Chef and restaurateur Kelsey Barnard Clark shares her great-grandmother’s Thanksgiving recipe.
Thanksgiving has never been a sit-down affair for chef and restaurateur Kelsey Barnard Clark.
“We didn’t set a table.
Credit: Victor Protasio; Food Styling: Melissa Gray; Prop Styling: Audrey Davis
“It was a loud, casual, fun, and absolutely magical potluck.”
The undisputed star of the show?
“My great-grandmother made this every year, and we have all carried on the tradition.
Read more about Clark’s Thanksgiving traditions and her family matriarchshere.
Butter a 13- x 9-inch baking dish, and set aside.
Place sweet potato chunks in a large pot, and add water to cover.
Bring to a boil over medium-high.
Drain potatoes in a colander, and let cool 10 minutes.
Meanwhile, stir together orange zest and juice in a small bowl.
Stir in melted butter until combined.
Stir together brown sugar, cinnamon, nutmeg, and salt in a separate small bowl.
Arrange half of the sweet potato chunks in an even layer in prepared baking dish.
Sprinkle with half of the brown sugar mixture, and drizzle with half of the butter mixture.
Sprinkle with half of the toasted pecans.
Repeat process with remaining sweet potatoes, brown sugar mixture, butter mixture, and toasted pecans.
Top evenly with marshmallows.
Bake in preheated oven until marshmallows are golden and casserole is bubbling around edges, 20 to 30 minutes.
