Thursday, January 8, 2009

Sweet Potato Casserole

This sweet potato casserole tastes just like the one from Boston Market, it is so good! The sweet potato part can be made ahead and just put in the fridge until you want to cook it, heat only the sweet potatoes in the oven for 15 minutes before adding the marshmallows and the crumb topping if made ahead. Enjoy!

Sweet Potato Casserole

5 small or 3 large sweet potatoes
1/2 cup packed brown sugar
1/4 cup (1/2 a stick) margarine or butter
1 tbsp. orange juice
1/8 tsp. ground cinnamon
dash nutmeg

For topping:
1 pkg. (10 oz. or so) marshmallows
1 cup packed brown sugar
1/2 cup flour
3/4 cup oats
1/2 cup softened margarine or butter

Preheat oven to 350 degrees F (175 degrees C). Boil sliced sweet potatoes in water until tender. Drain. In a large bowl, blend the potatoes until creamy. Stir in the butter, brown sugar, orange juice, nutmeg and ground cinnamon.
Spread the sweet potato mixture into a 2 qt. or 9x13 baking pan. Sprinkle the marshmallows over the top. In a small bowl, mix the packed brown sugar, flour, oats, and softened margarine or butter until crumbs form. Sprinkle crumbs on top of marshmallows. Bake at 350 degrees F (175 degrees C) for 5 minutes, covered and then 10 minutes uncovered or until crumb topping is done and marshmallows are golden. Serves 10-12 people.