My mom makes this classic family recipe every year for Thanksgiving. I don’t know where the original recipe actually comes from — I just know it as Dianne’s delicious sweet potato casserole.
There are no marshmallows on this. While marshmallows have their place in s’mores, I believe they have no place A) at Thanksgiving, and B) on top of sweet potatoes. You are welcome to disagree with me on that front.
Sweet potatoes are such incredible things on their own that they hardly need doctoring up (see marshmallow comment, above), but this casserole adds just enough to take them above and beyond your normal weekly pan of roasted root vegetables.
I got this recipe from my mom and made the sweet potatoes for a small Thanksgiving-in-London gathering at Sarah and Joe’s. The dish got good reviews all around and I was pleased that it tasted just like it does when Dianne makes them. The cinnamon and cardamom, along with a healthy dose of orange juice, give the potatoes a warming, autumnal flavor with a bit of zing. This sweet potato casserole is quick to put together — you can even make it the day before Thanksgiving and bake it or just reheat it on the day. It also makes great leftovers.
- Thanksgiving, previously: I am thankful for… — Thanksgiving in Ukraine — Thanksgiving in English Club
Dianne’s Sweet Potato Casserole (serves 8-10)
- 3lbs/1.5kg sweet potatoes (about 3 large ones), peeled and cut into large chunks
- 2/3 – 3/4 cup brown sugar
- 1/2 cup melted butter
- pinch of salt
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1 cup orange juice
- 2 eggs
- 1/2 cup pecans
- Preheat the oven to 375F (190C).
- Put the sweet potato chunks in a large pot and add water until the potatoes are just covered. Bring to a boil and let simmer until the sweet potatoes are soft/mashable, 15-20 minutes.
- Drain the sweet potatoes, then mash them in the pot.
- Add everything but the pecans to the sweet potatoes, and mix until thoroughly combined.
- Pour the sweet potato mixture into a casserole dish (I didn’t have one so used a springform cake pan) and arrange the pecans on top.
- Bake for 15-20 minutes, then let cool slightly before serving.