Any which way, being a safe 3,000 miles away from my family, when Passover rolled around this year, I took it upon myself to make my own sweet potato casserole.
Follows are steps you can take to make your own. Oh rapture!
Step 1: Go Get Stuff.
5 large sweet potatoes (or two cans of yams)
1/4 stick of unsalted butter and/or maple syrup equivalent
1 tsp brown sugar
5 shakes of ground cinnamon
2 tsp vanilla
1 bag of little marshmallows
1 bag of large marshmallows
- casserole dish
- sharp knife
- measuring spoons
- aluminum foil
Step 2: Cook the Sweet Potatoes
Wrap them in tin foil.
Preheat the oven to 350 degrees.
Put them in the oven for an hour to an hour and a half. Take them out only when they are soft all the way through. You can tell when this is by taking one out and sticking a knife through it. If the knife slices through easily, then it is obviously soft all the way through.
Step 3: Get the Scoop.
Step 4: Mix in Some Flava'.
- ground cinnamon
- brown sugar
- butter and/or syrup (for moisture)
Mash them in one at a time. Continue mashing until all the big chunks of potato have been broken up. It should be relatively creamy.
Step 5: Prepare to Cook.
Take a handful or two of small marshmallows and mix them in to the casserole until they're spread throughout (see secondary picture).
Once the casserole is ready and the oven is ready, put one inside the other. I'll let you guess which you put inside which.
Any which way, cook your casserole for a half hour or until it is heated through. You can usually tell when it's ready is because the marshmallows will be melted into the potato.
Step 6: Top It Off.
Take it out of the oven and cover the top of the casserole with the large marshmallows. Don't worry about being stingy.
Put it back in the oven.
Crank the oven up to 450 degree and cook it until the marshmallows start to brown and swell.
Step 7: Cool and Serve.