I hope you all had a relaxing and family filled Thanksgiving, I certainly did! Every year for Thanksgiving, my mom makes delicious sweet potatoes. She sautées them in butter and brown sugar until they are caramelized and glistening. But, this year I decided to make a sweet potato casserole with the traditional for some, not traditional for us, marshmallows on top. I have to admit it was good! Here is the recipe, a picture of the marshmallow-y goodness and an overview of the turkey course spread.
SWEET POTATOES a la DAISY
Boil 3 pounds of sweet potatoes in the skins until knife tender (when you stick a knife into the potato it should come out easy).
Drain and let cool. When the potatoes are cool enough to handle peel away the skins. Cut the potatoes lengthwise and then across to make chunks.
Add to mixing bowl with:
1/2 c brown sugar
4 tablespoons (1/2 stick) butter
Mix until the potatoes, butter and sugar are all incorporated
Lightly butter a 9 inch pie plate
Add half the potatoes to the plate and smooth evenly over the bottom.
Sprinkle with 3/4 c -1 cup chopped pecans. (I took raw pecan halves and ran a knife through them.)
Smooth the rest of the potato mixture over the pecans.
Top with 1 1/2 cups of mini marshmallows
Lightly press the marshmallows into the potatoes so that they stick and don’t fall off in the oven. (At this point you can refrigerate until ready to warm up. Just cover with plastic wrap)
Bake at 325 degrees for 30-40 minutes until the marshmallows are browned and the potatoes are hot.