Since Thanksgiving is right around the corner, I thought I’d share with you the recipe for one of the staples at our Thanksgiving table.
About seventeen years ago, while we were still living in Honduras, we started the Thanksgiving tradition with the rest of my family. Back then, in Honduras, Thanksgiving wasn’t a common celebration, so when we moved down there we knew we had to get it going ourselves and show my family what they were missing out on!
Well, everyone loved it and from that point on, we hosted Thanksgiving at our home every year. One of the first years of hosting Thanksgiving in Honduras, Ryan came up with his own recipe for sweet potato casserole. It was a huge success!! He’s been making it ever since, and it’s always just as delicious as the last time.
Over the years, the list of guests for our Thanksgiving dinner grew. And it grew and it grew! We got to the point where we were hosting up to 35 people at once! We really enjoyed it, and looked forward to it every year.
When we moved up to Texas we continued the tradition, with family and new friends. But last year, when we were going through the adoption process, we decided to put the tradition on hold for a while, until everyone was settled into our new “normal”. Although it was a tough decision to not go through with such a cherished tradition, we knew it was the best thing at the time.
Well, this year, we are trying to get things going again, but on a much smaller scale. Maybe next year, we’ll host our big annual Thanksgiving again! We’ll have to wait and see!
So for now, I’d love to share the recipe for Ryan’s sweet potato casserole with you. I hope you will try it, and who knows maybe it will be the next new dish at your family’s Thanksgiving!
Ryan's Sweet Potato Casserole
Sweet potatoes, walnuts, crushed pineapple and holiday spices.
for the Sweet Potatoes
- 4 cups sweet potatoes peeled, boiled, and mashed
- 2 cups dark brown sugar packed
- 5 tbsps salted butter melted
- 1 1/2 tsps ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 1/2 cup walnuts chopped
- 1/2 cup crushed pineapple 8 oz can, in 100% pineapple juice
for the Marshmallow Topping
- 1 pkg miniature marshmallows 10 oz, I prefer Jet-Puffed Miniature Marshmallows
- 1 jar maraschino cherries 10 oz, drained
making the Sweet Potatoes
- Preheat oven to 375°.
- Mix all ingredients together and place in a baking dish.
- Bake 20-30 min.
- Remove from oven and let cool.
making the Marshmallow Topping
- Let casserole cool for 10-15 minutes.
- Once cooled, cover the top of the casserole with a layer of marshmallows and then add cherries throughout.
- Turn oven to broil, on low.
- Place baking dish back in the oven and broil for approximately 3-5 min.
- Don’t stop watching it at this point! A little distraction and the marshmallows will burn!
- As soon as the marshmallows start turning brown take it out of the oven and enjoy!!
While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.
This is a list of the kitchen tools, utensils and appliances I used to make this recipe.
Here are a few ideas for serving your Ryan’s Sweet Potato Casserole.
Top with Marshmallows and cherries. You can enjoy this delicious casserole without any toppings but we like to top ours with the marshmallows and maraschino cherries.