Delicious Memories

Now that I’ve almost recovered from my Whole Foods fiasco with Owen, I’m getting in the Thanksgiving-cooking-mood. I still can’t bring myself to make a Turkey, because there’s just too much yucky gut-removal for me, but I can totally get into making the accompaniments.

When I was little I loved making Thanksgiving Sweet Potatoes with my mom.  She’d call from the kitchen —

Little sweet potato — where are you hiding?
It’s mashing time!

Her recipe is super easy. It turns out great. And if you’re going to a Pot Luck Thanksgiving, it’s kind of the perfect thing to bring. You can create your own delicious memories with–

Mom’s Thanksgiving Sweet Potatoes

6 cans sweet potatoes
3 cans crushed pineapple
mini marshmallows
3 teaspoons vanilla
2 eggs beaten
1 ½ cups pecans (break into halves)

Drain juice from canned pineapple completely.  Then place in strainer and drain as much as you can. Drain liquid from canned sweet potatoes. Then place in colander and drain some more. (I also dab it with paper towels to make sure I remove most of the moisture.)

Mash potatoes until smooth, removing all of the lumps. Add eggs. Add a few mini marshmallows for taste & vanilla flavoring. Combine drained pineapple and pecans.
Place in a buttered baking dish (leaving approximately 1/2″ at the top). Mash down well, so they’re well-packed.

Bake in 350 degree oven for about 30-35 minutes.
Cover with large marshmallows and bake 10 more minutes
Serve immediately.

I realize that there’s some guess-work here. Mom didn’t explain what size cans to use or how many marshmallows. It’s kind of tough not being able to ask her now, but no matter how I do it, this dish is always delish, so don’t be afraid to try.

You can make it the day before and just stick it in the oven about 45 minutes before Thanksgiving dinner.

Happy Gobble Gobble!