In my household growing up, sweet potato casserole was the one Thanksgiving side that was completely ignored. Unfortunately for my deep love for this vegetable and constant sweet tooth, this dish never made the cut for my mother’s standards. Whether it be the fact that we already had mashed potatoes and another potato dish brought by my grandmother (that, if ignored, would cause an absolute uproar from my sister), she just didn’t feel the need for this third starch, or the fact that marshmallows were something she didn’t see fit for a dinner table, I never knew what I was missing. It wasn’t until I began hosting my own Friendsgiving and researching recipes and menus online when I realized how deprived (insert overreaction) I was as a child without this glorious dish next to my turkey. I soon took my favorite method of cooking sweet potatoes – low and slow in the slow cooker so that the ooey gooey sugar begins to seep out of the pores and the inside can be eaten with a spoon it is so soft and delicious – and mixed it with my love for toasted nuts and constant desire for something sweet. Alas, an absolute fan favorite of my Friendsgiving crowd. This dish will also always have a sweet spot in my heart because, as proven and always reminded by the scar on my inner forearm, it was the dish I cooked in my first industrial kitchen at non-other than Blue Smoke restaurant at an Umi Kitchen holiday cookoff (one of the highlights of my Freckled Foodie venture).
Dairy-free Thanksgiving sweet potato casserole