MOMMY'S SWEET POTATO CASSEROLE

Mommy’s Sweet Potato Casserole

Every year we go over the 8 copies of the recipe my mommy has scribbled down with no measurements and the one that keeps changing in my One Drive, so this year, we’re capturing it accurately once and for all…it is in fact 9 tablespoons of molasses and not 5!

Yield: One half hotel pan

PREP IT!      

• 10 cups Sweet potatoes (about 5-6 very large sweet potatoes) roasted, drained, mashed

• ¾ cup Orange juice concentrate 

• ¾ cup Brown sugar, dark 

• ¾ cup Sugar, granulated 

• ½ teaspoon Salt 

• 1 tablespoon Flour, all-purpose 

• 9 tablespoons Molasses 

• 5 tablespoons Dark brown corn syrup

• 1 teaspoon Vanilla extract

• 2½ sticks Butter, salted, melted

• 1 bag Marshmallows (buy vegan marshmallows from Trader Joe’s if you don’t eat pork. Most marshmallows contain pork gelatin)

MAKE IT!

1. Mix all ingredients except sweet potato and marshmallows until a smooth well incorporated paste forms.  

2. Fold into warm sweet potatoes until incorporated and distribute into pan.  

3. Bake at 365F for 1 hour uncovered.  

4. Top with marshmallows and broil until marshmallows begin to toast.  

Tip: Bake right before you’re ready to eat.

Reheat leftovers: in the oven or in the microwave.