Sweet Potato Casserole

I just love fall! And sweet potato dishes are just the thing to remind us that Thanksgiving is just around the corner. This recipe is so easy and so good that you will want to eat it all yourself. I know I sure do! And some times I even have the left overs for breakfast! Yum yum!

Sweet potatoes are inexpensive, filling, so good for you. They have more fiber than oatmeal, rich in vitamin C, potassium, more vitamin A than carrots. And they are low calorie at about 150 each. But not in this recipe! We have it dolled up in butter and brown sugar, and topped off with marshmallows.

In the store you will see sweet potatoes and yams.  Really they are all just sweet potatoes.  The yams, usually sold as Beauregard yams, have red/orange skins have an orange flesh; are a little sweeter and softer once cooked.  True yams are not usually sold in a typical chain grocery store.  If you choose the ‘yams’ over the sweet potatoes you might want to reduce the sugar just slightly, say ¼ c.  I like to buy sweet potatoes that are rather symmetrical and all about the same size to ensure even cooking. I also like to peel them before cooking though you can cook them with the skin on.  If you do you will need to let them cool down to remove the peel.

 

  Sweet Potato Casserole 

               This is a slightly chunky style casserole, sweet and delicious!

Sweet potatoes, about 5-6 medium to large size.

     Peel and remove spots; Cut each sweet potato into 3-4 equal sections.  Place in a pot and cover with water, adding a couple dashes of salt to water. Bring to a boil, lower heat then simmer until fork tender, drain.

       While potatoes are cooking put the butter in a 13”x9” baking dish and put it in the oven. Turn the oven to 350 degrees.

    Measure out the sugar and when the butter has melted remove the pan and pour sugar and cinnamon into it.  Pour pineapple with juice into the pan and stir well.

     When potatoes are drained dump them into baking dish with the other ingredients, stir chopping the potatoes at the same time; stopping when you have them as smooth as you like. 

       Pour on the marshmallows.  Bake uncovered until browned.  Dig in!

            

Sweet Potato Casserole 

4-4 ½ lbs sweet potatoes, about 5-6 medium to large size

1 stick of butter                                                                                       

¾ -1 cup of brown sugar

20 oz can of unsweetened crushed pineapple

1 tsp of cinnamon

10.5 oz bag of miniature marshmallows

1.       Peel and remove spots; Cut each sweet potato into 3-4 equal sections.  Place in a pot and cover with water, add a couple dashes of salt to water. Bring to a boil, lower heat then simmer until fork tender, drain.

2.        While potatoes are cooking put the stick of butter in a 13”x9” baking dish and put it in the oven. Turn the oven to 350 degrees. *

3.       Measure out sugar and when the butter has melted remove the pan and pour sugar and cinnamon into it.  Pour pineapple un-drained into the pan and stir well.

4.       When potatoes are drained dump them into baking dish with the other ingredients, stir chopping the potatoes at the same time; stopping when you have them as smooth as you like.**  Smooth and level top.

5.       Pour on the marshmallows.  Bake uncovered until browned.

            12-16 servings ***