6 medium sweet potatoes, cooked and mashed (3 or 4 cups)
1/2 cup milk, or 1/4 cup milk and 1/4 cup orange juice
2 eggs
1 tsp. vanilla
1/2 cup sugar
1/2 tsp. salt
3 tbsp. butter, melted
1/2 tsp. nutmeg
Beat together just until well blended.
Pour in 2-quart casserole dish.
Bake @ 350 degrees until hot through, about 45 minutes if potatoes were cold when put in dish, or 25 minutes if they were hot. Sprinkle 2 cups mini marshmallows over casserole about 5 minutes before oven time is up.
If preferred, mix the following together until crumbly and sprinkle over casserole before baking:
1/3 cup butter
3/4 cup brown sugar
1/2 cup flour
3/4 cup chopped pecans
From Mennonite Country Style Recipes cookbook
I am cooking a lot of food for a lot of people at Thanksgiving this year. I ended up tripling the recipe! I am looking so forward to every person in the Swartley family being here for a few hours plus some friends. My goal this year is to do as much food prep ahead of time as possible so that I can enjoy the day with the family. Today the sweet potatoes are done and ready for the freezer for a couple days. It may not be as good at my grandmother's or my mother's as they would prepare their meal on the same day it is enjoyed. Hopefully all will enjoy, eat plenty, and be thankful.
Louisa Oyer
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