Sweet Potato Casserole

 

My signature Thanksgiving dish, the one I’m asked to make each-and-every year, whether I’m hosting or not, the labor-intense-tasting (but not) way that a Sweet Potato Casserole is supposed to taste. I haven’t released this recipe until now, and I hope you’ll make it for your tribe.

 
 
Sweet Potato Casserole
 
 

Elements

6-8 MEDIUM YAMS, PEELED AND CUBED

1 STICK BUTTER,

ROOM TEMPERATURE

1-1/4 CUPS CANE SUGAR

1 CUP LIGHT BROWN SUGAR

1 TABLESPOON MADAGASCAR BOURBON VANILLA EXTRACT

1/2 TEASPOON ORANGE EXTRACT (OR 1/4 CUP ORANGE JUICE)

1 TEASPOON GROUND CINNAMON

1/2 TEASPOON GROUND NUTMEG

1 (10-OZ) BAG MINI MARSHMALLOWS

Directions

  1. Preheat the oven to 350°f (176°c).

  2. In a large pot over high heat, cover yams with water and bring to a rolling boil; boil until tender, about 20-25 minutes.

  3. Using a strainer, drain the yams and place them back into the pot.

  4. Immediately add butter and mix with a hand mixer; hot yams will help melt the butter.

  5. Add cane sugar and brown sugar; mix until well-incorporated.

  6. Add vanilla extract, orange extract (or orange juice), cinnamon, and nutmeg; mix well.

  7. Taste and add what’s needed; brown sugar, orange, or actual cane sugar.

  8. Pour the mixture into a lightly-sprayed rectangular baking dish.

  9. Cover the top with mini marshmallows and bake for 30 minutes, or until the mixture bubbles around the edges and the marshmallows form a brown crust.

  10. Serve hot and add a sprinkle of orange zest or light drizzle of maple syrup, if desired.

 
 

x, Melissa

 
HolidayMelissa ChildressYams, Sweet Potatoes, MarshmallowsComment