And, instead of one person preparing the entire meal at my in-laws, everyone is asked to bring a side dish or a dessert. This works really well and we are always blessed with a great variety of food to accompany the turkey and mashed potatoes. The one thing that seemed to be missing, though, was sweet potato casserole. It was one dish that was always present at my Grandma’s house and I missed having it there. That being the case, I decided it would become my signature dish.
Several years ago, as I was perusing a copy of Cooking Light Magazine, I found a recipe for sweet potato casserole. I decided to give it a try and it was wonderful! Everyone raved over it, so I knew it was a keeper. Unfortunately, over the last year, I misplaced my magazine. Believe me when I say, I was VERY irritated with myself, especially as I was preparing my list of to-do’s for Wednesday’s baking.
So, I did what everyone does when they need a good recipe. I turned to the Internet for help. I looked up Cooking Light and stumbled upon this recipe for traditional sweet potato casserole. I’m not sure if it was the exact same recipe, but I’ll be sure to keep track of this one. I didn’t have any leftover casserole to bring home from Thanksgiving, so I made a small batch just for the two of us. I’ve adjusted it just a bit to make two servings. Okay, it really makes about 4 servings, but it allowed leftovers for lunches the next day. You can’t beat that.
November 28th, 2011
Traditional Sweet Potato Casserole
1 lb sweet potatoes (2 medium), baked and mashed
1/4 cup dark brown sugar
1/2 tsp salt
1/4 tsp vanilla
2 Tbsp toasted pecans
1 cup miniature marshmallows
Preheat your oven to 400°. Wash and prick your potatoes, then wrap in foil. Bake for 45 min. to 1 hour or until soft when pressed with an oven mitt. Remove from oven and unwrap foil. Allow sweet potatoes to cool slightly. Peel skin off potatoes and mash with a potato masher.
In a medium bowl, combine the mashed sweet potato, brown sugar, salt, vanilla, and 1 Tbsp of the toasted pecans. Spoon sweet potato mixture into a 2 cup casserole. Sprinkle with remaining Tbsp of toasted pecans and top with miniature marshmallows.
Adapted slightly from Cooking Light