This classic Thanksgiving sweet potato casserole recipe is made with mashed sweet potatoes and a fluffy marshmallow topping. I’ve lightened up the holiday staple by using just a small amount of brown sugar to add a touch of sweetness to the potatoes. After all, the marshmallows are going to provide enough sweetness so that the potatoes themselves don’t need to be candied. There’s no substitute for marshmallows though, so load them on!
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These savory little cakes are delicious as an appetizer or a side to dinner. I cooked these on the griddle, which is a much healthier method than frying, and still provides the crispiness you want on the outside. Enjoy them warm with sour cream or yogurt, salsa and/or hot sauce, and freeze any remaining in an air-tight container for a healthy vegetable-filled snack or quick meal.
This dish has a unique, nutty flavor, and heartiness that makes it a true comfort food. I've made it for a few parties and get-togethers, and it's been a huge crowd-pleaser. Serve it cold or at room temperature on a warm summer day, or hot out of the oven during the colder months.
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