Sweet Potato Casserole

Yes, I’m starting to think about Thanksgiving and what to cook. One of our family’s favorite recipes is a sweet potato casserole. Everyone just gobbles this one up (no pun intended) as soon as it cools down enough to not totally burn your mouth.

There’s just something about Thanksgiving and sweet potatoes. Maybe it’s because I don’t cook too much with it during the rest of the year (which I should really change), or because the sweet taste goes so well with the turkey and ham. There’s just something about it this time of the year. Of course we’ll also be serving Hubby’s famous sweet potato pies for dessert.

Sweet Potato Casserole

Ingredients:

2 (15 ounce) cans sweet potatoes
1/4 cup orange juice
3/4 cup all-purpose flour
1/2 cup white sugar
1 tsp ground cinnamon
1 pinch salt
1/2 cup margarine
1 1/2 cups miniature marshmallows

Instruction:

Drain sweet potatoes and place in a shallow baking dish. Pour orange juice over the top of potatoes. Fold flour, sugar, cinnamon and salt together in a large bowl. Add margarine and cut in with a pastry blender until mixture is crumbly. Top potatoes with the crumb mixture being sure to cover the potatoes completely. Bake 25 minutes or until heated through in a preheated 350 degree oven. Add marshmallows to top and broil until marshmallows are slightly brown.