jay | Sweet potato casserole recipe

As per requests by

cathouse_blues :-).

Sweet Potato Casserole

This recipe came from my mom in Georgia, who I believe had it from my grandmother. It results in a sweet, spiced casserole with a fluffy texture.

3 large or 6 medium yams
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 stick (1/8 lb) butter
Marshmallows (I prefer mini)
Optional: 2 tbsp orange juice *or* 1/4 cup milk
Optional: 1/2 cup shelled pecans

On a cookie sheet, bake the yams for an hour in a 325F oven. Let cool. The skin should be loose and peel off easily.

Mash the peeled yams, then use a hand mixer to blend in the sugar, eggs, and butter. Mix in either the milk or juice, if used. Add 1/4-1/2 tsp each of nutmeg, cloves, or ginger (to taste). Add about 2 tbsp ground cinnamon, more or less to taste. If you are worried about tasting the raw eggs in the mash, then beat in the eggs after spicing. Pour into a glass or ceramic casserole dish.

Bake about 20 min in a 350F oven. Take out, and press on top a layer of marshmallows and (if used) pecans. Return to the oven for 10-12 minutes to brown the top.

For previous-day preparation: After pouring into the casserole dish, microwave on high for 15 min on the night before. Let cool, cover, and place in the refrigerator overnight. The next day, add the toppings and bake at 350F 12-15 min to warm the casserole and brown the top.