Thanksgiving isn’t complete without a homemade sweet potato casserole.
We like to sprinkle chopped pecans on top along with the marshmallows for a bit of texture.
Some foods are mandatory at every holiday tableourOld-Fashioned Sweet Potato Casserolemight be similar to one you grew up with.
Diana Chistruga
This recipe adheres to ourEatingWell guidelinesas a diabetes-friendly choice.
Place the sweet potatoes in a Dutch oven, and cover with cold water.
Bring to a boil over high heat.
Diana Chistruga
Drain; cool slightly, about 5 minutes.
Place the potatoes in a large bowl.
Add 14 cup sugar, 14 cup butter, 112 teaspoons salt and 12 teaspoon vanilla.
Diana Chistruga
Mash sweet potato mixture with a potato masher.
Fold in 14 cup of the pecans.
Scrape potato mixture into an even layer in an 11-by-7-inch baking dish coated with cooking spray.
Sprinkle with remaining 14 cup pecans; top with 2 cups marshmallows.
ensure to cover it well.
Alternatively, it can be frozen for 3 months; just cover it with a double layer of foil.
Thaw the casserole overnight in the refrigerator before baking.
If you’re serving guests, consider splitting the different toppings between each half of the casserole.
Rather than mixing all the ingredients together, we would prepare two casseroles.
you could store the leftover casserole for up to 4 days, covered in the refrigerator.
It’s a great dish to nip into and easy to heat in the microwave.
The first thing that may come to mind isturkey.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
