Our Thanksgiving and Christmas dinners taste almost exactly the same; we just swap out the platter of turkey for honey-baked ham (much to Grandma’s dismay, who is the only person every year to eat more than two “ceremonial” bites of the bird). We make homemade rolls, mashed potatoes, cranberry salad, pecan pie, and, of course… Sweet potatoes.
Three or four years ago, Mom clipped a different sweet potato recipe out of my favorite magazine, and although I usually avoid breaking traditions, I cautiously agreed to help cook the new dish for our Thanksgiving feast. At the dinner table, I scooped less than a tablespoon out of the serving dish and onto my plate. After the first bite, I literally hopped out of my chair, ran around the table like a game of duck-duck-goose, and grabbed the bowl to devour the rest. I nearly gave up pumpkin pie that night, just for a fourth serving of the sweet potatoes!
During the five weeks between the holidays, my craving for Mom’s mashed sweet potatoes often careens out of control. To get my fix a few days ago, I simplified the list of ingredients and downsized the recipe into a single serving portion. But I could never give up those mini marshmallows on top—they’re the most important part!