22 April, 2019
Sweet Potato Casserole
2 large sweet potatoes or yams
3 Tablespoons butter
3 Tablespoons Maple syrup
½ teaspoon salt
About 12 pecan halves
About 1 cup miniature marshmallows
Wash the sweet potatoes and prick the skins with a fork in several places. Microwave on high for 6-7 minutes, or until tender. Remove from microwave and allow to cool 3-4 minutes.
Cut each sweet potato in half and scoop out the flesh with a large spoon. Place in a medium size mixing bowl and discard the empty skins.
Preheat oven to 350°
In the mixing bowl with the sweet potatoes, add the butter and salt. Using a fork, mash the sweet potatoes and add the maple syrup. Stir well, then put into a 1 or 1 ½ quart casserole dish (or loaf pan), spreading it out evenly and leveling the mixture but not smoothing the top – leave a few peaks and valleys.
Arrange the pecans across the top of the mixture and then sprinkle the marshmallows on top.
Bake for 15 minutes or until the marshmallows have browned. Serve warm.