Sweet potato casserole with Le Creuset

Posted by on December 23, 2012

Gardening with Confidence Le Creuset

Le Creuset Pumpkin casserole dish in flame.

This is one of my most favorite sides during the holidays; it’s easy to make, and my kids love it.
INGREDIENTS 

6 sweet potatoes

Bag of mini-marshmallows

Some butter – optional – I happen to put butter in everything

Some brown sugar – I used 1/4 cup

Proportions can change depending on your preference. Add more or less of any ingredient to suit your taste.

Boil potatoes with skins on. Can be boiled a day in advance. When done (when a knife easily enters the potato) let cool.

After the sweet potatoes have cooled enough to handle, remove the skins. The skin should  just slide off.

DIRECTIONS

Pre-heat oven to 350 F

Place ingredients directly into an oven proof dish. I use the  Pumpkin casserole dish in the color flamebecause it has even heat and looks festive.

Chop or mash the sweet potatoes with a folk.

Sprinkle brown sugar over top

Sprinkle 3/4 mini-marshmallows over top

Dot with butter (if desired)

Mix all together

Cook at 350 F for about a half hour or until heated through.

Add the reminder of the mini-marshmallows on top for garnish.

 


Helen  Yoest is an award winning writer and speaker through her business Gardening with Confidence ®.

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One Response to “Sweet potato casserole with Le Creuset”

  1. jenj says:

    Hey Helen, if I could make a suggestion, this is similar to the recipe I used to do, but I read a comment on all recipes that said to bake the potatoes first instead of boiling them, and I was amazed at how great they tasted. Hope you enjoyed the nice weather we had over the weekend.

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