I am a known dinner spoiler. I have been spoiling my dinner by eating dessert early ever since I was a kid, and I have no intention of changing that strategy as an adult.
One of my favorite Thanksgiving desserts is sweet potato casserole. I really wish it was customary to eat it more often outside of Thanksgiving week.
I don’t usually eat any pie on Thanksgiving because I focus all of my dessert energy on sweet potato casserole. Below is the recipe that I used last year and intend on using this year as well.
4 tablespoons of melted cannabutter, plus a little bit for buttering the baking dish
3 cups mashed sweet potatoes
1/2 cup cannabis milk (cannamilk)
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
4 tablespoons melted cannabis butter (cannabutter)
1/4 teaspoon kosher salt
3/4 cup chopped pecans
1. Preheat the oven to 350 degrees.
2. Butter (using cannabutter) a 2-quart baking dish.
3. Whisk together the filling ingredients in a large bowl, then transfer the mixture to the buttered baking dish.
4. Combine the flour, brown sugar, cannabutter and salt from the topping ingredient list in a medium bowl until moist and the mixture clumps together, then stir in the pecans.
5. Spread the topping mixture over the top of the filling mixture in an even layer.
6. Put it in the oven and bake it for 25 to 30 minutes (the top should be golden).