Sweet Potato Casserole

Let’s face it - sweet potato casserole is dessert masquerading as a Thanksgiving side dish.  The sweetness of the topping varies from one home cook to the next, but my husband is a huge fan of marshmallows atop a creamy sweet potato puree.  For this recipe, I used my homemade vanilla extract (which I promise I will get to in an upcoming post), some cinnamon and nutmeg, cream and BUTTER.  You know, all of the good things in life.

I personally like it both ways, with the pecan brown sugar topping or the marshmallows. It all depends on your preference.  Chris loves it with the marshmallows but my family prefers the nuts. I think next year I'm gonna figure out a way to combine the two to please both sides.


Ingredients
3-4 Large Sweet Potatoes, cubed
1/2 cup of Granulated Sugar
1/2 cup of Brown Sugar, Packed
1/2 cup of Butter, Melted
2 tsp of Vanilla 
1/4 tsp of Salt
1 1/2 tsp. of Cinnamon
1/4 tsp. Nutmeg
1/2 cup of Cream (or Half & Half)
2 Eggs
1 bag of Mini-Marshmallows
 
Preheat oven to 350 degrees 


Wash and prick potatoes with a fork several times and place on a lined baking sheet. Bake for 1 hour or until tender. Let the potatoes cool, cut in half, and scoop out the insides into a large bowl. Mash the potatoes. Set aside.

In a medium sauce pan, gently heat cream, while stirring, until the mixture begins to simmer. Remove from heat. Set aside.

Add the potatoes, sugars, vanilla, salt, and spices to the cream; wisk until smooth. Stir in the butter. Taste and adjust your flavorings, add more brown sugar, vanilla, spices, etc. Add in the eggs, mix well. Pour potato mixture into a baking pan coated with cooking spray. Smooth the top, and bake for 20 -30 minutes. Preheat broiler (remove casserole from oven)
Broil casserole 30-45 seconds or until marshmallows are lightly toasted. Serve Immediately. 

 

 It's that simple...and that good! Enjoy =)

Happy Eating!