While Thanksgiving brings out so many things like generosity, love, family, friends and feelings of thankfulness, it can also bring out heated debates and very strong opinions, like if there should be giblets in the stuffing (heck yes!) or if there should be marshmallows in yams (no, no, NO!).
Sometimes it can take MANY tries to figure out which recipe hits the spot with you and your loved ones.
Koralee has tried many different versions of sweet potato casserole, but this is the one that her family really likes the best. (And since we really like her, and since this actually looks extremely delicious, we will forgive her for picking a sweet potato recipe that contains aforementioned “marshmallows of NO”.) (THIS TIME.) (Grin.)
Traditional Thanksgiving Sweet Potato Casserole
- 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes (I prefer using yams for a richer dark orange color)
- 3/4 cup packed brown sugar
- 1/4 cup butter, softened
- 1 1/2 teaspoons salt
- 1/2 teaspoon vanilla extract
- 1/2 cup finely chopped pecans, divided
- Cooking spray
- 2 cups miniature marshmallows
- Preheat oven to 375°.
- Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
- Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
*Recipe courtesy of Alison Ashton, Cooking Light, 2007