Aisha Taylor, Northeast Ohio Blogger of “FNPhenomenal,” shares this side dish for the cozy season.
INGREDIENTS
5 sweet potatoes
1 stick of butter
3/4 cup sugar
1/2 cup light brown sugar
1 tablespoon lemon juice
1/4 cup milk (Sometimes I substitute for oat or almond milk)
2 tablespoons cornstarch
1 tablespoon nutmeg
1 tablespoon cinnamon
1 tablespoon vanilla
TOPPING
3/4 cup chopped
walnuts or pecans
1/2 cup brown sugar
1 tablespoon cinnamon
1 tablespoon nutmeg
2 cups mini marshmallows
(optional)
DIRECTIONS
• Preheat oven to 350 degrees
• Lightly grease casserole dish with olive oil (or melted butter)
• Cut sweet potatoes into large chunks
• Boil sweet potatoes in water for about 20-30 minutes and then drain
• Remove skin from sweet potatoes after the sweet potatoes are cool enough to touch (You can peel sweet potatoes before boiling, I just found it easier to remove the skin after the potatoes were cooked and cooled down a bit.)
• Put sweet potatoes back into the pot without water
• Stir in butter until melted and mash sweet potatoes
• Stir in both sugars and lemon juice
• In a separate bowl, mix milk, cornstarch, nutmeg, cinnamon, and vanilla together
• Pour mixture into potatoes and stir
• Pour everything into prepared casserole dish
TOPPING
In a separate bowl, mix together walnuts or pecans, brown sugar, cinnamon, and nutmeg. Sprinkle over the top of the casserole dish
TO COOK:
Bake for 1 hour
Last 10-minutes, top with mini marshmallows
