This was the first year my family celebrated Canadian Thanksgiving! Usually, we go through October having celebrated my birthday, my husband’s birthday, my daughter’s birthday AND Halloween before we give thanks and stuff our faces. But alas, we find ourselves living in the Great White North this year, so when in Rome….
Since Thanksgiving in our house this year occurred at the beginning of October instead of the end of November, it was just starting to cool off for us up here. So it actually felt similar to how Thanksgiving usually feels in Texas. I love fall! Cooler weather, the leaves are starting to change – it was just beautiful. This was also the first year that my husband and I cooked EVERY dish for Thanksgiving. And dang y’all. That was a lot of work!
Jim’s sister was in town to celebrate with us, so we went all out. Jim deep fried a turkey – yep, you heard me. And the rest of the neighborhood was smelling Mmm Mmm Good too. You’re welcome neighborhood. 
So while he had the outside cooking department, my task was the indoor cooking. My mom is usually who makes the sweet potato casserole for our family Thanksgivings. But this year it was all on me – no pressure, right?! My mom doesn’t usually incorporate marshmallows in her recipe. But for my toddlers, that simply would not do. So I used my basic cooking skills and came up with a recipe that seemed to be a big hit for the fam! I have included it below for your own use and consumption. Doesn’t she look delicious?!
And then of course, we had to finish off the meal with some quintessentially Canadian Ice Wine from a local winery! Does it get any yummier than this? Me thinks no.
Let me know how your casseroles turn out! Happy Thanksgiving from my family to yours!
Ingredients
- 4 medium sweet potatoes, peeled and cubed
- 1 cup water
- 1/2 cup light brown sugar, packed
- 2 T unsalted butter (not margarine), softened
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- 1 cup chopped pecans, divided
- 2 cups mini marshmallows
Instructions
- Preheat oven to 375. Spray 9x13 casserole dish with cooking spray. Set aside.
- Place the sweet potatoes in a pot with the water. (Remember, we are STEAMING the potatoes, not boiling them. There is no need to completely cover the potatoes with water.)
- Bring potatoes to a boil, then cover and reduce heat. Simmer for 15 min or until potatoes are tender enough to mash. Drain. Let them sit for 2-3 minutes.
- Transfer sweet potatoes to large bowl. Mash potatoes. Add brown sugar, butter, vanilla extract, cinnamon, nutmeg, salt and 1/4 cup of pecans. Mix until well combined.
- Add the sweet potato mixture to casserole dish and spread evenly. Top with remaining pecans and marshmallows!
- Bake for 15-20 minutes, or until marshmallows are toasted. Remove from oven, serve and enjoy!
