With all the holiday hectic-nicity, I’m just now posting my Thanksgiving recipes. This is an easy peasy sweet potato dish, perfect for holiday feasts where you want to concentrate on a complicated main dish — and equally nice on a Tuesday night.
2 cans Bruce’s Yams in syrup
2 tbs unsalted butter, softened
1/2 cup heavy cream
2 tsp nutmeg
How to make it:
In a sturdy bowl, mash the yams. Do this by hand, not with a mixer, so that they retain some structure (they should not be pureed). Add the cream and butter and blend well. Finally, stir in the nutmeg.
Spread the sweet potato mixture into a greased casserole dish. Top with marshmallows. (I use the large ones and cut them in half, placing them cut side down on top of the casserole.)
Bake the casserole at 350 degrees for 15-20 minutes or until heated through and browned on top. You might want to cover it with foil to heat it through and then brown the marhsmallows right at the end. Otherwise, keep a close eye on them so they don’t burn.
How it turns out:
Perfect every time. Pair with your Thanksgiving turkey, a holiday ham, or even fried chicken.