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Admit it. You love this right? Sweet potato casserole topped with marshmallows.
Say it. Confess. 
Even if the so-called sophisticates say it’s declasse to love this. (The same people who say they don’t eat franks-in-blankets either.)
It’s okay to like this. The marshmallow part I mean. And the franks-in-blankets too (is there really anyone who doesn’t love those?)
It’s the underneath stuff that should be the tasty part anyway. 
Here’s my newest version of sweet potato casserole: Because the potatoes are sweet enough in my opinion, I don’t add gobs of brown sugar. I use just a little honey. I also shake in some cinnamon (you could use allspice, nutmeg, ground ginger, vanilla) because it warms the flavor and gives it a hint of sweetness too. 
This year I mixed in mashed, roasted apples and apple cider instead of the usual orange juice. This casserole seems more autumn-like, softer-tasting with the roasted apples and cider.
It’s easy to make too. Mine’s already done for tomorrow. Bake the casserole to reheat. Put the marshmallows on about 5-6 minutes before you serve, to brown and melt them.
And btw, you don’t have to use the marshmallows. For a plain dish, just reheat the mashed sweet potatoes as is.
I’m just sayin’
Happy Thanksgiving.


Sweet Potatoes with Roasted Apples and Honey
 
4 large sweet potatoes
2  apples, peeled, cored and quartered
2 tablespoons butter or margarine
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/4-1/3 cup apple cider 
salt to taste
marshmallows, optional
 
Preheat the oven to 400 degrees. Roast the sweet potatoes for 25 minutes. Place the apple pieces in a baking pan, place in the oven and roast for another 25-30 minutes or until the sweet potatoes and apples are tender. When cool enough to handle, scoop the sweet potato flesh into a bowl. Mash the apple and add to the sweet potatoes. Add the butter, honey and cinnamon. Mash and mix thoroughly to blend ingredients. Add some of the apple cider, using enough to mix the ingredients to the desired consistency. Season to taste with salt. Place in a casserole dish to reheat. Can be made completely ahead. For marshmallow topping: reheat the casserole until completely heated through, cover with marshmallows and reheat for a few minutes to brown the top. Makes 8 servings

Admit it. You love this right? Sweet potato casserole topped with marshmallows.

Say it. Confess. 

Even if the so-called sophisticates say it’s declasse to love this. (The same people who say they don’t eat franks-in-blankets either.)

It’s okay to like this. The marshmallow part I mean. And the franks-in-blankets too (is there really anyone who doesn’t love those?)

It’s the underneath stuff that should be the tasty part anyway. 

Here’s my newest version of sweet potato casserole: Because the potatoes are sweet enough in my opinion, I don’t add gobs of brown sugar. I use just a little honey. I also shake in some cinnamon (you could use allspice, nutmeg, ground ginger, vanilla) because it warms the flavor and gives it a hint of sweetness too.

This year I mixed in mashed, roasted apples and apple cider instead of the usual orange juice. This casserole seems more autumn-like, softer-tasting with the roasted apples and cider.

It’s easy to make too. Mine’s already done for tomorrow. Bake the casserole to reheat. Put the marshmallows on about 5-6 minutes before you serve, to brown and melt them.

And btw, you don’t have to use the marshmallows. For a plain dish, just reheat the mashed sweet potatoes as is.

I’m just sayin’

Happy Thanksgiving.



Sweet Potatoes with Roasted Apples and Honey

 

4 large sweet potatoes

2  apples, peeled, cored and quartered

2 tablespoons butter or margarine

2 tablespoons honey

1/2 teaspoon ground cinnamon

1/4-1/3 cup apple cider 

salt to taste

marshmallows, optional

 

Preheat the oven to 400 degrees. Roast the sweet potatoes for 25 minutes. Place the apple pieces in a baking pan, place in the oven and roast for another 25-30 minutes or until the sweet potatoes and apples are tender. When cool enough to handle, scoop the sweet potato flesh into a bowl. Mash the apple and add to the sweet potatoes. Add the butter, honey and cinnamon. Mash and mix thoroughly to blend ingredients. Add some of the apple cider, using enough to mix the ingredients to the desired consistency. Season to taste with salt. Place in a casserole dish to reheat. Can be made completely ahead. For marshmallow topping: reheat the casserole until completely heated through, cover with marshmallows and reheat for a few minutes to brown the top. Makes 8 servings

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