47th Annual Thanksgiving Service and Dinner
This Thanksgiving I’m doing something that I’ve been wanting to do for years! I’m volunteering to help serve the 47th Annual Thanksgiving Dinner at St. Helena’s Anglican Church. Everyone is invited and the event is free of charge. The day will begin with a Thanksgiving service at 10:30 a.m. at Old Grace Chapel AME Church, located at 502 Charles Street. Following the service, we’ll all walk over to enjoy a traditional Thanksgiving dinner from 11:30 a.m. to 2:30 p.m. in St. Helena’s Parish Hall at 507 Newcastle Street. The sit-down meal brings together hundreds of Beaufortonians and visitors each year. The menu features turkey, stuffing, green bean casserole, sweet potato casserole, cranberry sauce, and an assortment of desserts. Most of the meal is prepared on site. Volunteers are recruited to prepare and donate the casseroles. The recipes and baking pans are provided by the church. Desserts are also needed. Home-baked pies are a favorite. In 2025, more than 750 meals were served. Whether continuing a family tradition, seeking fellowship, or simply looking for a place to share Thanksgiving, all are welcome. Please feel free to invite family, friends, neighbors, and anyone who might appreciate a place at the table. While everyone is encouraged to join the gathering at the parish hall, home-delivered meals are available for those who are homebound. To request a delivery or to learn more about volunteering your time and talents, contact the St. Helena’s Church office at (843) 522-1712. This week’s recipes feature the two casseroles that will be served on Thanksgiving Day as well as one of my all-time favorite receipts for coconut pie. Join us at St. Helena’s for Thanksgiving. It’s going to be a wonderful day!
Praline Sweet Potatoes
For the potatoes:
12 medium sweet potatoes
6 tablespoons milk
6 tablespoons salted butter
6 tablespoons brown sugar
For the praline topping:
6 tablespoons salted butter, melted
⅔ cup brown sugar
1½ cups chopped pecans
Peel the sweet potatoes and cut into large chunks. Place potatoes in a pot and cover with water. Bring to a boil. Reduce heat and cook for about 25 minutes or until very tender. Drain and transfer potatoes to a large mixing bowl. Add milk, butter and brown sugar. Using a hand mixer; blend to desired consistency. Place mashed potatoes in a lightly greased casserole dish. In a small bowl, combine melted butter with brown sugar and chopped pecans. Sprinkle mixture evenly over mashed sweet potatoes. Bake, uncovered, in a preheated 350-degree oven for 30 minutes until potatoes are warmed through. Serves 12 to 14. Note: 12 medium sweet potatoes cooked and mashed equals approximately 6½-7 cups. 8 (15-ounce) cans or 3 (40-ounce) cans of sweet potatoes mashed may be substituted.
Green Bean Casserole
8 cups frozen cut green beans OR 4 (14.5-ounce) cans green beans, drained OR 8 cups fresh cut green beans, blanched in pot of boiling water for 2
to 3 minutes until crisp-tender
2 (10.5-ounce) cans condensed cream of mushroom soup
½ cup milk
2 teaspoons soy sauce
3 cups French fried onions divided
Preheat the oven to 350°F. Bring a medium pot of salted water to a boil. Add the frozen green beans and boil until crisp-tender, about 2 to 3 minutes. In a large bowl, combine green beans with soup, milk, soy sauce and 1 cup of French-fried onions. Transfer to a 4-quart baking dish. Bake uncovered for 30 to 35 minutes or bubbly. Remove from the oven and top with remaining onions. Return to the oven for an additional 10 to 15 minutes or until onions are crispy. Serves 12.
Coconut Custard Pie
1 unbaked 9-inch deep dish pie shell (store bought or homemade) 
4 large eggs
1 cup sugar
1 cup whole milk
1 cup half-and-half
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup sweetened shredded coconut
2 tablespoons melted butter
Toasted coconut to garnish, optional
Preheat oven to 350 degrees. In a large mixing bowl, whisk together eggs, sugar, milk, half-and-half, vanilla extract and salt until smooth. Add coconut and melted butter. Mix until combined. Pour the custard mixture into the unbaked pie crust. Place the pie on a baking sheet and bake for 60 to 70 minutes or until center is set. The top should be golden brown. Cool on a baking rack. The custard will get firm as it cools. Chill before serving. Garnish with toasted coconut, if desired. Serves 6 to 8.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at debbicovington@gmail.com.
