I’ve made the same two Thanksgiving recipes since college friendsgivings: 1) green bean casserole and 2) sweet potato casserole. (Jewish Apple cake is my go-to if I’m on the hook for dessert) I didn’t grow up eating American Thanksgiving dishes at all, so I only had casseroles when my friends’ moms made them… until I learned how easy they are to whip up for a crowd.
Many a friendsgiving later, I have yet to get nice photos of either dish… These aren’t much to look at (let’s face it – most Thanksgiving food is brown and ugly), but for future reference, this is easier than scrolling through really old emails to myself and drafts saved in my Notes app 🙂
While I’m at it, here are some of my favorite Trader Joe’s finds for entertaining around the holidays:
- for when no one wants to make turkey: turkey cranberry meatballs
- for when no one needs the extra carbs but it feels wrong to not have rolls: Holiday herb rolls
- for when you don’t have enough oven space to make a dessert: pumpkin cheesecake
- for when you need something to nibble on before everyone arrives: Spanish Cheese Tapas sampler
Variations: sprinkle slivered almonds on top for extra crunch, and/or mix in turkey breast for extra protein.
Using frozen green beans instead of canned is the easiest way to make this taste 1000x better than the typical version, with the same amount of effort! It makes a HUGE difference.
There are a lot of different kinds of sweet potatoes. For this recipe, I learned from a friend’s mom to use the Korean sweet potatoes that have purple/red skin and white flesh. Their flavor is milder and slightly nutty, a perfect complement to the butter/sugar mixture. Look for them in Korean/Asian supermarkets! That said, orange sweet potatoes are much more common so I’d recommend dialing down the sugar if you use orange. They to be sweeter, and can be overpowering.
This is a good recipe to make with kids, because there are very straightforward "jobs" to assign - peeling the potatoes, mashing the potatoes, mixing the topping.