Oct 14

Oct 14 Southern Sweet Potato Casserole

Thanksgiving is my favourite holiday. I think it's because it involves family, faith (thankfulness is a Christ-like attribute), and food but without the materialism and consumerism of the Christmas season. I should note that in Canada our Thanksgiving happens in October so Black Friday doesn't take place the next day as the juxtaposition of Thanksgiving and Black Friday is extremely ironic. 1 Thessalonians 5:18 states, "gives thanks in all circumstances..." There is always something to be grateful for and I love how this holiday encourages us to slow down and reflect on the blessings in life.

Food is one of the aspects I love about holidays and this year I made this Southern Sweet Potato Casserole. Luckily, it was a huge hit! I hope you enjoy it as much as my family and I did.

SOUTHERN SWEET POTATO CASSEROLE

PREP TIME: 20 MIN | TOTAL TIME: 2 HR 15 MIN

INGREDIENTS (SWEET POTATO FILLING)

2 1/2 pounds of sweet potatoes (about 7 medium potatoes)
2 TB butter, softened
1/2 cup firmly packed brown sugar
1/2 cup milk
1 large egg
1/2 tsp salt
1/2 tsp vanilla extract
Cooking spray

INGREDIENTS (TOPPING)

1 1/4 cups crushed cornflakes
1/4 cups chopped pecans
1 TB brown sugar
2 TB butter, melted
1 1/4 cup miniature marshmallows

DIRECTIONS

Preheat oven to 400° F
Filling:
- Bake sweet potatoes (wash and pierce with knife) for 1 hour or until tender
- Remove from oven and let cool for 20 minutes
- Remove skin and mash well
- Add butter + brown sugar + milk + egg + salt + vanilla extract to sweet potatoes and whip with electric beater
- Pour into greased 11 x 7 baking dish
Topping:
- Mix cornflakes + pecans + brown sugar + butter
- Sprinkle over sweet potato filling in diagonal rows (about 2 inches apart)
- Bake at 350° F for 30 min and let stand for 10 min
- Sprinkle marshmallows in alternate rows and bake for 10 min or until toasted