I hope you’re enjoying a great Thanksgiving Day. Our turkey is in the barbecue, the cranberries are cooling in our (cold) laundry room, and our guests are on their way. I accidentally dropped one of the pumpkin pies in the stove when I burnt my hand, flinging pumpkin soupiness all over the oven, the cupboards, and the floor. So one of the guests is bringing a rescue pie with her. Another thing to be thankful for!
One of my favorite dishes is this Sweet Potato Casserole. I found the recipe in Cooking Light magazine and have used it every year since. Enjoy!
Sweet Potato Casserole
2 1/4 pounds sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 tsp salt
2 tsp vanilla extract
2 large eggs
Preheat oven to 375. Boil the potatoes and simmer them until tender. Drain and cool. Place potatoes in a large bowl (or even use the same pot) and add half-and-half, sugar, salt, and vanilla. Beat with an electric mixer (or if the power’s out, a hand-crank beater) until smooth. Add eggs and beat well. Scrape mixture into a 13×9 inch baking dish coated with cooking spray.
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 tsp salt
2 Tbsp chilled butter
1/2 cup chopped pecans
Sprinkle marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, sugar, and salt in a medium bowl. Cut in butter until mixture resembles coarse meal. Stir in pecans and sprinkle over potato mixture and marshmallows.
Bake at 375 for 30 minutes or until golden brown. Serves 16.