It really hadn’t hit me that Thanksgiving was coming up this week. But as soon as my dad asked, “Are you excited to see us next week?”…it hit. I also won’t complain about the 3 day work week.
My parents always hosted Thanksgiving when I was growing up and my Grannie was responsible for making gravy, cranberries, mashed sweet potatoes, and pineapple souffle. I can pass on the gravy as it has never interested me, but I would load up on the mashed sweet potatoes and pineapple souffle — her signature dish…that I am yet to make. Note to self: change this. Sooner rather than later.
I don’t have my Grannie’s sweet potato recipe, but I know there was brown sugar and pecans involved….plenty of both. I don’t know this for a fact, but I believe candied sweet potatoes are more common than mashed sweet potatoes. Personally, I’ll take mashed any day — all the more opportunity to spread the flavor into every bite. Thanksgiving is the one meal where I will pass by the beloved garlic mashed potatoes for the mashed sweet potatoes.
I was really anxious to open Cooking Light’s issue from last month and find this recipe. Sadly, it did not receive but ONE star online. I think Cooking Light had the right idea…but I changed the recipe to more closely replicate Grannie’s mashed sweet potatoes…sans some calories and fat, no doubt. I must say, this was at least a FOUR star recipe after a few changes!
This weekend was a mini holiday fest — I had these potatoes on Saturday and on Sunday, we decorated the house for Christmas. We have this huge window in the front of our house which is the perfect location for the Christmas tree. At night, it looks stunning with its glowing white lights. It also lights up our first floor beautifully.
I’m officially pumped for Thanksgiving…and completely stumped on what to get my loved ones for Christmas. My baking list, on the other hand is just about finalized. Clearly, it’s going to be a great holiday season 😉