It’s time to bring out thoseroasting pansand casserole dishes.
I grew up eating a candied sweet potato casserolethat wemistakenly called candied yamsevery year with the Thanksgiving turkey.
(Enslaved Africans who were brought to North America missed the yams they were familiar with.
Photo: Jillian Atkinson
That was so long ago that the Pyrex dish would now be revered as mid-century modern.
The casserole was topped with gooey melted marshmallows.
Up until recently, it’s been, “Give me plain sweet potatoesthat’s enough!”
Jillian Atkinson
Then a friend introduced me to a pecan liqueur called Rivulet.
It was a revelation.
Coat a 9-by-13-inch baking dish with cooking spray.
Bring a medium saucepan of water to a boil.
Transfer the sweet potatoes to a large bowl.
Mash with a fork until mostly smooth.
Add eggs; stir until combined.
Spread the mixture evenly in the prepared dish.
Bake until heated through, about 25 minutes.
Tip
I useRivulet Pecan Liqueur, an American-made spirit produced by a Black-owned company in Kentucky.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
