Posted 12 hours ago
Thu 20 Nov, 2025 11:11 AM
Residential Adviser, Kelly from Missouri, is bringing Thankgiving to Liverpool this year:
On November 27th, people across the United States will gather to celebrate the special people in their lives, reflect on what they’re grateful for, and enjoy an incredible amount of delicious food.
This year, Vine Court HSC are bringing a little bit of that tradition to campus. Join us in the Vine Mezz from 6–8pm on 27th November for a cozy Thanksgiving Roast Dinner. We’ll have classic Thanksgiving vibes along with plenty of British roast favourites, so you can enjoy the best of both worlds. Whether you’ve celebrated Thanksgiving before or are experiencing it for the first time, everyone is welcome to come share good food and good company.
Thanksgiving is also the perfect moment to pause and appreciate the people who make your everyday life brighter - the flatmates who checked in on you when you were sick, the cleaning and security staff who keep our halls running smoothly, and the family and friends who support you from near or far. Take this as a moment to thank them. Those small gestures mean a lot!
Can’t make it to the event? Don’t worry, I'd still love to share a bit of home with you! Below is my family’s recipe for Sweet Potato Casserole, a must-have on our Thanksgiving table. The secret ingredient is a splash of orange juice and fresh orange rind, which gives it a warm, bright flavour that makes it extra special. As you’re baking, cook with your heart, and add as much sugar, cinnamon, and spices that you want to make your dish extra special!
Mix everything together, top it how you like, and bake until golden and bubbly.
Hope to see you at the Vine Mezz on the 27th for a delicious celebration of gratitude and community!
Kelly's Family Sweet Potato Casserole
Serves: 6–8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Enjoy a little taste of Missouri with Kelly's traditional Thanksgiving recipe!
Sweet Potato Base:
●
4 large sweet potatoes (about 1.5
kg), peeled and cut into 1-inch (2–3 cm) chunks
●
4 tbsp (55g) butter, melted
●
1/3 cup (70g) brown sugar
●
1/3 cup (80ml) orange juice
(slightly more than before for stronger citrus)
●
2 tbsp fresh orange zest (1 tbsp
stirred in, 1 tbsp reserved for topping)
●
1/2 tsp ground cinnamon
●
1/4 tsp nutmeg (optional)
●
1 tsp vanilla extract
●
1/2 tsp salt
Topping Options:
Marshmallow Topping:
●
2–3 cups mini marshmallows
●
Optional: reserved 1 tbsp orange zest to sprinkle on immediately after baking
Pecan Crumble Topping:
●
1 cup (120g) chopped pecans
●
1/2 cup (100g) brown sugar
●
1/3 cup (45g) flour
●
4 tbsp (55g) butter, melted
●
Optional: reserved 1 tbsp orange zest mixed into the crumble or sprinkled on top
before serving
- Preheat the oven to 175°C (350°F).
- Cook the
sweet potatoes:
○
Add sweet potato chunks to a pot
and cover with water.
○
Bring to a boil and cook for 10-12
minutes, until just tender but not mushy.
○
Drain well.
- Season
the potatoes:
○
Place warm chunks in a large bowl.
○
Add melted butter, brown sugar, 1
tbsp zest, orange juice, cinnamon, nutmeg (optional), vanilla, and salt.
○
Gently fold to keep the potatoes
chunky with a citrus glaze.
- Transfer
to dish:
○
Spread into a lightly greased 9x13
inch (23x33 cm) baking dish.
- Add your
topping (or both!):
○
Marshmallows: Sprinkle evenly across the top.
○
Pecan crumble: Mix pecans, brown sugar, flour, and melted butter; sprinkle over sweet
potatoes.
- Bake for
25–30 minutes, until bubbly around the edges and
topping is toasted or crisp.
- Finish
with extra orange:
○
As soon as you take it out of the
oven, sprinkle the remaining 1 tbsp orange zest lightly over the top to give it
a fresh, bright citrus aroma and make the orange flavour unmistakable.
Celebrating Thanksgiving this year in Halls? Tag us in your flat celebrations on Instagram @livunihalls.
Happy Thanksgiving!
