Everyone has particular recipes they remember from family Thanksgivings of years past. Many of us feel we can’t properly celebrate the holiday without having certain dishes appear on the table year after year. I know this to be true in my own case. For me it is my Mother’s sweet potato casserole with crushed pineapple and toasted marshmallows on top. I am sharing that recipe for anyone that may want to try it or anyone that may remember it from their own childhood and will reminisce when they see it here.
Please leave a comment and/or share your own “necessary” Thanksgiving Day recipes.
Here’s the way my family does the Sweet Potato Casserole. Send in your variations or your favorite family recipe and we’ll share them with our other readers. Happy Thanksgiving!
Sweet Potato Casserole
2 large cans sweet potatoes (or yams)
1 bag of mini marshmallows
1 bag of regular marshmallows
8 oz. can crushed pineapple, drained of as much moisture as possible
Open cans of sweet potatoes and place in a large casserole. Using a potato masher, mash the sweet potatoes to desired smoothness. (I prefer this slightly chunky, but do it as you would like.)
Stir in the crushed pineapple and 2-3 handfuls of mini marshmallows. Smooth top of casserole and bake uncovered at 350 degrees Fahrenheit for 30-40 minutes. When edges start to brown slightly, take out of the oven. Stir casserole, add another handful of marshmallows, stir gently just to combine, and smooth the top again. Starting at the outside, place regular marshmallows vertically, in a circular pattern, to cover the top of the casserole. Place in the oven under the broiler and brown the marshmallow tops. Be sure to watch the whole time, as they will burn very quickly if left unattended. Enjoy!