Heirloom Thanksgiving sweet potatoes I’ve made nearly every year of my life.
For me, these Double Baked Sweet Potatoes with Pineapple are beyond “tried and true.” They are foundational. It’s not Thanksgiving at my house without them and I’ll be sharing other parts of my annual holiday dinner for the next three weeks.
Originally, the Double Baked Sweet Potatoes with Pineapple were my Mom’s recipe. Growing up in California, pineapple was a common ingredient as were the marshmallows she always baked on top. Once I was out on my own, I lost the marshmallows though I kept the eggs, the large helping of butter, sugar and the cream. Over time, I realized the eggs and cream weren’t necessary. I cut down the butter. About ten years ago, the white sugar was replaced by dark brown.
This year, I’ve replaced the brown sugar with maple syrup, which I think lets the basic sweet potato flavor shine through. I still use a little sweet butter. I love butter. Everything is here, ready in the food processor.
Making these sweet potatoes has never been easier. There aren’t many ingredients. No complicated cooking. They can be completely assembled and kept refrigerated for three days. They reheat quickly and can be kept hot for a buffet if necessary. I’ve doubled and tripled the recipe — no worries. Just adjust the seasoning.
(Photos and styling: Lisa Deyo)
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