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I found the following recipe on the Food Network website created by the “Food Network Kitchen”. I changed it a little bit, but I’m sure it would be tasty either way. Besides it’s fun to be creative and make a favorite recipe of your own.
This recipe calls for 2 ½ pounds of sweet potatoes that you bake in the oven at 400 degrees for 45-50 minutes, but I used canned sweet potatoes. If you baked the potatoes, let them cool a bit and scoop the potato out of the skins in to a bowl. If you are using canned potatoes, drain them and pour into a bowl. Now it’s time to mash. Gently mash them with a fork or masher until smooth. Be sure not to over do it because then they’ll get mushy and watery. Now add the following ingredients which are going to give new life to this otherwise boring vegetable.
2 large eggs, lightly beaten
3 tablespoons unsalted butter, melted, plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch freshly grated nutmeg
Freshly ground black pepper
Once you’ve added everything, whisk until blended and smooth. Pour into a buttered 8 x 8 casserole dish and top with either pecans (as the recipe calls for) or marshmallows (which is what I did…Yum!!). A pecan topping is definitely a different twist to the traditional sweet potato and marshmallow combination but I’m a sucker for toasted marshmallows and the sweetness of them really blended well with the rest of the ingredients. After you’ve baked the casserole at 350 degrees for 30 minutes it is ready to be served.
I made this for Thanksgiving and I have to tell you people were going back for seconds. It was almost gone by the end of dinner and what was left, I of course snagged for myself.
Check out this Sweet Potato Casserole recipe at Food Network. Please feel free to comment on how your family enjoyed this tasty dish.
