Thanksgiving is, of course, one of our most favorite holidays. We try to lift it up and allow it to stand alone despite the competition of the December holidays yet to come. We feast at my parents house – the same one I grew up in. We have the same traditional turkey dinner and eat on the same china reserved for this occasion. We use the same little turkey salt and pepper shakers I remember using as a little girl. It’s warm, comfortable and now my boys are soaking up the same traditions as I did.
So in honor of the day and to hold fast to traditions, I’m sharing the sweet pot
ato recipe that I have been in charge of for years. I don’t know where this recipe originates but I have always known it from a household copy of the Junior League of Greensboro “Out of Our League” cookbook first printed back in 1978. North Carolina is a large producer of sweet potatoes so availability is year round giving me an ample supply to pick from either at the farmer’s market or grocery store.
Here are a few fast facts to consider when selecting sweet potatoes for your dish.
- Select firm, fairly evenly-shaped sweet potatoes with even skin coloration.
- For the most nutritional value, always select with a deep orange color and avoid any signs of decay.
- Do not store in the refrigerator. Store in a cool, dry, well ventilated container.
- For best flavor and freshness, use within a week or two after purchase.
- Always use a stainless steel knife when cutting.
Sweet pot
atoes offer strong nutritional benefits like being rich in beta carotene which helps boost immunity, high in dietary fiber and Vitamin C and B6, so opting for a few organic ingredients like whipping cream, butter and brown sugar can make this an even better dish. While the topping is a bit decadent, you’ll note there are no mini-marshmallows or fluff involved!
Sweet Potatoes Supreme
- 2 cups sweet potatoes, mashed (about 2 or 3 sweet potatoes)
- 2 tbsp. cream
- 2 tbsp. butter, melted
- 1 tsp. salt
- 1/4 tsp. paprika
- 1/2 cup brown sugar
- 1/2 cup butter
- 1 cup pecan halves
- Peel sweet potatoes and cook in boiling water until soft so to mash easily. Either mash by hand or with a mixer. Add the next four ingredients – cream, butter, salt and paprika. Mix well and spread in greased casserole.
- Heat brown sugar and butter stirring constantly until butter barely melts. It is important to remove from heat before melting too much or topping will harden when the casserole is baked. Spread over sweet potato mixture.
- Cover with pecans. Bake at 350 degrees for 30 minutes.
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