My Thanksgiving specialty – sweet potato casserole

I’ll be the first one to admit that I’m not much of a cook, but there are a couple of dishes that earn me rave reviews.  My sweet potato casserole is one of them.

It’s more like a dessert than a vegetable dish, and even my vegetable hater loves this one!

I don’t really measure any of the ingredients – I just eyeball and throw stuff in.  (And I’m pretty sure I use yams most of the time for this as well.) It’s good with either.  Here’s what to do:

Peel and dice two (or however many you think you’ll need) large sweet potatoes (or yams). Cook until tender (like you would for mashed potatoes). Strain water, and dump sweet potatoes into large bowl – add a dollop or two of low fat sour cream, a couple tbsp (or more) of margarine, a healthy amount of brown sugar, and then cinnamon/nutmeg/salt/pepper to taste. Mix with beaters until no lumps remain.

Spoon the mixture into a deep baking dish – make sure there’s still enough room on top for marshmallows! (I will usually make this ahead of time, and then warm it up in the microwave right before I’m ready to melt the marshmallows.) Top generously with either mini or regular marshmallows and place under the broiler until browned. DO NOT walk away from the oven, as it only takes a couple of minutes, and will burn before you know it!

I hope everyone is enjoying a fantastic Thanksgiving weekend!