ニューヨーク・タイムズのインスタグラム(nytimes) - 11月20日 05時25分

“We call them Sweeney potatoes,” said Maura Passanisi, who @mcheathamw photographed in Alameda, California. The recipe was her grandmother’s swing at a grand Thanksgiving casserole to honor the heritage of her strapping Irish husband, whose parents had fled the potato famine to make a new life in America. She used canned condensed soups and frozen hash browns in the style of many American home cooks in the postwar 1950s. But over time, over generations, her recipe has lost many of the packaged ingredients to become purer in its sour, silky, salty, sweet flavor. It hasn't lost any of its power to awe, though. This Thanksgiving staple speaks eloquently about the Sweeney family’s heritage and traditions. This #nytweekender, we'll be sharing more stories from home cooks that help tell the story of the United States, the story of who we are. Visit the link in our profile to get the #recipe for Sweeney potatoes, and follow along this #nytweekender to see more from #TheAmericanThanksgiving.

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