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Carol's Sweet Potato Casserole Recipe

3.5 stars - based on 1 vote
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This recipe for Carol's Sweet Potato Casserole is from The Kelleher (Sullivan) - Corbin (Kennedy) Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
5 lbs of sweet potatoes [I used the red sweet potatoes, not found easily]
¾ lb of butter (or 3 sticks) [I know this is a lot, one more than my sister Janet’s…but it’s good]
2 cups brown sugar
1 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg
1 pkg of the Ocean Spray Craisins® Original Dried Cranberries
1 ½ cups of pecan halves
2 cups miniature marshmallows (or the large ones)
Directions:
Directions:
Preheat oven 350º. Peel potatoes and cut into 1 inch cubes. Boil until tender and drain. Slice butter over mixture, add brown sugar, cinnamon, ginger & nutmeg. Using a hand beater or food processer, puree potatoes to a smooth consistency. Pour mixture into pan [I used glass so it can be used in microwave if needed]. Layer Craisins first, then layer pecans and finally the marshmallows. Bake 10 – 15 minutes or until marshmallows turn golden brown.
Number Of Servings:
Number Of Servings:
20 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
If you want to use a 9 inch round, cut recipe in half; otherwise, this recipe can feed 20 folks using a 9 ½ x 13 inch pan. A good potluck dish. Mom with just the two of us, both towheads at the time. Mark would soon get me into trouble when we got to Japan; he was definitely an escape artist!

 

 

 

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