In the South, sweet potatoes are a favorite but they are absolutely necessary for a traditional Thanksgiving meal. I have two favorite Thanksgiving recipes that I love for Thanksgiving and Christmas.
If you have been reading my blog for a while, you know that I absolutely love the candied yams from The Pirate House Restaurant in Savannah, Georgia. I honestly can’t think of any other recipe for candied yams that I love anymore than those. Today I am sharing that recipe with you below and it really is true that you can make the sauce and it will keep in the fridge indefinitely. I have frozen it before and it freezes well. By the way, it is delicious on a hot biscuit. YUM!
Below I am sharing my Mother’s recipe for sweet potato casserole. It is very good and I love the topping that gives the casserole a good texture. This is a great recipe for Thanksgiving and I plan to make it this year for my family. You can make it ahead of time so it is a good time saver.
Mother’s Sweet Potato Casserole
Preheat oven to 400 degrees. Stir together the following:
3 cups of cooked mashed sweet potatoes
1 cup sugar
1/3 cup milk
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon cinnamon
Put in two quart ovenproof casserole dish that has been sprayed with cooking spray.
Topping: Mix the following together with a spoon
1/3 cup of flour
1 cup packed brown sugar
1 cup chopped pecans
1/3 stick margarine
½ teaspoon cinnamon –
Sprinkle over potato mixture in the casserole dish. Bake at 400 degrees for one hour.
These are two great options to make your Thanksgiving meal extra special and I can just imagine how many different ways sweet potatoes will be served all over the South.
Recently I was thumbing through one of my Ina Garten cookbooks and she was sharing a sweet potato recipe from Paris (that would be France) and said it was the best she had ever eaten. I love you Ina but you need to go to Pirate House and have some of theirs and you would say they are the best. Come on down, Ina and see for yourself.
Thanks for stopping by.