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Favorite Thanksgiving Sweet Potatoes

Simple sweet potatoes, topped with dried apricots and (homemade) marshmallows.
Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Side Dish
Cuisine American
Servings 10


  • 6 large Sweet Potatoes
  • 1/4 cup Orange Juice freshly squeeze if possible
  • salt and pepper to taste
  • 1/4 cup butter
  • 6 oz dried apricots Blenheim variety, if available
  • 15-20 large homemade marshmallows


  • I roast whole sweet potatoes in their skins, then scrape the cooled flesh into a casserole dish, roughly smashing . I rarely sweeten them, but feel free to add a splash of orange juice (freshly squeezed if you have it!) to brighten the flavor a touch.  You will likely want to add some salt and pepper, as well as a pat or two of butter if the flesh is firm and not coming together into a coherent mass without a little nudge.
  • Once you have a base of smashed sweet potatoes, then place a single layer of dried apricots on top.  If you can get your hands on the Blenheim variety, that’s the gold standard, but in the end, anything will do.  This adds a bit of tartness, and some texture, to an otherwise soft and squishy dish.
  • If you are making ahead, you can cover with foil at this point, and heat up alongside your mashed potatoes.  Right before serving, remove the foil and top with a thin layer of homemade marshmallows. If some of them are thick, then you can slice them in half horizontally with a serrated knife. Place under the broiler, watching carefully, until they are golden brown and slightly puffed.  
Keyword celebrations