Sweet Potato Casserole

During the Holiday’s our tables are filled with delicious meals and desserts. This is one recipe that is always on our table at one point or another during the Thanksgiving and Christmas Holidays. It is classic, easy, and nostalgic. It makes for a delicious centerpiece for any table.

Let’s get started.

INGREDIENTS:

8 medium sweet potatoes – rinsed and scrubbed clean
1 cup milk
1/4 cup (1/2 stick) butter – melted
2 1/2 tbsp brown sugar
2 tsp vanilla extract
2 tbsp orange juice ( optional)
1/4 tsp fine salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 small pkg mini marshmallows

DIRECTIONS:

1. Preheat the oven to 425*. Rinse and scrub your potatoes clean. Dry with a paper towel. Pierce each potato with a fork on all sides.
2. Line a sheet try with either parchment paper or a silicone mat. Place the sweet potatoes on the sheet tray and bake for 45 minutes to 1 hour 15 minutes. This depends on the size of the potatoes. Your potatoes should be done when stuck with a knife and it releases easily from the potato. Remove and let cool for 30 minutes or until cool enough to handle carefully. Preheat the oven to 350*.
3. Remove the peel from the potatoes and place the peeled potatoes in a bowl and discard the skins.
4. Using a potato smasher, smash the potatoes until smooth in texture.
5. Add the milk, butter, brown sugar, vanilla, orange juice, salt, cinnamon, and nutmeg. Stir to combine well. Let stand 5 minutes.
6. In the meatime, butter an 8×8 or a 9×13 inch baking dish. This depends on how big the potatoes are and that determines the size of the baking dish to use. ( I use an 8×8 in dish)
7. Place the potato mixture into the dish and spread out evenly.
8. Sprinkle the mini marshmallows over the top of the potato mixture evenly.
9. Bake at 350* for about 20 to 25 minutes or until the marshmallows are Lightly golden brown.
10. Remove and let cool for about 5 to 10 mintues before serving.

• To add a more flavorful surprise to the dish: add about 1 cup of white chocolate chips to the top of the potato mixture and then sprinkle with the marshmallows or crumb mixture (see below) and bake.
• If you do not like marshmallows you can mix up: 1/3 cup brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp fine salt, 2 tbsp flour, 1/3 cup chopped nuts, and 1/3 stick of cubed cold butter until crumbly and sprinkle over the top and bake until the crumble is golden brown. About 20 minutes or so. Remove and let cool 5 to 10 minutes before serving. You can double this if you are making this for a larger dish like a 9×13.
• You can make this before hand and just add the marshmallows before you are to bake it the next day. This way everything is warmed through for your dinner. (After mashing the potatoes place in a desired baking dish and cover with foil until you are ready to bake the next day. Add on the desired topping and bake according to directions above.)