For years it's been tradition in my home to have a Sweet Potato Casserole. Whenever I try to change it and make something else or even mashed potatoes they get upset with me.
If you are a sweet potato casserole lover I know you will adore my version. The secret is the sweetened condensed milk. It makes all the difference. In fact, I could make a meal on it as well as the rest of my family.
If you try it this year for Thanksgiving I hope you enjoy it as much as we do.
Sweet Potato Casserole
Serves 6
By: Vicki Bensinger
4 large sweet potatoes
1 teaspoon salt
½ cup sugar
½ cup sweetened condensed milk
1 teaspoon cinnamon
¼ cup unsalted butter, melted
Juice of 1 orange
½ cup pecans (optional)
Marshmallows for garnish
Place potatoes and salt in a large pot and add water to cover. Bring to a boil over high heat. Reduce heat and cook until potatoes are tender, about 30 minutes. Drain. Preheat oven to 375 degrees.
When cool enough to handle, peel the potatoes and cut them into large chunks. In a large mixing bowl, mash the potatoes. Add sugar, condensed milk, cinnamon, butter, and orange juice. Whisk until smooth. Stir in the chopped pecans, if using. Empty the mixture into a buttered 9-by-13-inch baking dish. Top with marshmallows and bake until heated through and marshmallows are slightly browned, 20-30 minutes.
This recipe can easily be doubled.
Wishing you and your family a very Happy Thanksgiving. May all your loved ones be gathered around the table with you this coming Thursday.
Warm Regards,
Vicki Bensinger
"At Home with Vicki Bensinger"
