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.
- 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)
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!