As the weather begins to get cooler and the leaves begin to change colour, I start to crave comfort food. I love so many of the vegetables that become more easily available and cheaper during harvest season: pumpkin (oh and by the way I saw a great recipe for Pumpkin Butter at Eat Yourself Skinny’s blog- check it out sometime!), squash, root vegetables and more. One that I just love and really should have it more often throughout the year is sweet potato. Canadian Thanksgiving is just around the corner and although sweet potato casserole is more of a classic American Thanksgiving dish, there is no reason we cannot claim it for our own as well! I love the creaminess of the whipped sweet potatoes with the spice of cinnamon and nutmeg. The toasted marshmallows on top are always the kids favourite.
Sweet Potato and Marshmallow Casserole
- 5 sweet potatoes
- 1/2 cup butter
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- pinch of nutmeg
- Marshmallows for topping
- Boil the sweet potatoes until tender. Remove from the water and let cool slightly. Once the potatoes are cool enough remove the skins by simply peeling them off with your fingers.
- With an electric mixer or hand masher mix the potatoes with butter, brown sugar, cinnamon and nutmeg until smooth and creamy.
- Spread in a baking dish, top with marshmallows and bake at 350F for 20 minutes.