Food and Drink: Thanksgiving Sweet Potato Casserole

I've wanted to make Sweet Potato Casserole since I saw Anna make her Corn Flakes and Marshmallow version on The OC. I really didn't think that having marshmallows in my casserole would go over well with my traditional family, so this version is on the tamer side. However, I was pleasantly surprised by how quickly this casserole disappeared. This recipe was fairly simple and was made with ingredients I already had on hand. This Sweet Potato Casserole is an instant classic and will definitely be on the menu in years to come. Happy Thanksgiving!

You'll need:

  • 3 large sweet potatoes, washed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons brown sugar
  • 3 tablespoons melted butter
  • 1/2 cup of chopped nuts, either pecans or walnuts
  • salt and pepper to taste

    Begin by preheating the oven to 350 degrees. Pierce each sweet potato 3 to 4 times on each side. Place the potatoes on a baking sheet and roast for 45 minutes or until fork tender. Once cooked, remove from the oven and let cool.

    Slice the cooled sweet potatoes in half and remove the skins. In a bowl, mash the sweet potatoes until smooth. Add the cinnamon, nutmeg, ginger, red pepper flakes, brown sugar, salt and pepper and mix until well incorporated. Next, add in the melted butter and mix until smooth.

    Butter a casserole dish and pour the sweet potato mixture into it. Smooth the mixture so it is even throughout the pan. Top with the chopped nuts and bake at 350 degrees for 40 minutes. The casserole will be brown around the edges when cooked. 

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