L. and I are celebrating the holiday with friends in Santa Barbara - all moms and their kids. Since my menu runs a week behind, I will just ignore Thanksgiving when I post my meal suggestions next week but I am giving you my mom's sweet potato casserole as a holiday prezzie. Apologies that it is vague as to quantities but the nice thing is that - no matter what you do to it - it tastes delicious!
Recipe (of sorts - and count yourself lucky if you like this blog since this is the perfect illustration of how I usually cook. You have no idea the effort I put into transcribing my recipes factually and accurately for you people).
Plan on 1/2 sweet potato or yam per person since this is a side show.
Bake in a 350 oven for 30-60 mns. Potatoes are done when a fork can prick them easily. Since cooking time depends on size and number of sweet potatoes in oven, it is harder for me to be more precise than that. Allow to cool and scoop all flesh into a bowl. Mash. I use a ricer as I think it makes for a creamier texture. Salt and pepper to taste. A bit of cinnamon and/nutmeg is nice, cardamom tastes lovely. Up to you. Some years I add some brown sugar, others not. It really all depends on what I have to hand and how sweet the sweet potatoes are. Maple syrup can be substituted for the brown sugar.
Add double the amount of melted butter and cream that you think you really should; after all this is for a holiday meal. Some orange juice and zest are a must. Last but not least, add a generous glug of booze - brandy or bourbon or rum or whatever you have around, Stir well.
Place in a buttered casserole dish and reheat in the oven with the other side dishes until it is heated through and bubbling with Thanksgiving cheer.
How's that for a recipe?! The nice thing is that, no matter how you end up making it, it will be delicious.