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| + | Classic Sweet Potato Casserole (Thanksgiving) | ||
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| + | Southern Living December 2009 | ||
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| + | Ingredients: | ||
| + | * 4 1/2 pounds sweet potatoes | ||
| + | * 1 cup granulated sugar | ||
| + | * 1/2 cup butter,softened | ||
| + | * 1/4 cup milk | ||
| + | * 2 large eggs | ||
| + | * 1 teaspoon vanilla extract | ||
| + | * 1/4 teaspoon salt | ||
| + | * 1 1/4 cup oatmeal | ||
| + | * 1/4 cup chopped pecans | ||
| + | * 1 tablespoon brown sugar | ||
| + | * 1 tablespoon butter, melted | ||
| + | * 1 1/2 cups miniature marshmallows | ||
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| + | - Peel sweet potatoes, cut into chunks and boil in large pot of water till soft; strain and mash. | ||
| + | - Preheat oven to 350F. | ||
| + | - Beat sweet potatoes, granulated sugar and next 5 ingredients at medium speed with an electric mixer till smooth. | ||
| + | - Spoon sweet potato mixture into a greased 11x7 inch dish. | ||
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| + | - Combine oats and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart. | ||
| + | - Bake at 350F for 30 minutes; remove from oven and let stand for 10 minutes. | ||
| + | - Sprinkle marshmallows in alternate rows between the oats mixture and bake 10 minutes, till marshmallows are tinged golden brown. Let stand for 10 minutes before serving. | ||