Somehow I created children who do not love this dish regardless of what we put on the top. Often they skim off the top and leave the potato behind. I’ve stopped making a big casserole unless company is coming. Instead I’ve moved over to this dish which is perfect for two, or one with leftovers.

I will never understand my children’s dislike of sweet potato casserole and hope as they grow their taste buds will adapt. For now I’ll keep making this simple side dish for myself to satisfy my nostalgic needs for certain foods.

 

INGREDIENTS:

1 lb sweet potatoes (2 medium), baked and mashed

1/4 cup dark brown sugar

1/2 tsp salt

1/4 tsp vanilla

2 Tbsp toasted pecans

1 cup miniature marshmallows

 

DIRECTIONS:

Preheat your oven to 400°.  Wash and prick your potatoes, then wrap in foil.  Bake for 45 min. to 1 hour or until soft when pressed with an oven mitt. Remove from oven and unwrap foil.  Allow sweet potatoes to cool slightly.  Peel skin off potatoes and mash with a potato masher.

In a medium bowl, combine the mashed sweet potato, brown sugar, salt, vanilla, and 1 Tbsp of the toasted pecans.  Spoon sweet potato mixture into a 2 cup casserole. Sprinkle with remaining Tbsp of toasted pecans and top with miniature marshmallows.

Bake casserole in 375° oven for 20 minutes or until marshmallows are golden brown.

This recipe actually makes enough for 4-5 servings.  Enjoy!

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Quick tip: Dice up half an apple and toss it in to the mashed swet potato. It adds a sweet crunch to the dish. Also, if you are having trouble getting vanilla (or saving it for the cookies) it is a great way to add additional flavor.

Recipe and image courtesy of My Adventures In The Country.