Sweet Potato Casserole

 

My signature Thanksgiving dish, the one I’m asked to make each-and-every year, whether I’m hosting or not, the labor-intense-tasting (but not) way that a Sweet Potato Casserole is supposed to taste. I haven’t released my recipe until now, and I hope you’ll make it for your tribe.

I’ve tested this recipe on a few people that claimed they didn’t like sweet potatoes and I’m pleased to say they approved. Hints of vanilla, orange, and molasses bring this casserole to life.

 
 
Sweet Potato Casserole
 
 

Elements

6-8 Medium Yams, peeled and cubed

1 Stick Butter, room temperature

1-1/4 C Cane Sugar

1-1/4 C Light Brown Sugar

2 T Madagascar Bourbon or Mexican Vanilla Extract

1/2 Tsp Orange Extract or 1/4 C Orange Juice

1 Tsp Ground Cinnamon

1/2 Tsp Ground Nutmeg

1 Bag Mini Marshmallows

Directions

  1. Preheat oven to 350° Fahrenheit.

  2. In a large pot over high heat, cover yams with water and bring to a rolling boil; boil until tender - about 20 to 25 minutes.

  3. Using a strainer, drain yams and place back into pot.

  4. Immediately add tabs of butter and mix with a hand mixer; hot yams help the butter melt.

  5. Add sugars and mix until well incorporated; mixture will become thinner.

  6. Add extracts, cinnamon, and nutmeg; mix well.

  7. Pour mixture into a 9x13 baking dish that’s been sprayed with cooking spray (I use a coconut oil spray).

  8. Cover the top with mini-marshmallows and bake for 30 minutes or until mixture bubbles around the edges and marshmallows form a brown crust as shown above.

  9. Serve hot!

 
 

xo, Melissa

 
HolidayMelissa ChildressYams, Sweet Potatoes, MarshmallowsComment