Mrs. Scott’s Oh So Sweet Potato Casserole

 

So I tried something new yesterday, and I have to say, it came out pretty well! It’s my first sweet potato casserole. Confession: I googled dozens of sweet potato casserole recipes! Turns out the basics are all the same, although I liked this one the best because it was o easy! So I cheated and used it but did a few minor things differently to make it my own!! (*tee hee*… I sound like a cook or something) HA!

*Main Dish Ingredients*

4 cups sweet potato, cubed

1/2 cup white sugar

2 eggs, beaten

1/2 teaspoon salt

2 tablespoons honey

4 tablespoons butter, softened

1/2 cup milk

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

 

*Topping Ingredients*

1/2 cup packed brown sugar

1/3 cup all-purpose flour

3 tablespoons butter, softened

1/2 cup chopped pecans

1/2 cup of small marshmallows

Directions (These are almost exactly like the one from the recipe I referenced above)

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk, honey, almond extract and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans and marshmallows. Sprinkle this mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

 

So instead of just making the salad ( because I don’t cook, remember???)….I think I found a real dish I can bring to the family thanksgiving dinner this year! Yaaaay me 🙂

 

Love,

Mrs. Scott