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Happy Thanksgiving!

Well, things have been a bit quiet on the home cooking front. We’ll be heading to my parents for Thanksgiving where my mom will do the most of the cooking. Yes, this is her big day. In fact, we took a picture of mom with one of her first turkeys back in our 20s where we would stumble in around 2 a.m. and make fun of her cooking and then go off to bed. We tortured my mother and now even after all the cooking I’ve done I can’t imagine pulling off an entire Thanksgiving feast without killing someone! 

This year, I offered to make a few interesting side dishes – many of which were nixed by my strictly traditional family who prefers canned items. No warm, delicious sweet potato biscuits or homemade cranberry sauce.

I did convince the family (who still think I can’t cook my way out of a paper bag) to allow me to handle the sweet potatoes since – as much as I love you mom – I do not love canned sweet potatoes. So I am making a sweet potato mash with a marshmallow topping although I was intrigued by many of the praline/pecan recipes I found online. This is a Food Network recipe that I plan to jazz up with a bit of marshmallow topping. Hopefully, it will be a moderate success among this picky clan! 

Happy Thanksgiving to all of you! Thanks for reading.

Sweet Potato Mash


  • 4 pounds sweet potatoes or yams, (approximately 4 to 6 yams or about 12 sweet potatoes
    depending on size) peeled and cut into 1 to 1 1/2-inch chunks
  • 1 1/2 cups (3 sticks or 3/4 pound) butter, cut into cubes
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons pure maple syrup
  • 1/4 to 1/2 cup cream, as needed to achieve desired consistency
  • Salt and freshly ground black pepper


These potatoes can be steamed to preserve more of the flavor and vitamins (or boiled if you wish), until tender. (To steam them, you can place them in a single layer on a rack placed over a large shallow pan of water with a large pot lid to cover. Replenish water in pan if it boils off before they are tender.)

Place the tender potatoes in a large bowl and mash by hand with a masher or fork. Then, using a beater, whip in butter, brown sugar, cinnamon, nutmeg, maple syrup, and enough cream to achieve your desired consistency. Season, to taste, with salt and pepper.  Note: I will top with marshmallows and place under broiler for a few minutes until marshmallows get that nice texture we all love.

2 Comments Post a comment
  1. ecbisick #


    I would like the sweet potato biscuit recipe if it is handy. We are having terry’s candied sweet potatoes and my homemade appl crumb pie and a home made traditional pumpkin pie…

    November 24, 2010

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