This year for Thanksgiving my mom and I got the task to bring the sweet potato casserole. I was pretty excited because I’ve never made one before. So, I took to the web and looked at a bunch of recipes, as usual, I picked out what I liked from each and made this beauty. Here’s what you’ll need:
9 fresh sweet potatoes
2 ounces unsalted butter, at room temperature
1/3 cup pure maple syrup
2 1/2 tablespoons ground cinnamon
1 teaspoon vanilla sugar
2 cups of mini marshmallows
2 tablespoons brown sugar
Preheat your oven to 400 degrees.
Take a knife and make 3 holes in each sweet potato. Put on a cookie sheet and bake for about an hour and a half.
When done, peel the skins off. They should be done enough so the skins just come off with a tug.
Reduce your oven to 300 degrees.
In a food processor, mixer, or hand held mixer, add in one peeled sweet potato at a time and mix until chunky. Do this for all 9 adding them in one at a time.
Then add in the maple syrup and unsalted butter. Mix until it is all combine but still a little chunky.
Last, add in the cinnamon and mix until you can’t see it anymore.
We sprayed a glass oven safe dish with a tiny bit of nonstick spray (just to be safe, not sure if you need to do this or not) then evenly poured in the potatoes. Then use a spoon to flatten out the top.
Last, sprinkle the brown sugar sporadically on top of the sweet potatoes.
Bake at 300 degrees for about 20 minutes.
Take out and either let it cool then add the marshmallows (we did this because we had to transport it to the place we were going to Thanksgiving) and when ready to serve, put in the oven either on broil for 5-10 minutes or at 300 for 5 minutes. Keep an eye on it, when the marshmallows start to melt, it’s done! I went a lil crazy with the marshmallows because I wanted to beautify this dish up…you can do whatever you like with them 🙂
If you want to eat it right away, put the marshmallows on right when it’s out of the oven. Then put back in the oven for 3 minutes just to melt them.
Everyone seemed to enjoy this dish! And, for our first time making it, I didn’t think it turned out half bad at all. You could add pecans on top (put them in a skillet with some butter and brown sugar then add them to the top of the sweet potatoes…yum). This will be great for the remainder of the holidays or for next year.