Thanksgiving is a holiday of delusion. We don’t even consider calculating the calories we eat. We pretend not to know how many cubes of butter we personally consume. And we allow ourselves to believe that pecan topped sweet potato casserole counts as a vegetable.
“Um, pass me some more of those sweet potatoes. I need to eat more vegetables to keep this meal healthy.”
Sweet potatoes at their finest. No marshmallows here. It’s one of my favorite Thanksgiving dishes. Creamy sweet potatoes topped with a crunchy sweet pecan topping.
Before I actually made this for myself, I did consider it a vegetable and therefore healthy. Then one year I was assigned to make it and I realized it’s basically a pie without the crust. (Which is right up my alley.)
This is a great dish to make the day before Thanksgiving. It is basically a custard. That means that you must remove it while the middle is still quite jiggly (otherwise it will be overcooked.) Since it must cool before you can serve it, it just makes sense to make it ahead of time. You can warm it up for a few minutes in the oven before you serve it.
Seriously. This is good stuff.
I’m quite happy to keep deluding myself. ‘Cause I love Thanksgiving!
Recipe Source: Junior League of Salt Lake Cookbook