Sweet Potato Casserole
Ronnie's Notes
This is a traditional Thanksgiving dish, but there’s no need to wait for a holiday to have it.
Tips: Second Thoughts Some people sprinkle marshmallows on sweet potato casserole. While some folks say this is terribly unsophisticated, others claim it’s the only way to eat sweet potatoes. If you like marshmallows, put them on top of the casserole after you have baked it for 15 minutes (20 minutes if the casserole was cold). Bake an additional 12–15 minutes or until the marshmallows are lightly browned.
Difficulty: Easy
Instructions
Peel the sweet potatoes and cut them into chunks.
Place them in a saucepan and add enough lightly salted water to cover them.
Bring the water to a boil, lower the heat, and simmer the potatoes 15– or until they are fork tender.
Drain the potatoes.
In the saucepan or a bowl, mash the potatoes with a potato masher, fork, electric mixer, or handheld beater set on low speed.
Do not use a food processor or the mixture will acquire a glue-like consistency.
Add the butter in chunks and continue to mash until the mixture is free of lumps.
Add the maple syrup, orange or apple juice, salt, cinnamon, and nutmeg, and stir ingredients 1– or until they are smooth and thoroughly blended.
Taste for seasoning and add salt to taste.
To reheat this dish, preheat the oven to 350°F, spoon the potatoes into a baking dish, and bake 20–.