To me, the ubiquitous sweet potato casserole with marshmallows on top is not an essential part of a holiday meal. However, my daughter’s in-laws from the UK came to experience their first-ever American Thanksgiving and I felt that I must make it or there would be something missing (something orange colored). Plus, I saw some gorgeous organic sweet potatoes in the supermarket when I was doing my shopping. So I made it, and I must say it was pretty good. ALTHOUGH, 10 cups of cooked sweet potatoes was way too much to feed 12 people—even with leftovers. I cut this recipe in half, but it’s sweet and rich, so you could even cut it in half again. What makes it good for serving for larger groups is that you can roast the sweet potatoes the night before cutting out a step on the day of a big meal, when time is never enough and neither is oven space.
The night before, I roasted all the sweet potatoes and we had sweet potatoes for dinner (with trout on the grill, yum!). We even did a taste test between the garnet sweet potato and the regular variety. While the garnet potato had a slighter richer color, the flavors of both were the same, sweet and silky! After dinner, when the potatoes had cooled, I easily peeled off the skin and put the rest in a container to make the casserole the next day.
I would make it again—in smaller batches!
Sweet Potato Casserole
Ingredients:
- 5 cups cooked sweet potato
- ½ cup milk
- 4 Tablespoons melted butter
- 1 egg
- 1 teaspoon vanilla
Put all this in a bowl and mix with a mixer until smooth. Put it into a buttered casserole dish. This part is good by itself, or you can add the crunch topping and or marshmallows.
Sweet Potato Casserole Topping
Ingredients:
- 1 cup pecans
- ¼ cup brown sugar
- ¼ cup flour
- 4 Tablespoons melted butter
Mix all this stuff together in a bowl and sprinkle over the top. You don’t really need to add this part, but it’s yummy so I recommend it.
Marshmallow Topping
Add as many marshmallows as you like, but don’t add them until the last 5 to 10 minutes of baking.
Oh yeah, bake it at 350 or so for about 45 minutes.
We skip the marshmallows. Family prefers the crunch topping.
It is a required dish at the big holiday dinners or there is mutiny!
It was gorgeous- thank you Maria. But the marshmallows are definitely not optional – they are yummy!!!
I’ve eaten it as a dessert!!!!
It seems so tasty and i am willing to cook it. I hope even i can make it can b seen
In the early 1980s, when I first began serious vegetable gardening, on an allotment in London, England, my father-in-law in Wisconsin sent me information about this group, who were into saving and distributing seed for heirloom varieties
תודה על המידע , אני אישית מאוד אהבתי את הכתבה הזו , חבל שאין מידה כזה טוב באתרים אחרים .