The leaves are falling from the trees, the days are getting shorter, and because we live in the Midwest, it’s still 85 degrees for some reason. It must be
decorative gourd season autumn!
Thanksgiving is a month and a half away, but this arbitrary demarcation of seasons means it’s already the perfect time for sweet potato casserole. Now, I eat sweet potato casserole year-round—Rosh Hashanah, Halloween, Christmas, Hanukkah, Passover, really all the major holidays. But because this has nutmeg, it’s a fall classic.
My contribution to the holiday potluck adds pecans for a happy crunch, and the spices are balanced to keep the casserole away from being overly sweet. In practice, that means I eat the leftovers for breakfast and lunch—and dessert too (I mean, there are toasted marshmallows).
Oh, and the secret to sweet potato casserole is that it’s always better after spending some time in the refrigerator.
Sweet Potato Casserole
- 40 oz sweet potatoes, canned (or three medium-sized if using fresh)
- 1/2 cup brown sugar
- 1/4 cup butter, softened
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans
- 2 cups marshmallows
Preheat oven to 375. If you’re using fresh sweet potatoes, peel them and slice into quarter-inch disks. Boil with some salt for about 15 minutes, or until they slice easily with a fork.
Place softened potatoes in large bowl. Add brown sugar, butter and spices. Mash mixture with a potato masher, until most of the chunks have disappeared. Fold in half of the pecans.
Scrape the mixture into a casserole dish or 9×13 pan (anything with raised sides, really), coated with cooking spray. Sprinkle with pecans and top evenly with marshmallows.
Bake at 375 for 25 minutes or until golden, and the marshmallows are pleasingly brown.
Serve fresh if you like, or place in the refrigerator to cool until serving time.