Monday, 22 October 2012

Sweet Potato Casserole

This was something I just 'had' to make. I meant to make it for Thanksgiving Dinner, but we ended up making 10 gallons of mashed potatoes, so this dish wasn't exactly needed. So I made it tonight, because I didn't know how it was going to turn out and so I made it because we had some leftovers in the fridge from last night incase it turned out to taste awful. The other option was to simply scrape the marshmallows off if it wasn't good. I never expected the marshmallow topping to be good, but again, I just 'had' to try the full blown sweet potato casserole. Anyway, just plain mashed yams taste amazing (no butter or milk or sugar needed), this dish tastes pretty darn good and the marshmallow topping just adds that little something extra (without making it too sickly sweet like I had expected it to), no need to scrape it off or turn to the leftovers.

I've never had the need to buy pumpkin pie spice, mainly because I don't like pumpkin pie, but this recipe called for 1 tsp. of it. Instead I used the cinnamon, all spice, nutmeg and ginger combination I listed below. Take your pick for which version you prefer.

Unfortunately, I copied this recipe down from a food blog some time ago before I had ever considered the possibility of food blogging myself. As such, I never copied down the source of this recipe and I was unable to find it by searching through google. So to the unknown blogger out there, I apologize and I thank you for this great tasting recipe.

Serves 12


4 lbs Sweet Potatoes (or yams as we call them here), 4 large or 6 if they're regular sized
1/4 C. Butter
1/4 C. Milk (I used vanilla almond milk)
2 Eggs
1/4 C. Brown Sugar
3/4 Tsp. Cinnamon
1/8 Tsp. All Spice
1/8 Tsp. Nutmeg
1/8 Tsp. Ginger
1/2 Tsp. Salt
2 C. Mini Marshmallows


~Scrub the yams clean, prick with a fork and bake until soft either in the microwave or in the oven (just as you would bake a regular potato).
~Once the yams are soft, allow them to cool (important step...don't make the same mistake as me, my fingertips were in rough shape because I skipped this step) and then remove the skins.
~Place the peeled yams in a mixing bowl and mash or process with the paddle attachment of your stand mixer.
~When smooth, add in all the remaining ingredients except the marshmallows. Mix until well combined and smooth.
~Scoop mixture into a greased 8x8 baking dish (or two loaf pans) and bake for 30 minutes at 350 degrees, or until heated through.
~Top with marshmallows and return to the oven for 5 minutes, or until marshmallows have melted.



Anonymous said...

Your first picture looks like an every day meatloaf! So this is like a dessert recipe then as opposed to something you'd eat as part of a main meal right?

Elyse Hendry said...

No we ate it as part of our main meal. I was skeptical at first, with the marshmallows and all but it actually tasted really good. The marshmallows (just a thin layer) melted into the top and sweetened it just enough, but didn't leave an overwhelming dessert like flavour. You could sprinkle some brown sugar on top instead. It's all just their to sweeten and add some texture.