You can’t have Thanksgiving without something sweet potato. My favorite is Sweet Potato Casserole. My introduction to this came from the nexus of American comfort food for me in the 90’s, Boston Market.
Say what you want about the folks at that magical New England market that battled back competitors from the Kenny Rogers to Chicken Out, but they provide a pretty delicious meal if you’re in a jam. Iranians don’t really have sweet potatoes in our cuisine, so growing up, this was really absent from my diet. My mom would buy them and roast them alongside a roasted chicken and those were always delicious. But, that’s not sweet potato casserole.
Boston Market’s Sweet Potato Casserole was almost like a dessert. You could taste the yummy marshmallows and brown sugar along with whatever other devil tears were in it. I didn’t care ( still don’t) I was eating that all up.
So fast forward 15 years, and I’m making Thanksgiving, and I had to make sweet potato casserole. What better than trying to emulate that classic dish?
I don’t try to re-invent the wheel here, this is a classic and for good reason.
Enjoy!
Recipe
Ingredients
1 5lb bag of sweet potatoes
1 stick of butter
1/2 Cup Brown Sugar
2 Cup of Mini Marshmallows
1 Tbsp. Cinnamon
1 Tsp. Nutmeg
1/4 Cup of Flour
2 Tbsp. Sugar
Method
Peel and boil your sweet potatoes until they are nice and soft. Run them through a ricer so they come out perfectly smooth into your mixing bowl. Then, add half of your brown sugar, half of your marshmallows, half your stick of butter and all of your cinnamon into the sweet potatoes.
Once it’s all mixed together, pour this into a casserole dish. This next step is optional, but some folks really like it. You add a crumble topping to the dish.
Take the rest of your butter, melt it and then add the rest of your brown sugar, flour, and regular sugar. Work these together so they become as the word suggests, a CRUMBLE!
Spread these over the dish, and then add the rest of your marshmallows, too. Bake in the oven until the marshmallows turn golden brown.
Enjoy!
*If you want to make this ahead of time, you can. Just add the topping 30 minutes before serving. Bake and serve hot!
- 1 5lb bag of sweet potatoes
- 1 stick of butter
- 1/2 Cup Brown Sugar
- 2 Cup of Mini Marshmallows
- 1 Tbsp. Cinnamon
- 1 Tsp. Nutmeg
- 1/4 Cup of Flour
- 2 Tbsp. Sugar
- Peel and boil your sweet potatoes until they are nice and soft. Run them through a ricer so they come out perfectly smooth into your mixing bowl. Then add half of your brown sugar, half of your marshmallows, half your stick of butter and all of your cinnamon into the sweet potatoes.
- Once it’s all mixed together pour this into a casserole dish. This next step is optional, but some folks really like it. You add a crumble topping to the dish.
- Take the rest of your butter, melt it and then add the rest of your brown sugar, flour, and regular sugar. Work these together so they become as the word suggests, a CRUMBLE!
- Spread these over the dish, and then add the rest of your marshmallows too. Bake in the oven, until the marshmallows turn golden brown.
- Enjoy!
- *If you want to make this ahead of time you can, just add the topping 30 minutes before serving, bake and serve hot!
