5 classic and new ways to make Thanksgiving sweet potatoes

Published on November 15 2010 - 6:32 PM
5 classic and new ways to make Thanksgiving sweet potatoes

I have a confession to make: I never liked sweet potatoes growing up. It wasn’t until I was working as an assistant in a cooking school many years later that I decided to give them a try again. The sweet potatoes were roasted until caramelized, which intensified their sweetness without making them cloying and fake. That super-simple preparation hooked me on sweet potatoes!

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Since Thanksgiving’s just around the corner, you might be wondering how to prepare your sweet potatoes. Here are 5 fantastic ways to make sweet potatoes for your holiday meal.

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Make a sweet potato casserole—This Meringue-Topped Sweet Potato Casserole is a lightened-up take on the classic marshmallow-topped Thanksgiving sweet potato casserole. It’s spiked with crushed pineapple and toasted pecans. We top it with an airy, slightly sweet meringue. You can pipe the meringue to make it look fancy or simply spread it neatly with a rubber spatula.

Make soup—Start your meal off with this savory and satisfying Sweet Potato-Peanut Bisque, inspired by the flavors of West Africa. It easily serves 8 to 10 as a first course, cooks up in just 30 minutes and can be made up to 3 days in advance so all you have to do is reheat it on the big day.

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Make sweet potato cake—Move over pumpkin pie! This Sweet Potato Pudding Cake, inspired by one of the most popular Jamaican sweets, has a luxurious cheesecake-like texture.

Roast them—Roasted sweet potatoes are what transformed me into a sweet potato lover. This recipe for Maple-Roasted Sweet Potatoes is so simple and can be made ahead—the perfect dish to bring along if you’re asked to make a side dish.

Related: How to Roast 9 Fall Vegetables

Mash them—Sage is a common herb used in Thanksgiving recipes. Here it infuses an easy mash of sweet potatoes and turnips. Try Sweet Potato & Turnip Mash with Sage Butter as an alternative to mashed potatoes.

A graduate of New England Culinary Institute and University of Wisconsin with a degree in journalism, Carolyn pairs her long-standing love for food with writing as EatingWell's senior food editor. Carolyn’s culinary interest is rooted in her childhood; she grew up making thousands of Christmas cookies every year with her mom and picking leaves off bunches of parsley to make tabbouleh with her dad. Away from the kitchen, Carolyn enjoys seeking out rare craft beers and exploring the outdoors with her husband, 2-year-old daughter and dog.