees.
Remove from oven, top with marshmallows (it will take about half a bag) and return to oven until the marshmallows are brown. Watch carefully – they brown quickly.
Need another great side for your Thanksgiving dinner? Try this Cranberry Salad! It’s the only way I will eat cranberries and I just love it! There are marshmallows involved in this recipe, too. . . . !
Happy Thanksgiving!
