Sweet Potato Casserole

Sweet Potato Casserole

This is an old traditional recipe for sweet potato casserole. I can’t remember a major holiday that this wasn’t on the table although it is not one of the favorites in my house. There are a couple of us that enjoy it, but it is filling and sweet. I have been known to eat the leftovers as a snack or treat over the weekend following Thanksgiving.

Ingredients:

• 2 large cans of yams
• 1 cup brown sugar (Splenda blend works great)
• 1 stick butter
• 1 cup milk or cream (half and half is a great mid range cream)
• 1 bag marshmallows (mini or regular size)

Directions:

Heat yams in large pot over medium heat. Drain and return to pot.

Drop butter and sugar into yams and stir until melted

Using a potato masher, smash and combine while adding milk until the mixture is fairly smooth

Spray a non stick oil into a baking dish (9×13 for shallow or 9×9 for deeper casserole)

Spread about half the mixture into the baking dish

Sprinkle a single layer of marshmallows (if minis or press in 12 regular size)

Spread remaining sweet potato mixture over layer of marshmallows

Top again with marshmallows

Bake at 350 for 10-15 minutes until dish is hot and bubbly. Watch that the marshmallows don’t burn!

** Instead of the top layer of marshmallows, try adding chopped pecans. Dresses it up a little!