Sweet Potato Casserole

We love sweet potatoes here at the cottage and often times have them as a side dish. This recipe for Sweet Potato Casserole is one of the favorite sides that my family request at holiday time. I hope you and your family will enjoy it.

Sweet Potato Casserole

Sweet Potato Casserole

Miz Helen's Kitchen

8 large sweet potatoes baked until tender

1 tablespoon olive oil

4 tablespoons butter

1 cup unsweetened pineapple crushed with juice

1/2 cup dried cranberries

1/3 cup orange juice

1 teaspoon cinnamon

salt and pepper to taste

2/3 cup miniature marshmallows

1/3 cup pecans chopped

Wash and dry the potatoes then place on a cookie sheet. With 1 tablespoon olive oil, oil the skin of the potatoes. Bake for 400 degrees for 45 minutes or until tender.

Split the potatoes and remove the pulp into a mixing bowl. With a potato masher, mash the potatoes until they are mashed well. Add 3 tablespoons melted butter and mix well. Add the pineapple, orange juice, cinnamon and 1/2 of the cranberries mix well then taste,at that time salt and pepper to taste. With 1 tablespoon softened butter, butter the bottom of the baking dish and add the mixture. 

Bake at 350 degrees uncovered for 30 minutes. 

Remove the dish from the oven and add the marshmallows, pecans and remaining cranberries on top. Place the dish in the oven at 350 degrees for 10 minutes until the marshmallows are puffed and lightly browned.

Option:

For those who are sugar free: Leave the marshmallow off or make it half with and half without.

This recipe will serve 8 to 10   

Without The Marshmallows

Or

With the Marshmallows

Enjoy!

This is a great tasting Sweet Potato Casserole, but not to sweet, so the true flavor of the sweet potato comes through. I am so happy that  you came by to sample this dish with me today.  Stop by and see me on my new Face Book Page and right here for Full Plate Thursday.  I always look forward to your visits and hope you will come back real soon!

Peace and Joy

Miz Helen
This Post Is Linked To:
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