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Sweet Potato Casserole Recipe

Recipe for potato casserole


A flavorful potato casserole with sour cream, Cheddar cheese, and green onions.
Cook Time: 25 minutes
Total Time: 25 minutes
Ingredients:
* 6 potatoes, cooked and grated or riced
* 1 1/2 teaspoons salt
* 1 cup sour cream
* 1 bunch green onions (6 to 8), chopped
* 1 cup shredded Cheddar cheese
* 1/4 cup melted butter
Preparation:
Directions for potato casserole
Lightly butter a 2-quart casserole. In a large bowl, combine potatoes, salt, sour ream, green onions, and Cheddar cheese; spoon into casserole. Pour butter over top of potatoes; bake at 425 for 25 minutes, or until potato casserole is nicely browned. Potato casserole serves 6 to 8.
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Sweet Potato Marshmallow Casserole Recipe

3 ? to 4 pounds fresh sweet potatoes, scrubbed well ? cup light brown sugar ? cup evaporated milk or heavy cream 2 tablespoons unsalted butter, at room temperature 2 tablespoons orange juice 1 teaspoon vanilla extract ? teaspoon salt ? teaspoon finely grated orange zest ? teaspoon ground cinnamon ? teaspoon freshly ground nutmeg Pinch ground mace Pinch ground cloves ? cup finely chopped toasted pecans 3 cups miniature marshmallows

Preheat oven to 400 degrees F. Line a large baking sheet with foil. Bake the sweet potatoes on the foil-lined baking sheet until a thin, pointy knife inserted in the center meets no resistance, 45 minutes to 1 hour. Set aside until cool enough to handle.

Once cooled, remove the skins and mash until smooth. (If you have a potato ricer, this works well in helping to remove any stringy fibers, as does a food mill.) In a large bowl combine the potatoes (you should have about 4 cups), sugar, evaporated milk, butter, orange juice, vanilla, salt, orange zest, cinnamon, nutmeg, mace and cloves and beat until smooth. Spoon the mixture into the prepared pan and sprinkle with the chopped pecans. Arrange the marshmallows in an even layer over the top and bake until the marshmallows are lightly browned, 35 to 45 minutes. This can be made a day ahead, covered, and refrigerated, then returned to room temperature and baked 35 to 45 minutes before serving.

Makes 8 to 10 servings. Recipe taken from here

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