My Thanksgiving table would not be complete without this gooey goodness. For me, the turkey is the most boring part of the Thanksgiving Feast (sorry to offend anyone, but at least I’m honest). It’s the side dishes and desserts that make my taste buds swoon…this pecan crusted marshmallow madness is about as good as it gets. Here’s the recipe from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be...my favorite, most used cookbook. So many people have told me to change the title and repackage the recipes under a different cover.

Happy Thanksgiving to all!

Southern-Style Sweet Potato Casserole

Serves 4 to 6
Canola oil cooking spray or unsalted butter, for greasing the baking dish
Sweet Potato Filling
2 pounds (about 3 medium) red sweet potatoes, peeled and cut into large pieces of equal size
1/2 cup whole milk
2 tablespoons unsalted butter
1 – 2 tablespoons light brown sugar, to taste (optional)
2 tablespoons mild molasses, to taste (optional)
1 large egg
1/2 teaspoon ground cinnamon, cloves, or allspice, or a mixture of any of these spices
1/4 teaspoon salt
Nut Crumb Topping
1/4 cup all-purpose flour
1/3 cup loosely packed light or dark brown sugar
3 tablespoons unsalted butter
1/2 cup pecans or walnuts, or a mixture
Mini marshmallows or large marshmallows, to cover the top of the casserole (optional)

1. Preheat the oven to 375 degrees F. Grease an 8 x 8 x 2-inch baking dish or a 9-inch pie pan with canola oil cooking spray or butter.
2. To make the filling, place the potatoes in a large pot and add just enough water to cover them. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, or until the potatoes are soft. Drain.
3. Place the hot potatoes in a large bowl. Beat them with an electric mixer on low speed to break them up, then increase the speed to medium and beat for 1 to 2 minutes, or until fairly smooth. Add the remaining filling ingredients and mix on low speed until well blended and almost smooth, about 1 minute. Transfer the pureed potatoes to the prepared baking dish.
4. To make the optional nut crumb topping, combine the flour and brown sugar in a small bowl. Using a  dull knife (such as a table knife) or your fingers, work in the butter until the dough has a crumb-like consistency. Mix in the pecans.
5. Distribute the topping evenly over the sweet potatoes casserole. Bake for 45 minutes, or until the casserole is heated through and the topping has set. If the topping has not set after 45 minutes, place the casserole under the broiler for a minute or two. Remove it and cover the top with mini marshmallows or large ones cut in half. Place the casserole under the broiler for a few seconds. Watch carefully to avoid burning the marshmallows. Remove from the oven and serve immediately.

• Timesaving Tip: Substitute 2 pounds vacuum-packed or canned sweet potatoes or yams (in light syrup) for the fresh sweet potatoes. Drain, place the sweet potatoes in a large bowl and proceed with Step 3. Omit the crumb topping.
• Advance Preparation: The filling can be prepared up to 1 day in advance; cover and refrigerate. The nut crumb topping can be made 2 to 5 days in advance; place it on the casserole just before baking.

Approximate Nutritional Information: Serving size: One-eighth sweet potato casserole (without the marshmallows): Calories: 308 cals; Protein: 6 g; Carbohydrates: 43 g; Fat: 14 g; Fiber: 3 g; Sodium: 109 mg; Vitamin A: 19,707 IU; Vitamin C 20 mg; Diabetic Exchange: Bread/Starch 3, Fat 3

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