Ok, let’s be up front about this – I adore sweet potatoes. They are awesome. It’s so rare that something so delicious is also good for you. Oh…and sweet! I just love them! However, let me be clear, I’m pretty sure that these sweet potatoes are NOT good for you. Oh, but they are GOOD.
Unfortunately, I also love sweet potatoes in their very un-healthy form as a casserole or similar type dish. This recipe falls into that category. This is the second installment of our Easter dinner this year. The first recipe I posted was the delicious Brown Sugar and Balsamic Glazed Pork Loin, I hope you enjoyed it! I actually got this recipe from my mother in law, she made it a couple of years ago for Thanksgiving dinner. I also have a wonderful recipe for a more traditional sweet potato casserole, but this one is just as delicious, only a lot faster and easier. You can use fresh sweet potatoes for this recipe, just cook them, peel and cut lengthwise. I use canned because they are easier and I figure this isn’t exactly diet food, so canned is okay This dish is totally holiday-dinner worthy. It might also be a great dish for all those picnics and family-potlucks coming up this summer
Drain and rinse potatoes. Cut up any larger potatoes and arrange in greased 9×13 pan.
Mix together salt, sugar and flour and pour evenly over potatoes.
Dot with butter, add marshmallows, nuts if using and then pour cream all over.
Bake at 350 for 45-50 minutes or until golden and bubbling.
Caramelized Sweet Potatoes
2 cans of sweet potatoes – 29 oz
1 tsp salt
1 cup brown sugar
4 tablespoons butter
3 tablespoons flour
1 1/2 cups mini marshmallows
1 cup thin cream, whole milk, or half and half
1/2 cup chopped nuts (optional)
Drain and rinse potatoes, arrange in a greased baking dish. Mix salt, sugar, and flour together and pour over potatoes. Dot with butter. Add marshmallows and nuts and pour cream all over.
Bake at 350 for 45 – 50 minutes or until golden and bubbling.