As you are deciding who is bringing what to the Thanksgiving feast, here is an easy, delicious take on sweet potatoes that you can volunteer to bring.
This recipe is from my grandmother, Hope Mouton, and has some slightly vague measurements. It’s impossible to screw up this combo of ingredients, so feel free to get creative.
Ingredients
½ of a sweet potato per person
¼ apple per person, peeled and sliced (I like more tart varieties, but it’s up to you)
Equal parts butter and sugar (This is where things get vague. Let’s say 2 tablespoons each butter and sugar per potato)
Coarsely chopped pecans (Again, Grannie was not specific. Call it 1 tablespoon pecans per potato)
Marshmallows for the top – your choice of a sprinkle or a total covering.
Step 1
Bake the sweet potatoes. Let cool and then peel. Cut the sweet potatoes into ½ inch thick slices.
Step 2
- Combine the butter and sugar in a heavy saucepan. Cook over medium-low heat until caramel colored.
- Peel and slice apples and add to the caramelized sugar. Cook until just tender. Add some pecans to the mix and combine.
Step 3
In a casserole dish, spread a layer of sliced sweet potatoes. Drizzle apple/butter/pecan mix over potatoes. Repeat until you have used all of your ingredients.
Step 4
- Sprinkle the top with marshmallows and pecans. Again, whatever your preference on the amount.
- Bake at 325 degrees to heat through. Probably about 30 minutes if it’s not right out of the refrigerator.
Hint: Steps 1-3 can be done in advance. Just cover the casserole dish and refrigerate for up to 2 days.
Happy Thanksgiving Prep!
