Friday, November 25, 2011
Sweet Potato Casserole
From: My great aunt Bobbie Carne (sister to my mother's mother) passed this recipe on and we've been cooking it for Thanksgiving as long as I can remember. It's just not Thanksgiving without it.
Ingredients: No amounts; just put in what you feel like, and then taste it. You can always add more of something.
a pinch of salt
First cook the sweet potatoes. My mom cooks them in the pressure cooker. You could also boil them. I poke lots of holes in them with a shish-ka-bob stick, cut off about half an inch of the pointy ends, put them in a microwave safe bowl, cover them, and microwave them. Yes, I realize this is cheating and probably cooks any shred of healthiness out of them. But it sure is easy.
Next, peel them. Use an oven mit you don't mind getting dirty, or wait until they've cooled so you don't burn yourself. Then add all the ingredients except the marshmallows. Now mash, mash, mash, until they are as smooth as you desire.
Spread the potatoes into an oven-safe dish. Sprinkle (or if you're my mom, layer) the marshmallows on top. Warm thoroughly in the oven (about 350°F) so they melt a bit and get golden brown and crispy on top. (The ones in this picture are not golden brown, nor are they crispy. We were too impatient to eat them so I didn't bake them long enough.