Return to Main Recipes Page/Return to Home Page

Casserole, Southern Sweet Potato I (P, TNT)
Source: Unknown
Serves: 8 to 10

Margarine, to grease the pan
2 cans of sweet potatoes, or 4 to 8 sweet potatoes (yams), baked or boiled and peeled
1 can crushed pineapple
Maple syrup or pancake syrup or similar flavorful sweet syrup, to taste, but nothing fruity
12 or more marshmallows or fewer, or none at all
Maraschino cherries (optional)
Handful of pecans or walnuts

Mash the sweet potatoes/yams. Stir in the pineapple. Add the syrup until you like the taste and texture.

Spread evenly in a greased pan. This should be approximately 2-1/2" thick. Press marshmallows into the mixture approximately 2" apart, more or less.

Bake or roast in the oven together with the turkey, etc., until the marshmallows are very soft or have melted but are not burned. Remove from the oven and, while still hot, decorate with nuts and/or cherries. (You can bake these on top if you prefer. I do sometimes, but I usually forget about them until it's done and begging to be prettied up.) Serve hot. It can be cut into squares or spooned out.

Poster's Notes:
For the pineapple, I use a small can, no-sugar-added.

This can be made for any number of people, can be refrigerated before cooking and leftovers can be refrigerated and reheated. There are numerous variations, and anything goes.

Spike it with a little bourbon before it goes into the pan.

Use tiny marshmallows mixed in any which way.

Decorate with raisins instead of nuts or cherries.

Skip the decorations altogether.

Omit either the pineapple or the syrup and use more of the other.

Include the pineapple juice or leave it out use orange juice instead of the pineapple or the syrup.

Or....but you got the idea a few lines back.

Posted by Carolyn C. Gilboa

Nutritional Info Per Serving: N/A