This year marked my fiance and my first Thanksgiving away from home. We toyed with the idea of just going out to dinner to make things easy, but we decided we’d make our first Thanksgiving dinner in our little apartment with no counter space. I could not be happier that we did! Not only did it turn out fantastically, but we will share this memory forever. LOVE IT.
Im sharing a few photos of our wonderful dinner and the process of getting to it. At the end of this post, I’m also including the recipe for the sweet potatoes that I made. My mom sent me her recipe, and they turned out AMAZING. They just might have been the biggest hit of our dinner!
Now, for the sweet potatoes!
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: about 4
- 1/2 cup(s) of brown sugar
- 1 tbsp. of maple syrup
- 1/2 tsp. of vanilla
- 3/4 tsp. of pumpkin pie spice
- 3/4 stick butter
- 1/2 tsp. of cinnamon
- 1/2 cup(s) of flour
- 1/4 cup(s) of chopped walnuts
- 1 large can sweet potatoes
- 6-8 marshmallows
- Preheat oven to 350 degrees. Warm brown sugar, 1/4 stick butter, a little water, maple syrup, vanilla, and pumpkin pie spice in a saucepan over the stove. Let this mix simmer (stirring frequently) until all of the brown sugar and butter are completely melted and combined.
- Grease a baking dish (I used Pam) and pour drained sweet potatoes into dish. Pour the brown sugar mixture over the sweet potatoes into the pan.
- For the topping, combine 1/4 cup softened butter with flour and cinnamon. Blend together with a fork. If the mixture is not lumpy, add some more flour until it is. (You want this to be a “crumble” type topping). Once combined, mix in the walnuts.
- Sprinkle the topping over the sweet potatoes and brown sugar mixture. Place a few marshmallows on top.
- Bake at 350 degrees for 30 minutes, and enjoy!
I hope that you all enjoy this recipe, I know we sure did! Please feel free to share any of your favorites, too!