Like many of you, Thanksgiving is our biggest day for food, eating and gathering. It’s the one day the menu in my house doesn’t vary. Each recipe on the menu has a history at the Thanksgiving table and these traditions are beloved by the family.
Thanksgiving is known as a Turkey Day but in our house it’s the sides that make the meal. I polled the family and the favorites are a toss up between Sweet Potato Casserole, followed by Mashed Potatoes and My Grandmothers Angel Biscuits. These are the dishes that the family will request over and over.
The menu has adjusted over the years. Before I married my husband and his family, I made Roasted Onions with Parsley Pesto. Sadly, onions are taboo for two branches of the family – so much so that one of the kids gags at the sight of them. Now, I leave them off of the Thanksgiving menu. Granted it’s only me that it bothers but sometimes you have to take one for the team.
As the family grows the menu will flex a bit. One of the little ones is allergic to all dairy. She’s three now – getting to the age that she can enjoy the Thanksgiving meal and we are already making some preparations for her. It’s hard – What’s Thanksgiving without butter?
I was comparing notes with Cynthia over at Feeding Big. Her family has different traditions they hold dear. I was blown away by her Honey Glazed Carrots. I’m so excited to share the recipe with you HERE.
- 2 lbs. of Cooked Sweet Potatoes*, mashed
- ¼ Cup Dark Brown Sugar, packed – plus more if needed
- ¼ Cup of White Sugar
- 4 Tablespoons of butter
- 1 Cup of heavy Cream
- 1 Teaspoon of Vanilla Extract
- ½ Teaspoon of Ground Cinnamon
- ¼ teaspoon of freshly grated Nutmeg
- 1 Egg Beaten
- Salt and freshly ground white pepper to taste.
- Pecan Topping – see below
- 1 ½ Cup of chopped Pecans, preferable toasted until brown and fragrant
- 8 Tablespoons of Butter (1 Stick)
- ½ Cup of Dark brown Sugar, packed
- ¼ Cup of Heavy Cream
- 2 Tablespoons of Bourbon, optional
- Preheat the oven to 350 degrees.
- Place the mashed sweet potatoes in a bowl and add the brown sugar, white sugar, cream, and vanilla, cinnamon, nutmeg and mix well (this is where my hand mixer comes in but you can stir it). Taste, adding salt, white pepper, additional sugar or spices if needed.
- Add the egg and mix again until smooth. Pour this into a baking dish (1 ½ - 2 quarts) large enough to hold it and the topping. Smooth the top, then set aside to prepare the topping.
- Melt the butter in the microwave. Mix together all of the ingredients in a bowl and spread over the sweet potatoes.
- Bake for 20 – 30 minutes until bubbly.
- Let the casserole sit for 15- 20 minutes to set before serving.