I am finally home!! It feels so nice to be at this moment in my own kitchen, reheating frozen pumpkin soup for dinner and writing this post. I love the idea of traveling. In theory a trip to somewhere new is great, but not always in practice. Traveling just sort of wears me out. I’m not being ungrateful, because I really do love Colorado and the opportunity to see places, but being home is great. I missed my house, dogs and bed. And I missed Texas “winter”. My trip to Colorado gave me a good appreciation for my home in Texas, because boy do I hate the cold! Winter is not my friend. While in Colorado I saw snow and my own breath in the air, two things that I had long left behind in the Midwest. For good reason too.
Now that I am home, I can get back to focusing on my blog and cooking. Particularly Thanksgiving recipes because Thanksgiving is coming up so soon! Do you already have your menu planned? I still haven’t put much thought into what all I’ll be making, besides the obvious choices: turkey, mashed potatoes and pumpkin pie. Thanksgiving staples. This will be my second year making Thanksgiving dinner, and this year I plan to be more prepared. Once I actually figure out what all I’ll make, I’ll have some things already prepared a day or two in advance and ready to be reheated. That way I don’t have to cook EVERYTHING on Thanksgiving Day. That’s just insane.
Hopefully you’re in the same boat, still planning your Thanksgiving menu, because I have a few recipes to share with you still!
First off is a sweet potato pumpkin casserole. Sweet potato, pumpkin, pecans, maple syrup … the ingredient list reminds you immediately of Thanksgiving. Am I right? This isn’t a traditional, overly sweet sweet potato casserole. I know people love the traditional casserole complete with sugar and marshmallows, but that is just way too sweet for my tastes! I prefer the sweet, savory and nutty flavor combination that you find in this sweet potato casserole. It would even be great if you just used sweet potato … but then you add fresh roasted pumpkin and ohmygosh YUM! Canned pumpkin would work too, but I highly recommend using a whole small sugar pumpkin. I find the flavor completely different, and I much prefer the fresh.
The maple, sweet potato and pumpkin flavor of the casserole combined with a nutty pecan topping makes a perfect Thanksgiving dinner side dish. Although I would argue that it also makes a perfect side dish for any fall dinner or gathering.
- 3 Cups mashed sweet potato
- 2 Cups mashed roasted pumpkin
- 2 Eggs
- 2 Tablespoons butter or coconut oil
- 2 Tablespoons maple syrup
- Pinch of sea salt
- 1 Cup pecans (chopped)
- 1 Tablespoon butter or coconut oil
- 2 Tablespoons maple syrup
- 1 Teaspoon cinnamon
- Preheat oven to 400 degrees. Wash and pierce the sweet potatoes. Pierce the shell of the pumpkin with a large, sharp knife. Bake for 30-45 minutes until both are cooked through and soft.
- Reduce the oven temperature to 350 degrees.
- Remove the potato skins and mash 3 cups in a large mixing bowl. Cut the pumpkin in half and remove the seeds. Scoop out 2 cups of the pumpkin and add to the mixing bowl.
- Whisk the remaining casserole ingredients into the bowl.
- Spread in an 8x11 baking dish.
- Roughly chop the pecans and toss with the remaining ingredients. Spread the topping evenly on top of the casserole.
- Bake for 30 minutes. Let sit for 5-10 minutes before serving.