Originally posted on November 17, 2008
In my opinion, the best Thanksgiving recipes are easy, and they tolerate being made a day or two ahead of time with no loss of flavor or texture. This is one of those recipes. Depending on how things are going with cleaning (and how much room there is in my refrigerator), I will either pre-cut the sweet potatoes the night before or cook the whole dish the night before. It reheats beautifully, so it really doesn’t make any difference to the finished dish. I like sweets. A lot. And so, I use a bag (or two!) of mini marshmallows on top of these potatoes. They make the finished potatoes exceptionally sweet. If you’re concerned about that, you could omit them all together.
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