Thanksgiving is a time for family and friends to come together and share a meal as they give thanks. Most Thanksgiving gatherings require large quantities of food and are often conducted in a pot-luck style. This means that each member of the dinner brings a dish to the table- so don’t get caught without a recipe on-hand. Sweet potatoes are a Thanksgiving favorite and and this casserole recipe is easy to master. This sweet potato casserole makes sweet even sweeter by combining brown sugar, nuts and marshmallows to make this vegetable absolutely delectable.
The recipe has been used for years by Nashville-native and mother-of-two, Cheri Barton, at many Thanksgiving dinners. Her advice, “Don’t think about it too much. If you think you need to add a little more or less here and there, go for it. I make the casserole from memory now, adding what feels right. Make it your own.” It is a delicious dessert, even after Turkey Day is over.
Sweet Potato Casserole:
40 oz can of cut sweet potatoes in syrup or yams (drained)
1/2 c half and half
1/2 c brown sugar
1 stick butter (melted)
1 1/2 c pecan halves
10 oz bag of mini marshmallows
1. Preheat oven to 350 degrees.
2. Combine drained sweet potatoes, half and half, brown sugar and melted butter in a large mixing bowl. Mix everything together with a hand mixer until all ingredients are combined and smooth.
3. Pour the mixture into an ungreased 9 inch baking dish
4. Top with pecan halves
5. Bake at 350 degrees for 30 min
6. Top with mini marshmallows
7. Place the casserole back in the oven at 350 degrees for 5 min or until the marshmallows melt and become golden brown on top.
Serving size: 8 people
Edited by Jessica Carr