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Monday, November 22, 2010

Easy Sweet Potato casserole

English: Raisins. Español: Pasas.
English: Raisins. Español: Pasas. (Photo credit: Wikipedia)

What Thanksgiving feast would be complete without this yummy casserole on the menu? Many people like to add a custard component to this casserole but this simple alternative seems to please everyone without the extra trouble of adding egg and milk. Give it a try, and I am sure it will not disappoint anyone at your Thanksgiving table this year!


Half cup of apple or orange juice
3 large 40 ounce cans of Yams (you can use fresh if you like but this is the easy version)
1 cup Brown Sugar
1 cup of golden raisins (soak in 1/2 cup of apple juice for 30 minutes prior, or until raisins have plumped up)
1 tsp. Cinnamon
1 tsp. Nutmeg
2 cups of either Pecan halves,or Walnuts
2 sticks of margarine
1 bag of mini marshmallows
1 tsp. Vanilla extract

In a large skillet, add one half stick of margarine and melt. Add in brown sugar, 1 cup of the pecans and spices and heat thoroughly. Add in raisins with juice.
Add in all three drained cans of yams and stir until everything is well blended. Add Vanilla extract and stir.

Once the yams are completely heated through, mash with a potato masher. Next add one half of your bag of marsh mallows and stir until well incorporated. Turn off the heat.

Pour mixture into a greased 9 X 13 inch pan and spread mixture evenly.

Add the remaining cup of nuts to the top of the casserole and sprinkle remaining marshmallows over the top. sprinkle with additional Cinnamon.
Bake in the oven at 350 degrees until the top is melted and serve hot.
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