This recipe has become a favorite and is the dish I’m asked to take for Thanksgiving.
Source: Bon Appetit, November 1994
4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces*
2/3 C packed golden brown sugar
5 Tbsp. butter
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
Pinch of ground ginger
2 C miniature marshmallows
1/2 C sliced almonds
Preheat oven to 375F. Arrange potatoes in 13x9x2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
*In recent years I’ve bought the bags of cubed sweet potatoes at Trader Joe’s. Just empty the bag into the baking dish and proceed with the recipe.
These yummy potatoes are similar to mashed potatoes, but easier and, in my opinion, more flavorful. Instead of actually mashing the potatoes, you simply stir them with a little cream when they are finished cooking, and they mash right down while you are vigorously stirring. If you don’t have cream on hand, use milk with a little butter. This is a great company dish! Source: Better Homes and Gardens New Cook Book.
Don’t even think about planning a holiday meal in Jim’s family without including the Golden Potato Casserole! This is a must-have dish at every holiday meal. It can be prepared a day ahead and baked just before eating.
In an effort to make holiday meals a little simpler and lighter, my mom tried this recipe for Thanksgiving dinner one year. Everyone liked it, so she continues to serve it for holiday meals. It’s a fluffier casserole version of the heavier, traditional mashed potatoes, and can be made a day ahead. Source: The Complete Family Cookbook.
During most of my growing-up years, we lived next door to the ultimate back-door neighbors. Both homes were built by the same man in the mid-1920s. He lived in the house where I grew up, while his own parents lived in the house he built next door. He installed a gate in the fence between the two patios. Since my parents purchased the home in the late 1960s, they’ve been blessed with friendly neighbors who continued to appreciate this easy passage between patios.
The first neighbors were terrific entertainers and were hilariously funny. This is one of their favorite recipes which they shared with my mom, who still makes it from time to time. Those neighbors have since moved on, but the new neighbors are every bit as terrific and just as much fun.