Monday, December 5, 2011

Staying Skinny Isn't What We Do

Somehow I missed taking picture of the construction part...  It was a crazy day.  I'm human.  NBD.

For me, it's not Thanksgiving without sweet potato casserole topped with marshmallows.  They're easy, sweet, toasty and soooooo delicious.  And the combination of maple syrup, spices, and orange is enough to make this fit for breakfast the next day.  And the day after that.

I'm surprised I can fit in my jeans after this.  Fo' real.

Sweet Potato Casserole with Marshmallows

4 pounds sweet potatoes, washed and scrubbed.
1/4 cup dark brown sugar, packed
1/4 cup heavy cream
2 tablespoons unsalted butter, room temperature
juice of 1 orange
1 teaspoon pure vanilla extract
2 tablespoons maple syrup
1/2 teaspoon salt
1/2 teaspoon orange zest
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
several pinches cardamom
3 cups mini marshmallows

*preheat the oven to 400 degrees; line a large baking sheet with foil*

1. Place the potatoes on the prepared baking sheet and bake for 45 - 60 minute.  Test their doneness by sticking a sharp blade into the center of a potato and ensure there is no resistance.  Set aside on a wire rack to cool.

2.  Once cooled, remove the skins and whip in an electric mixer with the paddle attachment until smooth.  Add the brown sugar, heavy cream, butter, orange juice, vanilla, maple syrup, salt, orange zest, cinnamon, nutmeg and cardamom.  Whip until smooth.

3.  Spoon the whipped sweet potatoes into a 9"x13" casserole dish and cover with the marshmallows.  Bake until the marshmallows are lightly browned, about 35-40 minutes.

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