My Mother in-law has been making Sweet Potato Casserole for years, something I had never had until I met my husband. Now this has become one of our must have menu items for Thanksgiving and Christmas feasts. I tweaked her recipe a little, with the addition of some spices. Now it has the right combination of warm, buttery, sweet and savory.
Sweet Potato Casserole
1 large sweet potato ( 1 1/2 – 2 lbs. )
4 tbsp. butter
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
2 cups mini marshmallows
Peel and chop sweet potato in to even sized pieces about 1″.
Place in pot, fill half way with water. On med high heat high heat bring to a boil, turn down heat and let simmer until tender. approx. 10 – 15 min.
Pour off water, add butter and spices. Then mash with potato masher, until no longer lumpy and everything is well combined.
Scoop out in to med sized casserole dish and smooth out, leaving plenty of room for the marshmallows.
At this point you can cover the dish and put it in the fridge to baked the next day. ( Just a heads up if you planning on making dish ahead of time, you will need to take the dish out 30 min – hour before baking to prevent breakage of dish.) Heat oven to 350F. If dish has been made ahead of time, casserole needs to be reheated in oven for about 20 min. Sprinkle marshmallows evenly on top of hot sweet potato. Then bake another 15 – 20 min until golden brown. Servers 6-8 people.