December 4, 2010

Sweet Potato Casserole

Posted in Vegetables tagged , at 8:50 am by Sheila OConnell

Wouldn’t be Thanksgiving without it!

   3.5 – 4 lbs fresh sweet potatoes, scrubbed well
   1/4 cup light brown sugar
   1/4 cup heavy cream
   2 tbsp unsalted butter, at room temperature
   2 tbsp orange juice
   1 tsp vanilla
   1/2 tsp salt
   1/2 tsp cinnamon
   1/4 tsp nutmeg
   pinch ground mace (if you have it)
   pinch ground cloves (if you have it)
   1/4 cup finely toasted chopped pecans*
   miniature marshmallows

Preheat oven to 400.  Line a large baking sheet with foil.  Prick the sweet potato skins with a fork.  Bake the sweet potatoes until soft, about 45 minutes to an hour.  Set aside until cool enough to handle.  When cool, remove the skins and mash until smooth.

In a large bowl combine the mashed potatoes, sugar, cream, butter, orange juice, vanilla, salt, and spices and beat until smooth.  Spoon into a buttered or oiled pan and sprinkle with chopped pecans.  Arrange the marshmallows in an even layer over the top and bake until the marshmallows are lightly browned, about 35 to 45 minutes. 

This can be made a day ahead, covered, refrigerated, then returned to room temperature and baked before serving.

*In 2010 for Thanksgiving I used chopped Swedish Nuts instead of regular pecans and it was sinfully delicious!

Posted by Sheila


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