Thanksgiving will be here before we know it. If you’re already making your list of potential dishes, I have one you might consider adding in.
This sweet potato casserole is really delicious, and there’s no need to limit it to the Thanksgiving table.
The first time I made it for Thanksgiving we enjoyed it so much we had to go buy more sweet potatoes and make a second batch to go with the rest of the leftovers. I baked the sweet potatoes, just wrapped in foil, alongside the turkey. When they were done I mashed them up for the casserole.
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 add 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.