Uncle Gary’s Sweet Potato Casserole
Every Thanksgiving I look forward to my cousin Gary’s Sweet Potatoes. As sure as there will be a turkey on the table, his sweet potatoes will also be there. Drenched in butter and brown sugar and covered in a blanket of toasty mini-marshmallows, it is the veggie-carb highlight for me. As I make my way around the table, I’ll squish everything else to one side of my plate to make room for those bedazzled yams. I’ll angle the spoon just so as to get “more than my share” of warm, gooey, toasty marshmallows. I’ll go back for seconds and then pack a little box (ok, not so little) to take home.
I LOVE those Sweet Potatoes, so does everyone in our family and anyone who has shared a Thanksgiving meal with us.
Now I am going to share them with you.
You’re welcome.
Uncle Gary's Sweet Potatoes
Ingredients
- 6 sweet potatoes medium sized
- 4 tbsp butter
- 1/3 cup firmly packed brown sugar
- 3 tbsp orange juice or rum
- 1/4 tsp cinnamon ground
- 1/4 tsp nutmeg or mace ground
- 1 bag mini-marshmallow 10 ounce
Instructions
- Preheat oven to 350 degrees. Butter a shallow baking dish or casserole (9x13 pan)
- Prepare and boil whole yams or sweet potatoes until soft but not falling apart. Drain, set aside to cool. Once cooled, peel and cut into 1/4 inch slices.
- Arrange slices, overlapping, in a buttered, shallow, baking dish or casserole
- Dot with butter, sprinkle lightly with salt, cinnamon and nutmeg. Drizzle with orange juice or rum.
- Bake uncovered for 30 minutes or until bubbly or glazed looking
- Remove from oven and scatter the marshmallows over the top.
- Bake again until the marshmallows are warmed through and start to brown.
- Serve immediately.