Abby’s Thanksgiving Sweet Potatoes smothered in a crunchy topping of organic cornflakes, crushed almonds, pecans, and coconut brings many smiles to the Thanksgiving table. Seconds, please!
Almost every home in America has sweet potatoes on the Thanksgiving table. But these sweet potatoes have a certain something extra…a sweet, nutty crunch that causes all to ask for seconds, especially Abby. In fact, she is not dreaming of leftover turkey sandwiches after Thanksgiving, but sweet potatoes for breakfast, lunch, and dinner.
A Tweaked Recipe Passed Down
If you are what you eat, then my daughter Abby is definitely a Sweet potato! Every Thanksgiving she asks for Banka’s sweet potatoes, but this year she graduated. She tweaked her grandmother’s recipe a bit and prepared the Thanksgiving sweet potatoes all on her own. I have to say, Thanksgiving preparation is a whole lot more fun with all hands on deck in the kitchen working and visiting together the week of Thanksgiving.
To prepare the Thanksgiving Sweet Potatoes, bake your sweet potatoes in a covered casserole dish with 1/4 cup of water at the bottom in a 400° F oven for 45-60 minutes until fork tender. When cooled, peel and add to a standing mixer and mash. Dissolve 2 T of arrowroot powder in 1 cup milk and add to the sweet potatoes and mix. Additionally, add in the sugar, eggs, melted butter, cinnamon, nutmeg, and vanilla. Fill a 9×13 casserole dish with the mashed potato base and bake in a 400°F oven covered for 20 minutes.
While the potatoes are baking, mix crushed cornflakes, sugar, pecans, almonds, coconut, and melted butter together in a small bowl. After 20 minutes, add the topping to the sweet potatoes and bake uncovered for an additional 15 minutes.
Abby’s Thanksgiving Sweet Potatoes Recipe
- 8-10 large sweet potatoes or yams baked and mashed
- 1 cup milk
- 2 T arrowroot powder
- 1/2 cup Sucanant, Coconut Sugar, or brown sugar
- 2 organic, free-range eggs
- 1 stick (8 T) melted butter
- 2 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp nutmeg
- For the topping:
- 1 cup organic corn flakes
- 1/2 cup Rapadura, coconut sugar, or brown sugar
- 1/2 cup each pecans and almonds crushed
- 1 cup unsweetened, shredded coconut
- 1 stick melted butter