Now that we have Halloween behind us (sniff, sniff), it's time to think about Thanksgiving. Growing up in the south, we were big on serving up comfort foods for Thanksgiving, which I still love to do to this day. But, there was always one dish on the table that I refused to touch, and that was anything made with sweet potatoes. My mom always called them yams, which are totally different from sweet potatoes and can usually only be bought in the ethnic grocery stores here, but the name "yam" was just a turn-off for me, making me think of vomit. A little off-topic, but have you ever seen I'll Be Home for Christmas and the old lady says, "Santa just yammied in your handbag?" You can see where I would associate the two. Anyway, I went about 33 years of my life never having a sweet potato, but a few years back a restaurant opened near my house that served only southern cuisine and they had sweet potato pie on the menu. Feeling a little brave that day, I decided to split a slice with Jason. You know what? I learned that sweet potatoes aren't bad at all. They are actually pretty amazing! This year I'll be adding them to the menu in this Sweet Potatoes with Pecans recipe that I found on Golden Blossom Honey.
My mom usually tops hers with marshmallows, which is fine, but I like the idea of a brown sugar and pecan crumble on top of mine more. It's less gooey and more sophisticated, I think. It just looks prettier on the table too, more like a dessert loaf.
Ingredients1 1/2 pounds sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup GOLDEN BLOSSOM HONEY
3 Tablespoons butter, melted
1/4 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup light brown sugar, packed
1/3 cup flour
2 Tablespoons butter, cut into small cubes
3/4 cup pecans, chopped
CLICK HERE FOR FULL RECIPE
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What are some of your favorite Thanksgiving side dishes?