classic bread stuffing
November 23, 2011 § 6 Comments
Lighter, Easier Sweet Potato Casserole
This is a great alternative to the more decadent Mom’s Sweet Potato Casserole. Also, I did not roast my sweet potatoes in the oven, but instead cooked them in the microwave until tender and the flesh was easily pierced with a fork or knife.
Serves about 4.
4 medium sweet potatoes, roasted and set aside to cool
3 tablespoons unsalted butter, melted
4 tablespoons packed dark brown sugar
1 teaspoon kosher salt
½ teaspoon ground cinnamonPinch of ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
¼ cup coarsely chopped pecans or walnuts
Small handful marshmallows, optional
Preheat oven to 350ºF.
Scoop the cooled flesh of the sweet potatoes out from their skins into a medium bowl, and mash with a fork. Add the butter, sugar, salt, cinnamon, ginger, nutmeg, and pepper. Mix well. Spread the mixture into a small casserole dish coated with cooking spray. Sprinkle the top with nuts. Bake for 30 minutes, scattering the top with marshmallows during the last ten minutes, if using. Serve immediately.
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Recipe adapted from Food Network.