Saturday, November 27, 2010

Sweet Potato Casserole

Before the marshmallows.

 After baking.


4 large sweet potatoes
1 1/2 cups 2% Milk
4 Tbsp butter
2 Tbsp brown sugar
1 1/2 tsp kosher salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/4 cup chopped pecans (optional)
1 bag marshmallows

Preheat oven to 350.  Place sweet potatoes in a medium pot and cover with cold water.  Bring to a boil over medium heat.  Lower heat ad simmer for 20-25 minutes.  Drain.  In a small saucepan, heat milk and butter until warm but not simmering.  Return the potatoes to the pot and add warm milk mixture, sugar, salt, cinnamon, nutmeg and ginger.  Using a handheld mixer, whip until creamy.  Place in a 9x13 pan.  Top with marshmallows.  Cook until marshmallows are golden brown, about 30 minutes.

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