HOME > Chowhound > Home Cooking >


Looking for good/unique sweet potato recipe for Thanksgiving

  • w

Hi there,

I'm tired of my traditional pureed sweet potatoes with marshamallows on top (though I do like the addition of Grand Marnier in the puree!). Does anyone have a sweet potato recipe that both adults and kids will enjoy? Something a bit different from the norm?


  1. Click to Upload a photo (10 MB limit)
  1. If mustard as an ingredient doesn't put you too far off your turkey, Epicurious.com has a recipe for sweet potato salad with mustard vinagrette that I've been modifying to serve as a hot side dish lately.
    Roast the chopped up potatoes, toss with the vinagrette and serve while still warm. I've also added crumbled up bacon or toasted pecans.

    I would make it for Thanksgiving myself, but my boyfriend says it's too radical a departure from traditional turkey day fare.

    1. s
      Sunshine Girl

      Sara Moulton just did some recipes from viewers. Since you mentioned kids, they probably wouldn't be so keen on the one recipe (more of a salad with sweet potatoes). However, this twist on your mashed sweet potatoes would be fun and entertaining for the kids (especially if you get them to help!).

      Link: http://www.foodnetwork.com/food/recip...

      1. Kids and adults really like this one.

        Link: http://www.chowhound.com/topics/show/...

        1. There's a Jewish recipe called tzimmes ("simmess")
          - it's cubed carrots, pitted prunes and sweet potatoes baked with butter, or a bit of oil, and honey. You can add a little cinnamon too & salt.
          Usually eaten with baked meats or poultry.

          1. It's a fussy thing to make, but for our vegetarian Thanksgiving dinner I'm making sweet potato ravioli with goat cheese and cayenne, and serving with sage butter.

            1. We always make twice-baked sweet potatoes. Bake once until soft, scoop out the middle (leaving the skin in tact), mix the middle with cream cheese, bristol cream, brown sugar and pecans, pipe filling back into skins (and this is the best part - you can do all of that the day before and stick it in the frige or out on your back porch if you're in the Northeast!). Bake again until heated through and looking pretty and brown. (You can also easily exclude the nuts - we always make a few nut-free models...) :-) YUM! If I can find the exact recipe, I'll post it, but that's the basic idea.

              1. When my kids were small, they used to like mashed sweet potatoes with drained crushed pineapple mixed in. And of course, brown sugar really makes it taste like a dessert.

                1. I just made a curried sweet potato/red lentil dal that might fit the bill. It's mild but flavorful.

                  on the stovetop . . .
                  1 large onion, diced. fry in 2T oil (or less)
                  2 c chopped up sweet pot - one large garnet will do it
                  2 cloves of minced garlic
                  1 minced bird chile, or equivalent
                  and cook for five minutes with lid

                  1 T minced fresh ginger
                  1 t tumeric
                  1 t coriander
                  2 t cumin
                  1 c red lentils
                  1 c chopped tomato (canned is fine)
                  4c water
                  bring to a boil then settle down to a simmer
                  immersion blend or mash it up a little if you want more of a puree texture
                  add a little salt to taste
                  stir in a handful of fresh cilantro chopped up before serving

                  this serves 4-6, easy to double, easy to make in advance

                  1. Here is mine, somewhat similiar to Funwithfood below.

                    6 cups mashed cooked sweet potatoes
                    1&1/2 cups brown sugar
                    4 eggs
                    2 teaspoons vanilla
                    juice and zest of 1 orange
                    1 cup milk
                    Mix all the above and place in a casserole.

                    Top with the the following all blended together:
                    2 cups chopped pecans
                    2/3 cup flour
                    1/2 cup butter
                    1 cup brown sugar

                    Bake at 350 degrees for 30 minutes.

                    1. This one is good with yams or sweet potatoes. I make it every year and my whole family loves it. Sorry, it's not precise. I don't do a lot of measuring.

                      peel and cut yams/potatoes into chunks
                      you'll want about 1 root per 2 people being served, depending on the size of the roots.

                      Boil the chunks until just tender but not mushy. Drain and set aside.

                      In a saucepan, mix together 2 parts orange marmalade, 1 part honey, ginger (powdered, fresh grated or minced candied ginger all work, just adjust quantities to taste - dried or preserved ginger is stronger) cinnamon and nutmeg to taste. So that's something like 1/2 Cup orange marmalade to 1/4 C honey, 1 Tbl minced candied ginger, 1/4 tsp nutmeg and 1/2 tsp cinnamon for about 4 medium to large sweet potatoes or yams, for example. Stir over med-low heat until combined and hot.

                      Place the boiled yam/sweet potato chunks in a baking dish, pour the hot honey/marmalade glaze over them. Bake about 20 minutes, covered, at 350, until heated through. If you like, you can remove the cover and throw a few marshmallows on top to brown under the broiler just at the end. You could also try adding a small can of crushed pineapple to the glaze, which is also yummy, or dolloping a few tablespoons of butter onto the roots before pouring on the glaze.

                      Nanci K.