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Tuesday, November 21, 2017

Sweet Potato Casserole

There are some classics that never get old, like this sweet potato casserole. I grew up in a family that made southern dishes. If you've ever had southern food, you know butter is used like a spice....the more butter added, the better the recipe. We can all agree that butter makes things taste better. This casserole is one of my favorites! It's so decadent, you'd swear you were on the dessert course. 

I've had sweet potato casserole from a few places, and it is always too sweet. It almost seemed as though the sweet potato was the secondary ingredient and sugar was the primary. This casserole is well-rounded. Without adding too much sugar and including a small amount of heavy whipping cream, this recipe is light and fluffy, has a great mouth-feel without delivering tooth-aching sweetness.

This casserole is great to serve with a holiday roast or with a classic southern meal as a side. 

Sweet Potato Casserole

Preparation:  10 min
                  Cook Time: 65 min  Total Time: 75 min                       

          5 cups mashed sweet potatoes
          1 stick unsalted butter
          1/3 cup whipped cream
          1 2/3 cup light brown sugar
          1 tbsp cinnamon
          1 bag of marshmallows


          1) Begin by peeling the sweet potatoes and putting them in a large stock pot, covering them with water.

          2) Let the potatoes come to a rolling boil and cook until you can stick a fork all the way through. 
               About 30-45 minutes.

          3) Transfer your potatoes to a mixing bowl. Add the stick of butter and blend. Once the butter is mixed 
                in, add the sugar, cream, and cinnamon to your mixture and blend all the way through. 

          4) Pour the mixture into a casserole dish and bake at 350 degrees for 30 minutes. 

           5) After 30 minutes, dump the marshmallows evenly over the top and put it back into the oven until the 
                marshmallows are golden brown (about 3-5 minutes).

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