With the holidays quickly approaching, visions of dinner menus have been dancing in my head. One of my staples is a sweet potato casserole which always receives rave reviews, and I just realized I haven’t posted it. I took the traditional marshmallow-topped dish, and took it to a new level (in my humble opinion). I also decided to use canned sweet potatoes instead of fresh strictly to save on time.
2 (29 oz.) cans sweet potatoes
1/4 cup butter
1/4 cup white sugar
1 cup mini marshmallows
2 tbsp. orange juice (if you’re not an OJ fan, you can use skim milk)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. kosher salt
2/3 cup brown sugar
3 tbsp. flour
3 tbsp. butter
1/2 cup candied pecans, chopped
Preheat oven to 350°F.
In a large bowl, mix sweet potatoes, 1/4 cup butter, egg, white sugar, oj, marshmallows, cinnamon, nutmeg and salt.
Transfer to a lightly greased 9″x13″ baking dish.
In a medium bowl, combine topping ingredients and mix well (using your hands) to a consistency of course meal. Sprinkle over sweet potato mixture.
Bake for 30 minutes, or until topping is crisp and lightly browned.
You wouldn’t know it by the weather here in Southern California right now, but it IS officially fall, and Halloween and Thanksgiving are right around the corner. And, as much as I adore summer, I have to admit, I’m a big fan of both holidays, especially turkey day because of all of the incredible food! Last year, I was invited to someone’s house for the holiday, and was in charge of bringing a couple of dishes – one being dessert. Since I’m a huge cheesecake lover, I decided to go with a pumpkin cheesecake, and I must tell you, it received rave reviews! That same cheesecake actually won a bake-off contest at work! Need I say more? Rest assured, this recipe will not disappoint, and people will be asking you for it!