Sweet Potato Casserole

Welcome to day two of Thanksgiving Prep Week!

My sister-in-law shared this next recipe with me. I was immediately smitten with the alternating stripes of pecans and marshmallows. Guests can go for a portion that’s topped mainly with pecans, one that’s more marshmallow-y, or go for a mixture of both! The sweet potatoes underneath those yummy toppings are some of the best I’ve tried. After preparing this recipe for the first time, I knew it would have a permanent spot in my home’s holiday cookbook.

Sweet Potato Casserole

Sweet Potato Casserole

Sweet Potatoes:

  • 4 large sweet potatoes
  • 1 cup white sugar
  • 2 eggs, beaten
  • ½ cup milk
  • ½ teaspoon salt
  • ⅓ cup butter, melted
  • 1 teaspoon maple syrup

Topping:

  • 1 cup packed brown sugar
  • ½ cup all-purpose flour
  • ⅓ cup butter, melted
  • 1 cup chopped pecans
  • 2 cups mini marshmallows

1. Bake sweet potatoes at 400 degrees for 45-60 minutes until tender.

2. Peel and mash the baked sweet potatoes after they are cool enough to work with. Add sugar, eggs, milk, salt, melted butter and maple syrup. Mix well and transfer into a greased 9×13-inch dish.

3. Mix the brown sugar, flour, melted butter and pecans in a separate bowl. Crumble mixture evenly over sweet potatoes in diagonal rows.

4. Bake at 350 degrees F for 25 minutes. Add mini marshmallows to alternate rows and bake for an additional 15 minutes until the marshmallows are golden brown.

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Three Cheese Corn Casserole

Welcome to Thanksgiving Prep Week! All week long, I’ll be posting tried-and-true recipes well-suited for the Thanksgiving table. Some of these recipes are recent finds, while others have had a place of honor in my recipe box since I was a newlywed. I hope in these recipes you’ll find just the right addition to your Thanksgiving (or any holiday!) menu. So let’s begin, shall we?

This first dish is a relatively recent addition to my personal cookbook. My mom shared the original recipe with me (actually, I think it was my dad that found and baked the recipe, but my mom was the one who extolled its cheesy, comfort food virtues.)

This is a fluffy, sweet and savory bread pudding-like casserole with little pockets of cheesy goodness baked throughout. It will make a decadent addition to your holiday table. Hopefully, you’ll be so woozy from the tryptophan in the Thanksgiving turkey that you won’t have the energy to quibble over the fat grams. Trust me, it’s worth it.

Three Cheese Corn Casserole

Click here for a printable version of this recipe

You’ll need:

  • 1 stick unsalted butter, melted, plus additional for greasing
  • 3 cups fresh (or frozen, defrosted) corn kernels, divided
  • 2 eggs
  • 1 cup sour cream
  • 4 ounces each of Monterey Jack and cheddar cheese, cut into ½-inch cubes
  • ½ cup cornmeal
  • 1 (4-oz) can diced green chiles
  • ½ teaspoon salt
  • 1/4 cup grated Parmesan cheese

1. Preheat oven to 350°F. Generously butter (or use cooking spray) on a 2-quart rectangular casserole dish.

2. In a blender or food processor, puree 1 cup of the corn kernels with melted butter and eggs.

3. In a large bowl, combine all remaining ingredients except Parmesan. Add pureed corn mixture and mix well. Pour into casserole dish, sprinkle with Parmesan, and bake for 40 minutes, or until set and golden (check on it at 30 minutes – you don’t want it to dry out, but you want it to be completely set in the middle.)

This dish can be sliced and served in small squares to feed a crowd. Enjoy!

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