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! Serves 6-8
Ingredients: 2 1/2 lbs. (about 3 large) sweet potatoes or yams, peeled and cut into quarters 2 eggs 2 tablespoons brown sugar 2 tablespoons orange juice 1 teaspoon vanilla extract ½ teaspoon kosher salt ½ teaspoon cinnamon Pinch of nutmeg 1 (10 oz.) bag of Kraft Jet Puffed Marshmallows Directions: 1. Preheat the oven to 350 degrees. 2. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Remove from heat, drain, and mash. 3. Combine the potatoes and all remaining ingredients in a large bowl and use an electric mixer to blend everything together. Transfer the potato mixture to a baking dish, and smooth out the top with a spatula. Top with marshmallows, and bake for 25-30 minutes, or until the marshmallows are puffed and lightly golden brown.
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