Sweet potatoes are just as versatile and far more flavorful and beautiful than white-flesh potatoes to serve on Thanksgiving or for any holiday feast. You can certainly serve them baked plain, but we suggest dazzling your hungry guests with one of these scrumptiously prepared Thanksgiving sweet potato recipes.
Maple butter mashed sweet potatoes
- 3 pounds skinny sweet potatoes, scrubbed
- 1/3 cup butter
- 1/2 cup maple syrup
- 2/3 cup warm milk
- Salt and freshly ground black pepper to taste
- Preheat oven to 350 degrees F. and spray a baking dish large enough to hold the potatoes with cooking spray.
- Pierce each potato all over with a fork and place in the prepared baking dish. Bake for one hour or until tender. Set aside until cool enough to handle.
- In a small saucepan over medium heat, stir together butter and maple syrup. Cook, stirring, until butter is melted. Keep warm.
- Cut the potatoes in half lengthwise and scoop flesh into a large bowl, discarding the skins. Use a potato masher to mash potatoes.
- Add butter mixture and milk to potatoes and continue to mash until well combined. Season with salt and pepper.
- Transfer potatoes to a baking dish, cover with foil, and keep warm until ready to serve.
Streusel-topped baked sweet potatoes
With its dessert-caliber sweetness, this sweet potato recipe is a delicious counter to the savory flavors of the turkey, dressing and other Thanksgiving side dishes.
- 3 pounds skinny sweet potatoes, scrubbed
- 1/3 cup butter, softened at room temperature
- 1/3 cup firmly packed brown sugar
- 1/2 cup warm milk
- 2 eggs
- 1/2 cup coarsely chopped pecans
- 1/3 cup all-purpose flour
- 1/3 firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Generous pinch salt
- 1/3 cup butter, melted
- 1/3 cup heavy cream
- Preheat oven to 350 degrees F. and grease a baking dish large enough to hold the sweet potatoes in a single layer.
- Place sweet potatoes in the prepared baking dish and bake for one hour or until very tender. Set aside until cool enough to handle.
- In a small saucepan over medium heat, stir together butter and brown sugar until butter is melted. Set aside.
- Cut the potatoes in half lengthwise and scoop out the flesh, discarding the skins. Place potatoes in the bowl of a standup mixer fitted with the paddle attachment. Blend on medium-low until smooth.
- Add butter mixture and milk and blend until well-incorporated. Add eggs and beat until well-combined.
- Spread potato mixture in a casserole or baking dish generously sprayed with cooking spray. Set aside.
- In a small bowl, combine all the streusel ingredients and spread evenly over sweet potato mixture. Bake for 45 minutes or until topping is lightly browned. Serve immediately.
Silky sweet potato soup with crispy bacon
If you’re mashed out with potatoes and want a belly-warming change to your Thanksgiving menu, serve this creamy sweet potato soup garnished with crispy bacon crumbles.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2-1/2 pounds sweet potatoes, peeled, cut into chunks
- 1/4 cup dry sherry
- 6 cups chicken broth
- 2 bay leaves
- 2 (3-inch) sprigs fresh rosemary
- 3 fresh parsley sprigs
- 1 cup heavy cream
- Salt and freshly ground black pepper
- 6 strips Coleman Natural Uncured Hickory Smoked Bacon, diced
- Heat butter and oil in a large pot over medium heat, swirling pot until butter is melted. Add onion and cook, stirring often, until onion is soft but not browned, five to seven minutes.
- Stir in garlic and cook, stirring, for one minute. Add sweet potatoes and sherry and cook, stirring often, until sherry has evaporated. Stir in broth. Wrap bay, rosemary and parsley in cheesecloth to make a bag (or bouquet garni) and place in the broth.
- Bring to a boil, reduce heat to a simmer, and cook for 25 minutes or until sweet potatoes are very tender. Remove pot from the stovetop and let cool slightly.
- Remove the herbs and, in batches, transfer soup to a blender or food processor and puree. Return puree to the pot over medium heat. Stir in cream and heat through, but do not boil.
- Season with salt and pepper. Set aside and keep warm.
- In a skillet over medium heat, cook bacon, stirring often, until crisp, about five minutes. Transfer to a stack of paper towels to drain.
- To serve, ladle the soup into serving bowls and garnish with bacon.