Have you ever thought about what type of grandmother you would like to be? I actually think about it quite frequently. Even though I could decide not to have children in the future, I dream about being an older woman with an extended family to care for. I picture myself with clanky bracelets, nautical clothing, and red lipstick on my teeth, always in the kitchen making something for when people come over. I’m not sure why I skip past dreaming of my future job or materialist life and go straight to older age and stained teeth. I want to be known as the older lady with delicious food whose home is a gathering place filled with laughter and peace.
When I was thinking about what recipe to create for this month, I was dreaming about what dish this dream grandmother version of me would bring to a potluck around Thanksgiving. I decided on sweet potato casserole. It’s 50-50 whether this sweet dish belongs with the main courses on the Thanksgiving table. It’s too sweet to be savory, yet not sweet enough to be on the dessert table. It’s the mid-meal guilty pleasure that allows you to tell yourself you’re eating a vegetable, even though there are marshmallows on top. Because of this, I thought this dish would be perfect for my dream future self.
Aside from my fantasy, I look forward to sweet potato casserole every year. It truly is one of my favorite Thanksgiving dishes. I make it every year to ensure no one can mess it up. I like it a certain way: It needs to have a graham cracker crust, it has to be sweet, and marshmallows on top are a must. (Make sure you use as many marshmallows as possible. There are never enough.) I’m not normally someone to be greedy with food, but my sister and I fight for the marshmallows on top. We often have to put more on and torch them so they get hot and crispy.
As I dream of my future self, hosting gatherings and creating a home filled with happiness and laughter, I can’t help but see sweet potato casserole as a symbol of that dream. It’s the kind of dish that brings people together — a little unexpected, yet comforting in its sweetness. In many ways, it captures the kind of grandmother I hope to be one day — someone who surprises you with kindness and love, serves delicious food, and makes sure there are always enough marshmallows to go around. Whether or not I become a grandmother, I know I’ll always cherish the moments I spend in the kitchen, cooking for others.
Sweet potato casserole
Ingredients:
Graham cracker crust:
- 2 cups graham crackers, roughly crumbled
- 1/4 cup brown sugar
- 1/2 cup butter, melted
Sweet potato filling:
- 5-6 medium-size sweet potatoes, chopped into large chunks
- 1/4 cup butter
- 3/4 cup maple syrup
- pinch salt
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla
Topping:
- 2 cups mini marshmallows
Directions:
Preheat oven to 350 degrees. Combine the graham cracker ingredients and pour them into your pie pan. Using the back of a spatula, press the mixture firmly to the bottom and sides of the pan. Bake for 5 minutes, just to set the crust in place. Set aside.
Wash sweet potatoes and cut into large chunks. Place in a large saucepan, cover with water, and bring to a boil. Boil until fork-tender. Drain sweet potatoes and rinse with cold water. The potatoes will still be hot. Carefully remove the skin with a knife and it will easily fall off. Return the sweet potato meat into the pot and add in the butter, maple syrup, salt, cinnamon and vanilla. Using a potato masher, mash the potato and other ingredients together until just combined (the butter will melt from the heat of the potatoes).
Pour mixture onto the graham cracker crust and smooth the top with a spatula. Top the sweet potato with the marshmallows and bake for 20-25 minutes, or until the marshmallows are a deep golden brown. Serve warm. Enjoy!
