Thursday, September 8, 2011

Sweet Potato Casserole


  • 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 3/4 cup brown sugar
  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 1/2 tin pineapples, cubes (optional)
    • 1/2 cup finely chopped pecans, divided
    • 2 cups marshmallows

  • Preheat oven to 180°C.
  • Place the sweet potatoes in a oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
  • Place potatoes in a large bowl.
      • Mash sweet potato mixture with a potato masher.

    Add sugar , salt , butter , pineapples and pecans. Fold in 1/4 cup pecans. Scrape potato mixture into baking dish coated with butter. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 180°C for 25 minutes or until golden.

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