Thanksgiving is hands down my favorite holiday. I love a day that focuses on what’s good in life and then serves it up with gravy and football. There are no gifts, no decorations, no shopping other than the grocery store and I’m there every day of my life anyway.
My table–like yours–is a patchwork quilt of traditional family recipes, things I’ve discovered along the way, my guest’s tasty contributions and an annual new experiment. There are sacred things–the stuffing and the pumpkin pie–in which I never stray for fear of revolt, and there’s things that can be a bit more adventuresome and no one will notice.
I’ve used this sweet potato recipe for the past 15 years and it’s one of my favorites. I’ve made it so many times I had forgotten what the original recipe looked like, but here is a link to the 1997 issue of Bon Appétit. Feel free to use more sweet potatoes (I always do) and adjust the seasonings accordingly. It can be made ahead and refrigerated, just make the topping right before baking.
P.S. No marshmallows were harmed in the making of these delicious yams.
©2013 Tracey Henry