Picture Perfect Cooking

This is my absolute favorite holiday recipe!  If I have this to eat, I don’t even have to have dessert.  I got this recipe from a co-worker many years ago and it has been on the Easter/Thanksgiving/Christmas table ever since.  I used to make it every time, but after C & I got married and I had other dinners to attend, my mom took over this recipe. 

I took it back over, but I wish she was still here to make it for me.  She discovered a great little trick to it as well.  Neither of us liked to use the canned sweet potatoes because the fresh cooked is so much better.  We boiled them for a while, but the casserole would always turn out runny.  Mom discovered that by baking the sweet potatoes there was a lot less moisture and the casserole sets up much better.

3 cups baked and mashed sweet potatoes

1 cup granulated sugar

2 eggs, beaten

1/2 cup milk

1/2 tsp salt

1/2 butter, softened

1 tsp vanilla

1 cup light brown sugar

1/4 cup additional butter, softened

1 1/2 cups chopped pecans, toasted

1-2 cups mini marshmallows

I baked 5 small to medium sweet potatoes at 400 degrees for 45 minutes. Just remember to pierce the skin to let the steam out.  Mash the baked potatoes for this recipe.

Preheat the oven to 350 degrees.  Butter a 9×13” baking dish and set aside.  Combine the potatoes, sugar, eggs, milk, salt, vanilla and 1/2 cup of softened butter.  Pour into the baking dish.

Mix the remaining butter with the brown sugar.  Add the nuts and marshmallows and sprinkle the mixture over the sweet potatoes.  Bake for 30 minutes.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Kerrygold