Do you call it Sweet Potato Casserole or Sweet Potato Pie? It’s like poh-tay-toh or poh-tah-toh in my book. 🙂
Thanksgiving is officially NEXT week. Can you believe it? NEXT week!? I’ve never roasted a turkey, therefore I have no tips for you there. So, I decided that this week I’m going to focus on three different ways to serve sweet potatoes with your Thanksgiving meal.
This ever-so-popular Sweet Potato Casserole being the first. There are many variations of serving sweet potatoes. This is probably one of the favorites of American households, and seems more like a dessert to me than a side dish. But, it never fails to pop up on the dinner table right next to that turkey. Ben was telling me this weekend that he never liked sweet potatoes until he had them this way. He said it was life changing for him. He was 10.
Sweet Potato Casserole
- 5 – 6 sweet potatoes , peeled and diced
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons orange juice
- 1 (10.5 oz) package miniature marshmallows
Place sweet potatoes in a large pot of boiling water. Boil until fork tender, about 15 minutes. Meanwhile, preheat oven to 350 degrees F.
Drain the potatoes and return to pot, away from heat. Mash in the butter, brown sugar, cinnamon and orange juice. Spread evenly in a greased 9- x 13- inch pan. Top with marshmallows.
Bake for 25 to 30 minutes, or until marshmallows are golden brown.
Stir in toasted pecans for a new dimension of texture and flavor!