Thanksgiving is one of those holidays you truly can’t appreciate until you’re much older. My husband tells me it’s really about the good food you’re going to stuff your face with. At least, this is what we tell my almost 4 year old.
Lately, we’ve been watching, A Charlie Brown Thanksgiving, to give her some context on the holiday and she’s got the whole pilgrims and indians thing down, but when I tell her excitedly we’re going to have a turkey, she gives me a dead pan stare and says, “No thanks mama.”
I’ve actually served this sweet potato casserole year round because we love it so much in my house and in some way to hopefully entice Pituchi to eat ONE traditional Thanksgiving side. It’s so darn good and it was always a must have for us growing up.
My father made this every year for the holiday when I lived in Miami. It’s pretty simple and I’m rather certain you already have most, if not all the ingredients already. There is an added touch that sends this recipe over the top, and it’s totally optional…but definitely worth it.
P.S. You can totally make this up to TWO days in advance! Yep, that’s right. If you don’t like sweet potato, I highly recommend trying this one!
- Small bag of mini marshmallows
- 2 lbs of sweet potatoes (about 3-4)
- 1 mini bottle of orange liquor, Grand Marnier (you can ask at the liquor store, they will know)
- 3-4 tablespoons of unsalted butter
- 3-4 tablespoons of brown sugar (doesn't matter which)
- 1 tablespoon of salt
- 1/4 of heavy cream or milk
- Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 to 8 hours until tender.
- If using the stove, use the same instructions, but bake at 400 degrees for 45 minutes to 1 hour.
- When potatoes are done, take off foil and let them cool completely. Peel skin off gently and place potatoes in a large bowl.
- In a small sauce pan, heat up heavy cream (or milk) and butter until the butter is melted. Pour over the sweet potatoes and add the brown sugar, salt and orange liquor. Using a hand mixer, beat the sweet potatoes until smooth and creamy. If you think it needs more of any ingredient, add a little as you go until you're happy with the taste!
- Pour sweet potato mixture in an 13 x 9 casserole dish. Sprinkle marshmallows over the sweet potato until it's covered completely.
- Bake at 375 degrees for 20 minutes, or at least until the marshmallows have browned.
- You can make this two days in advance and on the day you serve, make sure it's at room temperature before you bake!
- This is also freezer friendly: Follow the recipe and place in a disposable pan, and wrap tightly with aluminum foil and label! The day you want to serve, make sure it's thawed completely before baking!
I meant what I said about making this year round. We typically have it with chicken and some green beans.
Fighting over who gets the drumstick at your thanksgiving table is just as good as how much marshmallow topping is served with this casserole. Well, almost.