That particular jerk paste is available in most grocery stores in Ontario. 
Grace is another brand thatās common.
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I love sweet potatoes. And I love marshmallows. But they absolutely DONāT belong on the same plate.
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Thst sounds like a good onr to try. With the prevalence of sweet potatoes in several Caribbean cultures, it seems natural that theyd go with Caribbean spices.
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I like the firmer white- fleshed sweet potatoes that some islands like to use, as a change from the orange- fleshed sweet potatoes.
The first time I tried them in Barbados, the white fleshed sweet potatoes were roasted plain, with no seasoning at all, to be served with chicken curry. It was a nice contrast. Interesting to see how people make or serve their food.
I have since had vegetarian West Indian curries with sweet potatoes cooked in the curry.
Depends on who is cooking, and what people want, of course.
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Who will admit they donāt mind sweet potatoes and marshmallows together ?
- I like sweet potatoes and marshmallows together
- I donāt mind them together
- I would be open to trying them together
- They donāt belong on the same plate
- Other
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I canāt be the only one.
What about Jell-O salads ?
- I like Jell-O salads
- I wonāt eat Jell-O salads
- I would be open to trying Jell-O salads
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I admit, I have been collecting community cookbooks my whole life. I see a recipe involving a can of tomato soup, or some Ritz crackers, or Marshmallows, or Jell-O, and they pique my interest.
Some Bajan sweet potato recipes, for Thanksgiving sweet potato ideas
The following sweet potato recipe calls for rum and curry powder. I think I will make them on American Thanksgivng.
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DEFECTOR!
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Now itās my turn to say āHELL NOā 
Next spicy topic: Green bean casserole.
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lol
Iām okay with Green Bean Casserole.
I have a big tub of Fried Onions but no Campbellās Cream of Mushroom Soup.
My first taste of Funeral Potatoes was at my cousinās Thanksgiving in 1999. I like them. I also had my first taste of Corn Pudding there, too. That Corn Pudding was made by Nathan Fillionās mom. Family recipe.
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Thank God none of my relatives made that green bean casserole!
Anyway, a good turkey Thanksgiving feast is my favorite meal. I usually repeat it for Christmas dinner.
Iāve got really good recipes down now and anytime Iāve eaten that meal away from my own table has been a huge disappointment.
Too much work but I donāt have a choice.
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Iām obsessed with Japanese sweet potatoes, and so donāt have difficulty passing on the regular orange ones we sometimes have at thanksgiving.
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I was curious about the origin of green bean casserole ā thought maybe it was an existing dish that got a convenience makeover, but I guess not!
The Campbell team estimates that about 20 million green bean casseroles are served at Thanksgiving dinners every year. People love it so much that 50 percent of the Cream of Mushroom soup sales occur between November and January.
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What can I sayā¦ I inherited my grandmaās sweet tooth 
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Made it last night. Itās hard to see that the spud slices are on edge because I really overloaded the top with cheese (Mrs. ricepad is a cheese fanatic: if a quarter cup is indicated in the recipe, sheāll want the entire block!). The simple verdict is in: 
It was kind of messy to assemble, and next time Iāll prepare the cream/cheese mixture in a bowl before slicing the potatoes and put the slices in the bowl as I go. I think itāll make the mixing/tossing process a lot easier, faster, and neater. Iām glad I had the presence of mind to put the dish on a baking sheet, because I did have a little bit of a boilover, although it wasnāt much. Far easier to clean the baking sheet than the bottom of the oven, though.
It will not grace our Thanksgiving table, however, for two reasons. First, it ties up the oven for 90 minutes, and unless I do the turkey in the Weber or smoker, Iāll be using the oven for the Big Bird. Second, I really like mashed potatoes and gravy as part of Thanksgiving.
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Subbing bechamel for the cream soup improves it significantly
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Wow. Thats a lot of links for just observing that regional spices and regional produce might go well together.
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Were there crispy potato edges on top?
I agree on mash with turkey too, youāre right about that part. Maybe thatās why we used to have scalloped on Christmas or NYE.
Thatās what Kenji does in the SE link I posted above, and what prompted me to say that it seasons & coats the slices better than cutting the potatoes hasselback style to keep them together, and pouring the mixture over.
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Crispy edges galore! Plus a lot of cheesy crispiness.
I havenāt watched the video again, but I would swear that Kenji did the slicing (āhave a kid help!ā), then prepped the cream, but I could be wrong.
Something else I learned, but itās nothing new and itās a āme problemā. When stirring and tossing the slices in the bowl, Iām too short to get my hands deep into the bowl comfortably, so next time Iāll either have to stand on a stool or put the bowl on the table rather than the counter. YMMV. But there will definitely be a next time!
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We used to buy sweet potato pies from a Muslim bakery in Oakland bitd. Despite all the bad juju and controversies, the pies were great.
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I bought the Japanese (purple ones?) once, but never ended up cooking them! What do you like about them?
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