Monday, April 9, 2012

Easter Sweets

If you are from the South, you are probably used to having the traditional ole sweet potato casserole.  (with or without marshmallows!).  To start with our first recipe and to follow up an after-Easter post, it seems natural to give you the tried and true sweet potato casserole.

There are many variations to this recipe so as you cook, tweak it to your tastes. 

Sweet Potato Casserole, Mmm Mmm!

Sweet Potato Casserole

8 average size sweet potatoes
1 tbsp. vanilla
3-5 tbsp. brown sugar (to taste)
1 stick butter
1/4 tsp. cinnamon to taste
1/4 - 1 tsp. nutmeg to taste
1/2 cup pecan pieces
Marshmallows (lg. or miniature)
Cinnamon sugar (opt.)

Boil (or bake) sweet potatoes until done. Remove peeling from hot potatoes and mash well, removing all strings.  We used an electric mixer to make sure it was creamy and fluffy. Add all ingredients but marshmallows and cinnamon sugar; mix well.   Place the potato mixture on the bottom of a lightly greased dish.  Sprinkle cinnamon sugar for added flavor. Bake about 350 degrees until hot. Remove from oven and put marshmallows on top. Place again in oven until the marshmellows are browned. 
Serves 10 to 12.

This is ALWAYS a hit!  Stay tuned for our next recipe that puts a different twist on the taters!

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