After buying a 3 pound bag of yams and some sweet potatoes on sale this Thanksgiving, I wanted to put them to good use.
I’m used to the canned yam casseroles I grew up with but I’ve always loved the idea of making things from scratch whenever possible.
This is a dish I wanted to incorporate into my first Thanksgiving with my husband and I at our own home. It was the first time we held Thanksgiving and were not actually working or a part during the holidays.
While there are many ways to make a sweet potato yam casserole, I prefer mine with less sugar and keep nuts optional.
2 1/2 pounds of yams and/or sweet potatoes
1/2 cup brown sugar
1 tsp. vanilla
1/4 cup butter
1 tsp. salt
pecans or nuts of your choice (optional)
1. Peel, cut into small pieces, and boil yams and sweet potatoes until softened (approximately 10-20 minutes)
2. Mash potatoes and stir in sugar, butter, vanilla, and salt. Place mixture in casserole dish and add a generous amount of mini marshmallows on top. Add any chopped pecans or nuts of your choice as a topping if you desire.
3. Heat oven to 375 and place casserole in oven for approximately 25 minutes.
(Original recipe titled Traditional Sweet Potato Casserole can be found at the following link: http://www.yummly.com/recipe/external/Traditional-Sweet-Potato-Casserole-My-Recipes)