Best sweet potato casserole ever! Your mom may not have told you, but making a sweet potato casserole can be the easiest of your recipes, and become the most coveted dish on your Thanksgiving table.
For the best casserole ever, you can either bake your own sweet potatoes (about an hour at 350, or microwave 7 minutes each - poke holes!- and peel when cooled), or buy two of the big canned variety. I prefer the canned, its less work and the syrup is useful in some of the other dishes (including the stuffing!).
Plus, it makes a super appearance with its browned crispy top!
Ready? Here goes:
Drain 1 or 2 cans of sweet potatoes and put the liquid aside.
Put the potatoes in a bowl and mash them roughly using a fork.
Drain a small can of pineapple chunks; add chunks to potatoes.
Melt a stick of butter in a measuring cup in the microwave, and pour it over the mashed potatoes.
Add a good handful of brown sugar, a sprinkle of cinnamon, and a dash of salt and pepper.
Pour some of the reserved liquids (potato and pineapple syrup), and mix nicely. Make sure its nice and moist, but not runny.
Dump the potato mixture into a buttered casserole dish. Poke holes in top with your fingers.
Put a good handful of pecans (or walnuts) on top of casserole, then top with a bunch of mini-marshmallows (use the big ones if you have to, just snip them in half with some scissors).
Bake the casserole at 325 to 350 degrees for about 40 minutes; the marshmallows should be brown! Fyi, this dish keeps great in a warm oven until serving time!
2 cans sweet potatoes (or yams)
1 sm can pineapple chunks (optional)
nuts (pecan or walnut)
marshmallows (mini preferred)
And have a great Thanksgiving!