Thanksgiving is right around the corner, so I figured this was the ideal topic for my weekly recipe exchange. I’ve always loved to celebrate Thanksgiving, even as a little girl. I remember the thrill of getting to set the dining room table with the good china. Even when we lived in Israel, we enjoyed Thanksgiving dinner, although often we bumped it back a day and had Thanksgiving Shabbat diner!
One of my favorite recipes for Thanksgiving is this sweet potato dish. Emphasis on sweet. There is nothing fancy or sophisticated about this one, consider yourself warned. It’s straight up comfort food — especially when shoveled in with a healthy (unhealthy?) serving of pareve mashed potatoes and sage-infused stuffing.
Sweet Potato Casserole? Pie? Heaven?
(Sorry there’s no picture this time. I thought about making up a casserole just for the sake of this post, but I’m just not that dedicated to my blogging craft!)
- 5 large sweet potatoes, peeled and boiled
- 2 T sugar – white or brown
- 1 stick (yes, I said STICK) of margarine
- 1 t vanilla
- 2 eggs, beaten
- 1/3 cup of parve milk
- 1 cup brown sugar (you can use less – maybe 1/2 – 3/4 cup)
- 1 cup pecans or walnuts, chopped
- 1/4 cup flour
- 1/3 cup margarine
Preheat oven to 350°.
Beat together first 6 ingredients and pour in a 9×13 glass baking dish.
Melt 1/3 cup margarine in glass bowl in the microwave. Blend it together with remaining crumb topping ingredients. With fingers, sprinkle over sweet potato.
Bake for 25 minutes or until topping is bubbling and browned.
I can’t wait to read all of your favorite Turkey Day recipes. Are you a sweet potato family? Or do you like mashed potatoes? And if you go for mashed, what’s your trick to making them creamy and parve? Do you like pumpkin pie or pecan? White meat or dark? Okay, okay enough questions.
Please just dish up your best Thanksgiving dishes in the comments section! An overstuffed blogger thanks you!