Buzz
Photograph: Aubrie PickWhen we heard that Dolly Parton and her younger sister, Rachel Parton George, were publishing a cookbook, we couldn't wait to get our hands on it. The book, *Good Lookin’ Cookin’*, offers a unique look into their cherished family life, alongside over 80 recipes organized by month. For example, in October, you’ll find Witches’ Brew Cider, mac and cheese, a brain-shaped strawberry Jell-O they endearingly call Brainiac Jell-O, and much more. We were particularly excited to dive into the November chapter, confident that these Tennessee natives knew how to host Thanksgiving. And we weren’t wrong. The chapter opens with a one-dish spinach and artichoke dip (each chapter’s first recipe is dubbed the “Opening Act”), followed by turkey, gravy, cornbread dressing, and a make-ahead pumpkin pie (the “Encore,” naturally). In between, the sweet potato casserole steals the show.
"The sweet potato is a perfect vegetable for the fall season—the vibrant color and flavor always remind us of harvest time," they mention in the recipe introduction. "Rachel loves to top her casserole with marshmallows. It's a must—one of those traditions. But she also adds pecans on top— we adore the added flavor they bring, making this dish even more special." The pecans really give it that signature touch we all associate with Dolly.
Image by Tend Speed Press/Aubrie PickIngredients List
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1/2 cup (1 stick) butter, softened, plus extra for greasing the dish
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5 large sweet potatoes, peeled and cut into quarters
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1/2 cup packed light brown sugar
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1 teaspoon vanilla extract
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 cup chopped raw pecans
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2 cups miniature marshmallows
Instructions
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Begin by preheating your oven to 350°F. Grease a 9x13-inch baking dish with butter.
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Put the sweet potatoes into a large pot and add enough cold water to cover them. Bring the water to a boil over high heat, then reduce the heat to maintain a simmer, cooking the potatoes until they are tender enough to be pierced with a fork, around 20 minutes.
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Drain the sweet potatoes and transfer them to a mixing bowl. Add the brown sugar, butter, vanilla extract, salt, and cinnamon, then mash everything together using a potato masher until fully combined.
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Spoon the mashed sweet potato mixture into the prepared baking pan, smoothing it out evenly. Top with the pecans and spread the marshmallows over the surface. Cover the pan with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the marshmallows are golden brown.
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Take the dish out of the oven and let it cool for 15 minutes before serving.
Recipe excerpted from Good Lookin’ Cookin Copyright © 2024 Dolly Parton and Rachel Parton George. Photographs copyright © 2024 by Aubrie Pick. Published by Ten Speed Press, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York.
Nutritional Information (per serving)
| 333 | Calories |
| 16g | Fat |
| 46g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 333 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 8g | 39% |
| Cholesterol 30mg | 10% |
| Sodium 409mg | 18% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 5g | 16% |
| Total Sugars 26g | |
| Protein 3g | 6% |
| Vitamin C 22mg | 25% |
| Calcium 64mg | 5% |
| Iron 1mg | 6% |
| Potassium 582mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
