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Hear Ellen Jaffe on 101.5 LITE FM and LiteMiami.com weekdays 5:00-9:00 p.m. ET
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Sweet Potato Casserole Recipe
Posted 12/21/2012 8:36:00 AM
As requested, here's not one, but two recipes for Sweet Potato Casserole, both personally tested, tasted and approved!
Both are really sweet, the second one could easily pass for dessert :)
 
 
Basic Sweet Potato Casserole
 
4 sweet potatoes
1/4 stick of butter
1/2 cup brown sugar
2 Dozen large marshmallows
Cinnamon
 
Bake, boil or microwave the potatoes. (I put them in a glass dish, pierce each potato a couple of times on each side, add a little water, cover with plastic wrap & microwave on High for 10 minutes; turn the potatoes over, then depending on how cooked they are, add additional minutes until the skin peels away with no effort.)
Mash the skinned potatoes with butter & brown sugar.
Scoop the mixture into a rectangle casserole dish.
Bake at 350 for 30 minutes.
After 30 minutes, remove dish from oven.
Place the marshmallows on their side, in rows on top of the casserole. Sprinkle cinnamon on top. (A little brown sugar is good too)
Return casserole to the oven and bake another 10 minutes, or until marshmallows are melted and brown.
 
 
 
Super SWEET Potato Casserole
 
3 cups mashed sweet potatoes (I used the 2 lb. 8 oz. can of Bruce's yams)
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
 
Topping:
 
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans (I didn't use)
 
Preparation:
 
Combine first 6 ingredients. pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350 for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
 
After about 30 minutes of baking, cover the top with marshmallows, then sprinkle a little cinnamon on top. Let it bake another 10 minutes or so, or until marshmallows are melted and browned. You can switch the oven to broil for a minute or two once the marshmallows are melted to get them to brown quicker.
 
Posted By: Ellen Jaffe  

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