Tag Archives: sweet potatoes

Marshmallow-Topped Sweet Potato Casserole

Marshmallow Topped Sweet Potato Casserole @ NancyC

I made this sweet potatoes casserole this past Thanksgiving and Christmas. And I was kind of craving it again, even though you normally don’t think of having sweet potato casserole in January! But it’s one of those classic comfort food recipes and we had some cold winter days last week, so I thought, why not? Why not make a sweet potato casserole in January? Besides, it’s such an easy side dish to put together!

I used a little more sweet potatoes and made this casserole in a 9 x 9″ pan, slightly smaller than the 12 x 8″ pan the original recipe from Pillsbury said to use. I don’t have a 12 x 8″ pan, and a 13 x 9″ pan is too big for this. So that’s why I used 9 x 9.” It work out fine, although I’d probably use a 12 x 8″ pan for this casserole if I had one. Using two 29-ounce cans of sweet potatoes might seem like a lot, but it’s really not that much when you drain and empty them out of the can. They fill up a 9 x 9″ pan quite nicely, and in a 12 x 8″ pan, you have a little more room to spare to nicely tuck in all those marshmallows!

MARSHMALLOW-TOPPED SWEET POTATO CASSEROLE by NancyC, adapted from Pillsbury

Makes a 9 x 9″  or 12 x 8″ pan

  • 2 (29-ounce) cans sweet potatoes, drained
  • 1/4 cup butter, melted
  • 1/4 cup firmly packed brown sugar
  • 1/3 teaspoon salt
  • 15 to 16 large marshmallows (or use an equivalent amount of miniature marshmallows)

Preheat oven to 350˚F. Grease or spray a 9 x 9″ pan or baking dish (or use a 12 x 8″ size) with nonstick cooking spray.

Spoon sweet potatoes into your greased baking dish. Pour melted butter over potatoes. Sprinkle with brown sugar and salt, then top with marshmallows.

Bake at 350˚F for 20 to 25 minutes or until potatoes are completely heated and marshmallows are lightly browned.

I think my marshmallows got a little more browned than they should have. Next time I make these, I need to remember to lower my oven rack a notch below the middle and see if that helps keep them from browning so much–or maybe I could cover the casserole with foil the last ten minutes of baking. Any other ideas?

I really love the way the butter and brown sugar blend and give the sweet potatoes an almost caramely coating! And of course the melty marshmallows are the perfect topping! If you are a sweet potato casserole fan, then you may have already made something similar to this recipe. But if you haven’t, you’ll want to try it! Don’t feel like you need to wait till next Thanksgiving! 🙂

So are you a sweet potato fan?

Linked to Fiesta Friday, Wow Me Wednesday, Whimsy Wednesday, Create It Thursday, Full Plate Thursday, Thursday Favorite Things.

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Never Fail Sweet Potato Pie

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This time of year is sweet potato pie time! I’ve never made my own homemade sweet potato pie, so I decided this would be the year to do it. When I received some vouchers for complimentary products from the Sager Creek Vegetable Company recently, I decided to try a sweet potato pie recipe from their website. They call this recipe Our Best Never Fail Sweet Potato Pie. That sounded like the perfect recipe for me, since I’m not a very experienced pie-maker! This recipe makes three, yes three, sweet potato pies, so it’s perfect if you’re needing to make lots of pies for the holidays. I used the Sager Creek Vegetable Company’s Princella cut sweet potatoes for the filling and they worked out great! And you can use unbaked frozen pie shells, which also saves time (you need to thaw them before using). I just happened to have three of those in my freezer. So I guess making this recipe was meant to be! 🙂

I changed the recipe slightly by adding some additional spices–in addition to ground cinnamon, I also added nutmeg and ginger. The sweet potato filling has a really great flavor with the combination of these spices. It’s really yummy and a great recipe to keep in mind when you want to make a batch of pies! The pie crust edges do brown quite a bit, but you can keep them lighter by covering the edges with foil when baking.

NEVER FAIL SWEET POTATO PIE by NancyC, adapted from SagerCreekVeggies.com

Makes three 9″ pies

  • 3/4 cup (1 1/2 sticks) butter, softened
  • 2 1/4 cups granulated sugar
  • 6 large eggs, beaten
  • 1 (40-ounce) can Princella sweet potatoes, drained and mashed
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 6 Tablespoons cornstarch
  • 15 ounces evaporated milk (I used three 5-ounce cans)
  • 3 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 3 (9-inch) deep dish unbaked pie shells (I used frozen pie shells, thawed–I actually used two deep dish and one regular size because that’s what I had on hand)

Preheat oven to 400˚F.

In large bowl, cream butter and sugar. Add beaten eggs and stir. Then add mashed sweet potatoes and blend everything well.

Next, stir in ground cinnamon, nutmeg, ginger and cornstarch; then add in evaporated milk, vanilla, and salt, making sure all ingredients are thoroughly mixed.

Pour mixture into the three pie shells and bake at 400˚F for 15 minutes. Lower heat to 350˚F and continue baking for an additional 25 to 30 minutes, until the tip of a knife inserted in center comes out clean.

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Of course some whipped cream on top of your pie is always a good idea, too!

Hope you and your family and friends enjoy a wonderful meal and time together this Thanksgiving! And may this holiday remind us of the many blessings we have to be thankful for!

Come before Him with thankful hearts. Let us sing Him psalms of praise. PSALM 95:2 Living Bible (TLB)

Sweet Potato Pound Cake

Sweet Potato Pound Cake @ NancyCI love baking with sweet potatoes–I’ve made Sweet Potato Bread, Sweet Potato Biscuits, Loaded Sweet Potato Muffins, and Sweet Potato Cinnamon Cake… so I thought it was about time to try a sweet potato pound cake! I found a recipe that I tweaked a little, using some brown sugar along with granulated sugar in the batter, and adding a little more cinnamon and nutmeg, plus some chopped pecans.

Having a slice of this cake is like having a little slice of sweet potato heaven! It’s rich and moist, and I really like the cinnamon-nutmeg flavors in this. The glaze on top is great, too, giving the cake a light orangey sweetness. It’s a perfect dessert for enjoying with a cup of coffee or tea during the fall and holiday seasons!

Sweet Potato Pound Cake

  • Servings: 12
  • Difficulty: easy
  • Print

SWEET POTATO POUND CAKE by NancyC, adapted from Taste of Home

Makes 12 servings                                   Sweet Potato Pound Cake @ NancyC

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup light or dark brown sugar, well-packed
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 cups cold mashed sweet potatoes (if using canned, you’ll need a 40-ounce can)
  • 1 cup pecans, coarsely chopped (optional)

ORANGE GLAZE

  • 1 1/2 cups confectioners’ (powdered) sugar
  • 3 Tablespoons orange juice
  • 1 heaping Tablespoon of chopped pecans, for garnish

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; add to the creamed mixture in the large bowl alternately with the mashed sweet potatoes. Then fold in the pecans and mix just until combined (batter will be stiff).

Pour into a greased and floured 10-inch bundt pan. Bake at 350˚F for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

While cake is cooling, mix the glaze in a small bowl. Combine the confectioners’ sugar, orange peel, and orange juice, blending well. When cake is cool, drizzle glaze over cake and top with additional chopped pecans, if desired.

Recipe from NancyC | nancy-c.com

Do you like baking with sweet potatoes? What’s your favorite sweet potato dessert?

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