I feel like everybody has their “dish.” That one thing they make year after year for holidays. For me, it’s sweet potato casserole. Sweet potato casserole has always been my favorite holiday dish and at some point, my mom asked me to start making it and that became my contribution. Since then, I always make it for Thanksgiving and usually for Christmas too. I’ve tried a couple different recipes, but I typically return to the same original one. My favorite focuses on the sweet potato, using fresh potatoes rather than canned yams and lets the potato shine. It makes for a very light, fluffy casserole rather than something heavy. I go back and forth on the marshmallows – on the one hand, I love that it’s traditional and what my mom did when I was growing up (here’s the Southern Living recipe she used). On the other, sometimes it feels a little dated. This year is one of those years where it’s feeling a little dated so I’m planning to do an oatmeal streusel for the topping (we’re a no-nut household).
Sweet Potato Casserole:
- 5 sweet potatoes, sliced
- 1/4 cup reduced fat margarine
- 1/2 cup packed brown sugar
- 3 tablespoons orange juice
- 1 pinch ground cinnamon
- 1 (10.5 ounce) package miniature marshmallows
- Preheat oven to 350 degrees F (175 degrees C).
- Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
- Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9×13 inch baking dish. Top with miniature marshmallows.
- Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.