Monday, November 3, 2014

A Sweet Potato Thanksgiving by Jamie Hill

November is a good time to reflect on things for which we’re thankful. Thanksgiving dinner is something I’ve always taken for granted, but as I’ve gotten older I’ve come to understand that not everyone is so fortunate to have a big, bountiful meal. (I hope that those of us who do get to partake will keep the less fortunate in mind and donate as we’re able to our local food pantries.)

Canadian Thanksgiving has passed, but we’re just gearing up for it here in the states. Thanksgiving seems to me sort of a forgotten holiday, sandwiched in between two others that are much more fun for children. For many adults, Thanksgiving boils down gathering together whatever family and friends you can and enjoying a big meal and lots of leftovers.

In my family we go the traditional route with turkey, potatoes and gravy, and sage dressing (cooked in a separate dish, never in the bird.) My favorite vegetable is green bean casserole and my second favorite is a sweet potato casserole topped with brown sugar and pecans. It tastes more like pumpkin than sweet potatoes and is sweet enough to be a dessert, but we serve it right along with the meal. Homemade rolls round out the first course and pumpkin pie with whipped topping comes out about an hour after dinner has settled.

If I’ve kept up with the pots and pans as I went along it’s just a matter of loading plates directly into the dishwasher and finding enough plastic containers (with lids that fit) for the leftovers. They’re piled in the front of the fridge because just a few hours later we’ll drag everything back out for a repeat of the same meal in the evening.

Friday noon we’re still eating turkey but by that night, we usually order pizza because we’re ready for a change. On the weekend, the leftovers are either consumed or frozen because we’re all tired of them by that point.

Once Thanksgiving weekend has past it’s full speed ahead to Christmas. Ho! Ho! Ho! But we’ll talk about next month. For now, I’m making my grocery shopping list and checking it twice. If I close my eyes I can smell Thanksgiving dinner cooking already.

Please enjoy our family’s sweet potato casserole recipe, and have a Happy Thanksgiving!

Sweet Potato Casserole

2 pounds sweet potatoes (boiled and mashed)
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter or margarine
4 eggs (beaten)
2 teaspoons vanilla
1 cup sugar 

Preheat oven to 350 degrees. Mix all above ingredients with electric mixer and pour into buttered 9 x 9 casserole dish.


3 Tablespoons all purpose flour
1/2 cup soft margarine
3/4 cup brown sugar
1/2 cup pecans

Mix topping ingredients together and pour over top of sweet potatoes.  Bake 350 degrees for 30-40 minutes. For sweeter taste, double topping ingredients.


Find Jamie Hill's titles including her latest release, Pieces of the Past, here: