Sweet potatoes with marshmallows is one of my favorite Thanksgiving dishes. You can mash the sweet potatoes, but I prefer them cut into disks. Plus, your aunt will make mashed potatoes, so do it this way, I'm telling ya. The pecans add a nice crunchy topping, but they're optional.
6 Sweet Potatoes- DO NOT USE CANNED (BLUCK)
Mini Marshmallows- 1 bag
Butter- 5 tbsp.
Brown Sugar- 2/3 cup
Cinnamon- 1 tsp.
Nutmeg- 1/2 tsp.
Salt & Pepper- to taste
Roasted/Carmelized Pecans- optional
Boil or bake sweet potatoes until tender and fork cuts through easily. Cool and remove skin. Preheat oven to 350.
Cut sweet potatoes into disks. Place disks into sprayed 9 x 13 casserole dish.
Toss sweet potatoes with butter and all spices. Mix so the casserole is evenly covered. Top with pecans if using.
Bake 20 minutes at 350. Then add marshmallows sprinkle a little more cinnamon.
Bake or broil a few minutes until marshmallows begin to brown, about 5 minutes. Do not overcook or they will burn!
[sweet potato casserole, vegetarian thanksgiving, sweet potatoes with marshmallows]
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