About Jay Beeone

Recipe Creator, Cook Book Collector, Dish ware collections include Anchor Hocking Green Glass Jadite, Jane Ray, Everything Hall including Autumn Leaf, Tulip, Shaggy Tulip, Hall Red Poppy, Crocuses, Rose Parade

How To Make Sweet Potato Maple Pecan Casserole Side Dish For Thanksgiving

Pecan Covered Sweet Potato Casserole

Maple Pecan Covered Sweet Potato Casserole

An American Thanksgiving Day celebration is not complete without sweet potatoes or yams.  After years of serving just baked yams and butter, this casserole recipe has taken over as THE favorite to include on the dinner menu.  I have been told it is better than the Cracker Barrel recipe.

It typically makes (12) ½ cup servings, but can be easily scaled to fit any number of servings.  It can be made ahead of time, as much as 2 weeks in advance, and frozen until needed.  However, the best result I have had is making it a day ahead and serving it freshly heated.  If I use more potatoes, I increase the pecan recipe proportionately.  If I use fewer potatoes, I prepare the pecans as listed and just put more topping on the potatoes.

The secret to the success of this recipe comes down to two things: using baked sweet potatoes rather than boiled, because baking the potatoes in their skin makes them sweeter;  and preparing the pecans in a special way.

Ingredients required are:

Yams or sweet potatoes, about 5-6 pounds
½ stick of softened butter (salted or unsalted-your choice)
3/4 cup of light brown sugar divided
1 fresh seedless orange (for the juice and the zest)
1 cup of chopped pecans
½ teaspoon of ground cinnamon
¼ teaspoon of ground nutmeg
¼ teaspoon of ground ginger
½ cup maple syrup (I use real maple syrup but a corn based maple syrup will work)
Sprinkle of salt from a saltshaker

Wash the sweet potatoes and bake them for 65 to 75 minutes at 325 degrees F on an oven rack.  Place a baking sheet on the rack below potatoes to catch any juices.  Test for being done by inserting a serving fork or sharp knife, which should be clean when removed from a fully baked sweet potato or yam.  Remove cooked potatoes from oven and let cool to touch.  When cooled remove skin by peeling with the edge of a semi sharp knife, trying to avoid taking any of the potato meat with the skin. Set aside.

(Alternate cooking method is to peel, slice and boil on the stove top until cooked….Just not as sweet as baked.)

After putting the potatoes in the oven to bake, start preparing the pecans.

In a small saucepan, combine the syrup, ¼ cup of the light brown sugar, cinnamon, nutmeg, and ginger and nuts.  Stir while bringing to a slight boil and remove from the heat.  About 20 minutes before the sweet potatoes have finished baking, spread the nuts on a non-stick baking sheet and sprinkle lightly with salt.  Bake in same oven as yams for about 15 to 20 minutes.  Remove and set aside to cool.

After yams are baked, cooled, and peeled, combine with the butter, the remaining ½ cup of brown sugar, and all the juice of the orange.  This can be done using a mixer, a food processor, or by hand with a potato-masher and a few hundred strokes of a wire whisk.  When mixed completely, place into a large casserole-baking dish, top with the nuts and a generous amount of orange zest.
To prepare to serve, with the turkey dinner, heat in a hot oven 400 to 450 degrees F oven for about 25 to 30 minutes, until the topping forms a crust.  (I share this oven time with my dinner rolls).

Remove from the oven and serve hot.

Notes: Frozen orange juice concentrate can be substituted for orange juice.  An apple crisp type topping can be used instead of the nuts.  A cup of marshmallows can be used instead of the brown sugar as the sweetener in the casserole.

More Thanksgiving Day Dinner Recipes: 

Gravy From Scratch 

Homemade Stuffing 

Moist Turkey Recipe

Cranberry Relish

Green Bean Casserole

Sweet Potato Casserole

Parker House Dinner Rolls

Shopping List For Thanksgiving Dinner

 

Thanksgiving Day Side Dish Homemade Cranberry Relish

Turkey Dinner at our house is served with a freshly homemade side dish of Cranberry Relish.

Cranberry Orange Walnut Relish

Cranberry Orange Walnut Relish

My recipe differs a little bit from most.  I like to wash the cranberries in cold water and then blanch them in boiling sugar water for about 8 minutes.  Blanching brings out the ruby red color of the cranberry and adds color to the table setting.  This recipe makes about 10-two tablespoon sized servings depending on the size of the fruit used…I also do not remove the seeds.

