I adore Thanksgiving. There’s food and family and it’s the start of the Christmas season. Christmas day always feels a little bittersweet to me because it’s the end of the wonderful season and in a week, you have to stop listening to Christmas music for another 11 months.
With Thanksgiving, the entire glory of Christmas, with the music and decorating and thinking of others and, most importantly, time to reflect on the Savior, is still ahead of you. And Thanksgiving food. I get asked all the time what I do for Thanksgiving since I’m a vegetarian, to which I reply, what do YOU do?
Really, basically everything except the turkey is vegetarian-friendly (and I absolutely refuse to do tofurky or any other mysterious meat substitutes. Just give me gobs of cheese and cream and roasted veggies, please). And most people I know when forced to choose between turkey and pie would choose the latter, anyway.
Though it’s hard to choose a true favorite, this one is definitely near the top. Infinitely better than that marshmallow-laden junk, I feel fairly confident in saying that if you make this once, it will never again leave your Thanksgiving table.
Happy unTurkey day!
|Please forgive the terrible photo from nearly a decade ago|
Sweet Potato Casserole
- 4 sweet potatoes
- 1/2 cup white sugar
- 2 eggs, beaten
- 1/2 tsp salt
- 4 Tbsp butter, softened
- 1/2 cup milk
- 1/2 tsp vanilla
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 Tbsp butter, softened
- 1/2 cup pecans, chopped
- Preheat oven to 325F.
- Poke holes in sweet potatoes. Microwave until soft, about 8-10 minutes, turning over halfway through. Remove skins of sweet potatoes.
- In a large bowl, mash the sweet potato until smooth (I like using an immersion blender). Mix in sugar, eggs, salt, butter, milk, and vanilla. Mix until smooth. Transfer to a greased 9x13 baking dish.
- In a medium bowl, mix the brown sugar and flour. Mix in butter with your fingers until mixture resembles coarse meal. Stir in pecans. Sprinkle the mixture over the sweet potatoes.
- Bake casserole in preheated oven for 30 minutes, or until top is slightly golden.