 | Audrey Aveline Tung Oct 11 | About This Recipe: Some may say that it's a bit too early for sweet potato casserole, but when life hands you a bag of sweet potatoes, make casserole! This is one of my favorite Thanksgiving side dishes, and it made my apartment smell cozy and festive all day. My recipe is not super heavy- I know some recipes out there call for a stick of butter, a cup of brown sugar, and pecans. But sweet potatoes are so good as is that I don't think they need all of that. And so begins the Thanksgiving recipes series! Enjoy! Ingredients (6 servings)
-3 lbs sweet potatoes (6 large sweet potatoes)
-2 tbls butter
-¼ cup light brown sugar
-¼ teaspoon cinnamon
-1.5 cups mini marshmallows Instructions (1 hour 30 minutes)
1. Loosely cover each sweet potato in aluminum foil, and bake at 425 degrees F for 1 hour until very soft.
2. Let the sweet potatoes cool slightly and then peel off the skins. Place the sweet potatoes in a large bowl and mash them until smooth.
3. Mix in the butter, brown sugar, and cinnamon.
4. Add the mixture to a baking dish and top with the mini marshmallows. Bake at 425 degrees for 10 minutes to heat through and then broil for a few minutes to toast the marshmallows. | | | |  | You can also reply to this email to leave a comment. | | | | |
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