Thursday, November 24, 2011

Candied Sweet Potato Casserole

This was such a big hit today, I thought I'd better write it down before I forgot how it happened. Yum, nom, nom. 

Candied Sweet Potato Casserole 

Not a picture of mine. It's actually from My Italian Grandmother for a different recipe.
I chose it to show you how brown the marshmallows should be.
I think the site is worthy of a visit, a recipe, and a listen! That's Amore!


2 large cans sweet potatoes (drained) 
1 can pumpkin 
4 cups miniature marshmallows, divided 
1/2 cup butter 
1/2 sugar 2 
Tbs maple syrup 
2 Tbs pineapple (or orange) juice 
5 drops vanilla 
ground cinnamon to taste 
ground nutmeg to taste 
ground cloves to taste 
dash salt 

Preheat oven to 400 degrees. Grease a deep pie dish or spray with cooking spray. 

In a large saucepan, combine butter, sugar, syrup, 2 cups marshmallows, spices (minus vanilla). Cook over medium heat, stirring frequently, until the marshmallows disappear. Stir in pumpkin and return to simmer. 

Remove from heat. Stir in vanilla. Stir in potatoes. Chop larger pieces into bite-sized chunks. Transfer to prepared pie dish. 

Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. 

Return to oven and bake until marshmallows are browned (10 minutes or so).

No comments:

Post a Comment