About 5 years ago I decided to make a sweet potato casserole for Thanksgiving. Since then, Thanksgiving and Christmas just wouldn’t be the same without it. To get the recipe, I looked through about 4-5 different cookbooks and took the ingredients that I thought would taste best. Here’s my recipe:
5-6 good size sweet potatoes
1 cup brown sugar
2 beaten eggs
1/2 stick melted margarine
1/2 cup milk
1 tsp vanilla
1 bag marshmallows
Boil potatoes until soft throughout. (This will take about an hour or more.) Allow potatoes to cool for a little bit and remove skins. (Sometimes I just use tongs to pull the skins off while they’re hot and they cool much faster this way.) Mash the sweet potatoes – this can be done with a fork or hand masher. In a 2 quart casserole dish combine mashed sweet potatoes, beaten eggs, melted margarine, brown sugar, vanilla, and milk. Mix well. Smooth potato mixture to be level. Bake at 350 degrees until hot. Top with lots of marshmallows and bake another 10 minutes or so until marshmallows are brown. Yummy!!!
Alternative topping: If you prefer pecans instead of marshmallows, you can mix 1/2 cup flour, 1 cup brown sugar, 1 cup chopped pecans, and 1/2 cup melted margarine. Spread on top.
I took my sweet potato casserole to church today for our Thanksgiving meal. When I finished eating I saw that all of the sweet potatoes were gone and my dish had already been washed.
If you want a dish that will get eaten, then you should try this recipe. Enjoy!
To save time and oven space, make this dish the night before Thanksgiving or Christmas (without the marshmallows). The day of the meal, microwave the casserole until it’s hot (10 minutes or more), top with marshmallows and brown.