Our Favorite Traditional Southern Thanksgiving Recipe

This Thanksgiving, we’re paying homage to the flavors that define our Southern heritage with an invitation to the Johnson Group community. We’re collecting your most treasured Thanksgiving recipes that echo the essence of the South.

We’re kicking things off with a classic—Sweet Potato Casserole, a dish that’s been a staple on Southern Thanksgiving tables for decades. We’ll share the backstory of this beloved recipe, its significance, and, of course, the secret to making it just right.

But the heart of Thanksgiving is sharing, and that’s where you come in.
We want to know: What’s your favorite Southern Thanksgiving dish? From your grandmother’s famous cornbread stuffing to your own spin on sweet potatoes, we’re eager to hear what makes your family’s Thanksgiving spread uniquely Southern.

Share your recipes and the stories behind them, and let’s create a collection that celebrates our rich culinary traditions. It’s your contributions that will make this Thanksgiving truly special, as we gather around the virtual table to exchange recipes that are close to our hearts.

Recipe:

Ingredients

• 3 lbs. sweet potatoes, peeled and cut into 1″ pieces
• 3/4 c. brown sugar
• 1/3 c. half and half
• 1/4 c. butter, melted
• 1 egg
• 1/2 tsp. vanilla
• 1/4 tsp. salt

Brown Sugar Pecan Crumble Topping:

• 3/4 c. brown sugar
• 3/4 c. chopped pecans
• 1/2 c. flour
• 1/4 c. butter, melted
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg (optional)
• Pecan halves (for garnish, if desired)

Instructions

• Preheat oven to 350 degrees. In a medium baking dish, spray with non-stick cooking spray. Set aside.
• Wash, peel, and boil the sweet potatoes, over medium high heat. (Depending on how large or small they are cut, this takes 14-18 minutes.) To test the potatoes for doneness, pierce with a fork or knife. If the potato piece breaks apart easily, they are done.
• Transfer the cooked potatoes to a mixing bowl, and add the brown sugar, half and half, butter, egg, vanilla and salt.
• Using a potato masher, combine the ingredients and mash until mostly smooth. Small lumps are okay. Transfer the potato mixture to the prepared baking dish.
• In a separate bowl, combine the brown sugar, pecans, flour, cinnamon and nutmeg. Stir together to combine.
• Pour the melted butter into the brown sugar mixture, and stir until crumbly. Sprinkle the pecan crumble evenly over the top of the potatoes, covering completely.
• Garnish with some pecan halves, if desired. Cover the baking dish loosely with foil.
• Bake, covered, at 350 degrees for 35 minutes. Remove the foil and bake for another 10 minutes to allow the pecans to toast. (Total bake time is 45 minutes.)
• Remove from oven and let cool slightly before serving. Enjoy!

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