Sweet Potato Casserole

Sweet Potato Casserole

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This Sweet Potato Casserole has been part of my Thanksgiving dinner for literally my whole life. When I was a child, Annie Mae made it. I remember her boiling and peeling the hot potatoes without even waiting for them to cool off. She mashed them with all the other ingredients and spread the mixture out in a casserole to bake. The most important part, of course, was watching her arrange all the marshmallows on top of the cooked casserole and browning them at the end. Those ooey gooey marshmallows were such a treat.

A few years into my marriage, Thanksgiving was moved over to my house. My husband loves nuts; so I replaced the marshmallows with a mixture of chopped pecans and brown sugar. When my children were old enough to weigh in, they voted for marshmallows; so I did a half and half topping. Next stage in the life of this casserole, was that my daughter became vegetarian and no longer would eat marshmallows made with gelatin that started from beef bones. Add to that, my grandchildren are allergic to nuts. Now I make the same casserole and top it with vegan marshmallows. Suffice it to say, I’ve been making this casserole for 50 years and it is delicious no matter how you top it! Just a little side note- that earthenware bowl that’s on the front of this post belonged to my Mother in Law. I use it every year for this recipe.

Prep time: about 90 minutes: 30-45 minutes to boil potatoes plus about 20 minutes to let them cool before peeling, and 15 minutes more to mash all the ingredients together

To Prep and Freeze: Follow the recipe and either spoon into an oven to table casserole that is also meant for the freezer or spoon into a foil baking pan. In both cases, let the mashed potatoes cool completely before covering with a layer of waxed paper and then wrapping tightly in foil. Label and freeze. Defrost overnight. Transfer into an oven to table serving dish before baking and serving. You can also purchase nice looking foil baking pans these days so you can freeze, heat and serve all in the same pan.

Sweet Potato Casserole

By Gloria Kobrin Published: February 21, 2014

  • Yield:

  • 18 Servings

Ingredients

  • 6 Pounds Sweet Potatoes
  • 3/4 cup + 6 tablespoons Dark Brown Sugar
  • 1 Cup Non-dairy Margarine softened
  • 1 Tablespoon Vanilla Extract or cognac
  • 3 11 oz cans Mandarin Oranges drained
  • 1 Cup Chopped Pecans optional

Equipment

  • Large Pot
  • 6 Quart Oven to Table Casserole

Directions

  1. Boil sweet potatoes until very soft. Drain, cool slightly and peel. Preheat oven to 375° F. Place potatoes in large mixing bowl. Add 3/4 cup margarine, 3/4 cup brown sugar, and vanilla or cognac to potatoes. Mash ingredients together by hand. Stir in oranges. Spoon mixture into casserole and smooth over the top.
  2. Optional: Mix together remaining margarine and brown sugar. Scatter chopped pecans over the top of casserole. Dribble sugar and margarine mixture over nuts. Bake 45 minutes or until piping hot.
  3. Note: Marshmallows can be used instead of nuts and brown sugar. Decorate the top of casserole with them during the last 15 minutes of baking.

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