Alright people, listen up. I know that last week I wrote about a “lower calorie” option for Thanksgiving, but today I’m not messing around. This is a real butter, full-fat, you-only-eat-once-a-year kind of recipe. Skip breakfast, spend an extra hour at the gym, whatever you need to do, cause this one is worth it. I made this casserole for my first Thanksgiving while writing for A Cozy Kitchen, and I’m still in love with it. It has all the comfort of your standard sweet potato casserole, with the added layer of sage that really sings with each and every bite. This is undoubtedly a dish that my kids are going to be eating each year at our holiday meals.
However, I must be honest and admit that every year Chase and I have a debate on one aspect of this recipe. The potato filling is a done deal. Do not tweak, do not second-guess the proportions, do not pass Go, do not collect $200. Got it? Now, when it comes to the topping, I prefer a simple mixture of nuts tossed with maple syrup and butter, but Chase is always pushing me for marshmallows. I KNOW, he’s one of those. I calmly tell him that the person who makes the dish gets to make the final decision, and I refuse to give up control of this dish. Perhaps one year he’ll finally talk me into it, but this year you’ll still be seeing the standard nuts over the creamy potatoes. As for you – as long as you use real butter, I’m good with anything else you want to choose.
I hope you give this recipe a try, and I also hope your holiday is filled with good food, family, friends and magical times. Thanks for reading. xoxo