List of ingredients:

16 ounces fresh Ocean Spray Cranberries

1 large seedless navel orange and zest (separated)

1 cup of chopped walnuts

1 very large cored crisp apple (or 2 medium)

1 cup of sugar

1 Tbsp lemon juice (to prevent apples from browning)

Preparation Instructions:

Start by zesting the entire navel orange until about 1 Tbsp of zest is made and then set aside and keep chilled.

Peel the orange, removing the seeds and outer white pith

Peel and core the apple

Boil the cranberries in 2 cups of water mixed with one cup of sugar for 7-8 minutes

If you have a food grinder, use it on the coarse grind setting.  If not, use a food processor. Place the cranberries and orange in a food processor and pulse chop until cut into uniform pieces,  Most food processors do not have speed settings, but the objective is to grind the ingredients rather than puree them, so pulsing is the best method in a food processor.  A blender on a pulse setting achieves close to the same result as a grinder.

Dice the apple into small pieces, sprinkle some lemon juice over the apples to prevent browning.

Chop the walnuts into small pieces or use chopped walnuts

Combine all ingredients (except the orange peel zest) and stir to mix thoroughly.

Refrigerate until chilled.  Transfer to serving dish, and add the orange zest just before serving… Tart and tangy.

More Thanksgiving Day Dinner Recipes:

Gravy From Scratch,

Homemade Stuffing,

Moist Turkey Recipe,

Ambrosia,

Green Bean Casserole,

Sweet Potato Casserole,

Parker House Dinner Rolls,

Shopping List For Thanksgiving Dinner

For A Very Moist Turkey …To Brine Or Not To Brine?

For a less traditional flavor, but very moist turkey, To Brine Or Not To Brine?

Following is my recipe for brining a turkey prior to roasting.  It definitely makes a moist turkey.  It also changes the entire taste experience.  If you have a large enough refrigerator and want to experiment, here is what you do:

Tools required:
A five-gallon stockpot or a five-gallon plastic bucket
A refrigerator large enough to hold a 5 gallon bucket for 24 hours

Ingredients:

1 gallon of hot liquid…it can be hot water, vegetable broth, or canned chicken broth
1-cup sea salt or kosher salt
1-cup of real maple syrup (or maple flavored syrup if on a budget)
1-cup sugar
1 Tbsp dried parsley
1 Tbsp dried sage
1 Tbsp dried rosemary
1 Tbsp dried thyme
1 Tbsp dried savory
1 gallon of iced water

Preparation

Combine all ingredients, except iced water, into the five gallon large stockpot and bring to a boil.

Remove from heat and set a side to cool.

When the mixture reaches room temperature, pour in the iced water.

Place turkey in the brine solution and place into the refrigerator for 24 hours.  This step can be as short as 12 hours or as long as 48 hours, but best results are at 24 hours.

After the required time has passed, remove from the pot, rinse well, and cook according to your normal recipe.  A brine turkey will cook about 30 to 45 minutes faster.

More Thanksgiving Day Dinner Recipes:

Gravy From Scratch,

Homemade Stuffing,

Moist Turkey Recipe,

Ambrosia,

Cranberry Relish,

Green Bean Casserole,

Sweet Potato Casserole,

Parker House Dinner Rolls,

Shopping List For Thanksgiving Dinner

Simple Ambrosia: A Quick 3 Ingredient Thanksgiving Dinner Side Dish

A Simple Ambrosia

A Simple Ambrosia

Add a quick and really simple Ambrosia to any holiday dinner menu – Thanksgiving, Christmas, Easter, 4th of July.

It can not be any easier than combining:

1 – 15 ounce can of chilled fruit cocktail with the juices drained

1 – 16 ounce container of cold sour cream

1 – 16 ounce bag of mini-marshmallows.

Stir to coat all ingredients evenly, then serve.

 

More Holiday Dinner Recipes:

Gravy From Scratch ,

Homemade Stuffing ,

Moist Turkey Recipe,

Cranberry Relish,

Green Bean Casserole,

Sweet Potato Casserole,

Parker House Dinner Rolls,

Shopping List For Thanksgiving Dinner