Entry #3049, November 25, 2013
For as long as I can remember sweet potatoes have been my favorite vegetable. When I was little my dad used to say I wasn’t a couch potato I was a couch “sweet potato”. 🙂 To this day the memory of my dad calling me this makes me love the vegetable even more. From sweet potato chips, sweet potato pie to sweet potato casserole, their is not a sweet potato recipe I don’t love!
With Thanksgiving around the corner I decided to photograph and make my favorite holiday sweet potato casserole recipe.
Gibson Holiday Sweet Potato Casserole
All images: Property of Stagetecture
5 – 6 Large Sweet Potatoes
1 stick of Butter or Margarine
1/4 cup Milk
1/4 cup of Brown Sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 teaspoon Vanilla
1 bag of Marshmallows (Mini or Large)
1. Boil sweet potatoes in a large pot until fork tender and let cool. Ensure there is enough room for potatoes to move around to cook evenly.
2. Once potatoes cool, remove peel and place in mixing bowl to mash.
3. Mash potatoes with a potato masher.
4. Add softened butter and beat with an electric mixer.
5. Add eggs one at a time, blending well after each egg. Add sugar, cinnamon, nutmeg, milk, vanilla.
6. Grease a 9 1/2″ x 11″ casserole dish non-stick cooking spray and spread sweet potato mixture with a spatula. Shake dish gently to remove lumps and to settle mixture.
7. Bake at 350 degrees F for 35- 40 minutes or until casserole turns light brown.
8. Once cooked place thin layer of mini or large marshmallows. Remember they will expand, so don’t place too many! Place back in the oven for 5-7 minutes until lightly browned.
Note: If you make this recipe ahead of time, wait until ready to serve and then heat casserole without marshmallows. Then place marshmallows 5-10 minutes before serving, otherwise the marshmallows will melt.
This recipe can be adapted by adding streusel, brown sugar, nuts, caramel, etc.. At the Gibson’s we try to keep it simple 🙂
For more holiday recipes on Stagetecture, click here.