Monday, November 11, 2013

Sweet Potato Suffle - Southern Thanksgiving Menu

Potato Suffle - Southern Thanksgiving Menu
You can use whole sweet potatoes for this, but my family can't tell the difference, so you guessed it. I cheat!

3 Cans of Sweet Potatoes
Salt and Pepper
1/2 Stick of Butter
1 Can Evaporated Milk
1/2 tsp Cinnamon
1tsp Vanilla Extract
2 Eggs Beaten
1 Cup Pecans - Chopped
1/2 Cup Mini Marshmellows

Preheat the oven to 350 degrees F.

Add potatoes to a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.

In a small bowl, toss together the peanuts, marshmallows. Remove dish from oven and top with the pecan mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.

3 comments:

  1. What size can of sweet potatoes?

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  2. I use the typical soup can size can of sweet potatoes.

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  3. how much brown sugar??

    ReplyDelete