Like most of the country, I’m really looking forward to Thanksgiving dinner. It’s the best dinner of the year, isn’t it? Family, friends, an insane amount of food, and good cheer? Perfect.
One of my favorite traditional Thanksgiving dishes to make is a sweet, pecan-crunchy topped sweet potato casserole. It’s a family favorite, and a hit every time. That said, there’s nothing wrong with changing up tradition every once in a while and trying something new. I ran across this recipe for Twice Baked Sweet Potatoes and figured I’d give them a try. It really is a single serving version of the giant sweet potato casserole that I usually bring to the table, but would work for both a crowd or a small group. You just need to adjust the amount of potatoes you use. Plus, they can be made ahead, which is always a huge plus on Turkey Day.
I started by baking 4 large, fat, sweet potatoes in a 400* oven until they were nice and soft. When you bake these, make sure you cover your cookie sheet with foil. Sweet potatoes often spurt a sticky, sweet syrup as they bake and clean up is no fun at all…unless you’re prepared. Cover the cookie sheet with foil, and clean up is a cinch!
Once the potatoes were baked, I let them cool for about 10 minutes so they didn’t burn me as I tried to scoop them out.
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