|Sweet Potato Casserole|
Sweet Potatoes have started to push beyond the boundaries of Thanksgiving and make their way onto plates throughout the year. But even those who don’t have them any other time, generally want a little dollop of them next to the Thanksgiving turkey.
Yesterday I decided to look for a recipe for a sweet potato casserole. I found one online, and fortunately wrote down the majority of it, because it seems to have vanished into thin air. But, no matter, even on my first time making it I made a couple of modifications I think make it better.
It was a big hit at Miss Joy’s house. She, Greg, Mia and I ate a whole pan of it in a little over 12 hours. So, today I went and bought some more sweet potatoes so we could have some more. I thought I’d share the recipe. It’s sweet and yummy.
Sweet Potato Casserole
4-5 small/medium sized sweet potatoes – cooked and mashed
3/4 cup brown sugar
1/2 cup butter, melted
1/2 teaspoon salt
1 teaspoon cinnamon
1/4-1/2 cup orange juice
pecans and marshmallows
Mix all ingredients together except pecans and marshmallows. I like to taste the mixture and make sure it’s as sweet and cinnamon-y as I like it. Put in casserole dish and put pecans and marshmallows on top. Sprinkle with more brown sugar.
Bake at 350 degrees until done. It will depend on how big your potatoes are and what size dish you use. Could take 30 minutes – could take an hour. All you really need to cook are the eggs. I like to let the marshmallows melt into the top of it, too.
We declared it a big success. Miss Joy says you’re crazy if you don’t give it a try!.