"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Moreland
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds sweet potatoes (about 8) peeled and cut into 1-inch chunks.
coarse salt and pepper
1/2 cup whole milk
4 tbsp. butter
1/2 tsp. ground nutmeg
2 cups mini marshmallows

Directions:
Directions:
©Preheat oven to 375º. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with a the tip of a paring knife, 15-20 minutes. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day)
Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15-20 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10

 

 

 

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