Thursday, November 4, 2010

Chelsea Clinton's Thanksgiving Sweet Potato Casserole

Thanksgiving is on the way! I was going to post this later in the month... but if you're like me, you'll need time to plan ahead. So, I'll start posting holiday recipes now in case you find one you'd like to try. I'm so excited for the holidays!

This is a recipe I found in the "Winter 2004 PEOPLE Magazine". I tried it once and have made it every Thanksgiving since. Now, I'm still a big fan of the old-fashioned sweet potatoes that I had growing up... cut up in big chunks and served with marshmallows and a brown sugar - Karo syrup sauce on top. Ok... I love them any way they come. But these are like a special treat... just try them. You'll see. :)

Chelsea Clinton's Thanksgiving Sweet Potato Casserole

5 cups mashed cooked sweet potatoes
8 tablespoons (1 stick) butter -- melted
1/2 cup milk
1 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs -- well beaten

1 cup brown sugar
2 cups mini marshmallows
5 tablespoons butter -- melted

Preheat oven to 350 degrees F. Grease one or more baking dishes (recipe fills to top a deep 9"x13" dish) and reserve.

In a large bowl, mix together mashed sweet potatoes, melted butter, milk, granulated sugar, vanilla extract and eggs. Spread sweet potatoes in baking dish.

To make the topping: In a small bowl, mix together brown sugar and marshmallows. Sprinkle mixture on top of sweet potatoes. Drizzle melted butter over marshmallow topping.

Bake until sweet potatoes are heated through and topping is puffy and browned.

*My Note: I've always made these with fresh, mashed sweet potatoes - not canned. Probably good with canned as well. I just wanted to remind you to allow time for peeling, dicing, boiling and mashing the fresh sweet potatoes if that's what you use. Holidays are hectic enough without starting a dish too late.

I hope these make your holiday just a little more special!

                                                                    Happy Thanksgiving!

God bless!
Mary Ann :)

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