The weeks leading up to Thanksgiving this year have been very difficult. As the world seems to be aching from all the senseless pain and suffering of far too many of our fellow humans, I’ve tried my best to focus on the positives in life. Yet I cannot seem to escape all the mindless acts of hate and racism that seem to be covering the globe. Whether it is brutal killings or rejecting the numerous Syrian refugees these violent acts have created, my heart breaks and feelings of sorrow take over my thoughts. I know I am not alone.

As a means of survival, one step I take is to limit the amount of the news and social media I engage in. Although, it is very addicting all news overwhelms my senses and leaves me crushed by the weight of despair. The negative news powerfully outweighs the good nowadays. The second and most important step is to surround myself with the good things in life. Thank goodness Thanksgiving can magically do that for us.

This year, we are again honored to cook for my octogenarian parents. As the years go by, our table continues to grow smaller, but thankfully, my Father and Mother will still take their place at the heads of the table across from each other. I will try to focus my thoughts on the blessings of my family and enjoy the stories of the past that will no doubt unfold around the table. My thoughts and prayers are always with those who are suffering and I hope better times are in store for them.

One of our favorite side dishes when I was growing up was Sweet Potatoes with Marshmallow. It was made with canned candied yams, canned pineapples, spices and marshmallows. When I took over making this dish years ago, I decided to add a little spin to the dish and use fresh ingredients. I found this great recipe in Saveur Cooks American and it has become a staple at our holiday table. I think it’s a delicious improvement on an old favorite. What do you think?

YUM!

Sweet Potato Casserole

Ingredients

1⁄2 cup raisins

1⁄3 sweet sherry

3 medium organic sweet potatoes

2⁄3 cup brown sugar

4 tbsp. butter, melted

1⁄2 cup fresh orange juice

1 tsp. finely chopped organic orange zest

1 tsp. pumpkin spice (or 2⁄3 tsp. ground cinnamon, 1⁄4 tsp. ground ginger, pinch ground nutmeg, and pinch ground allspice)

1⁄2 cup coarsely chopped pecans

1 cup pineapple cubes, coarsely chopped

1 1⁄2 cups miniature marshmallows

Instructions

• Preheat oven to 375°. Soak raisins in sherry until soft, about 30 minutes. Drain raisins and transfer to a large bowl.
• Meanwhile, bake sweet potatoes until tender, about 40 minutes. I like to throw them in the oven while the turkey is roasting (hey, the oven is already on, might as well capitalize on it). Allow potatoes to cool, then peel, mash up (I like them a little chunky). Add raisins, brown sugar, butter, orange juice, orange zest, and pumpkin spice and mix well. Fold in pecans and pineapple and transfer to an 8” square baking dish.
• Bake casserole for 20 minutes, then cover with marshmallows and bake until marshmallows are golden, about 5 minutes more. Serve warm.

HAPPY THANKSGIVING!

May there be peace on earth in our times.