My family loves sweet potatoes just about any way you might “fix” them. This baked sweet potato casserole is my favorite. Wonderful side dish for Thanksgiving or Christmas but we love this anytime.
4 medium to large sweet potatoes, cooked and peeled (I boil mine. You could also use canned sweet potatoes, drained. Two of the tall 40 ounce cans, but I think the uncanned are best)
1 stick butter or 1/2 cup or 8 tablespoons
1/4 cup heavy cream (could use evaporated milk or regular milk)
1/2 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (Can use more of the spices if you like. I like to taste the sweet potatoes)
1/8 teaspoon nutmeg
1 cup nuts, chopped (Walnuts or pecans)
Cook and peel sweet potatoes and mash with potato masher. Add butter and cream to potatoes just like if mashing regular potatoes. Stir in brown sugar, egg, vanilla, cinnamon and nutmeg. Spray a casserole dish with cooking spray. (I used a 7 x 11 casserole dish. Put mashed sweet potatoes in dish and sprinkle nuts over the top. Bake in preheated 350 degree oven for 35 to 40 minutes. Remove from oven and add enough marshmallows to cover top of baking dish. Can use the miniature or big marshmallows. Put back in oven until marshmallows start to melt and brown on top. (I just stick mine under the broiler for a few minutes.) This makes 8 to 10 servings. Reheats well in the microwave or oven and could be put together the night before without the nuts and marshmallows and cooked the next day. Enjoy!
If you like this recipe, you might also like my recipe for Mashed Potato Casserole.
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