Last week on Live with Kelly and Michael (one of my favorite morning shows), Michael was showing Kelly how to make a sweet potato casserole. It looked sweet and delicious so, I’ve decided I’m going to make it for Thanksgiving this year.
Here is the recipe so you can try making it too…
Michael Strahan’s Sweet Potato Casserole with Marshmallows
INGREDIENTS:
8 average size sweet potatoes
1 tbsp. vanilla
3-5 tbsp. brown sugar (to taste)
1/2 stick butter
1/4 – 1 tsp. nutmeg to taste
1/4 c. orange juice to taste
Mini Marshmallows
1/4 tsp. cinnamon to taste
1 cup Pecans
1/4 cup Maple Syrup
1 tbsp. vanilla
3-5 tbsp. brown sugar (to taste)
1/2 stick butter
1/4 – 1 tsp. nutmeg to taste
1/4 c. orange juice to taste
Mini Marshmallows
1/4 tsp. cinnamon to taste
1 cup Pecans
1/4 cup Maple Syrup
DIRECTIONS:
Serves 10 to 12
- Preheat oven 350 degrees roast pecans on sheet pan at 350 for 3-5 mins. until lightly toasted and allow to cool.
- Boil (or bake) sweet potatoes until done.
- Remove peeling from HOT POTATOES and mash well, removing all strings.
- Add all ingredients but marshmallows and cinnamon; mix well.
- Spray or grease lightly Pyrex or Corning dish.
- Make a layer of sweet potatoes, then a layer of marshmallows, and another layer of sweet potatoes on top.
- Sprinkle cinnamon for added flavor.
- Bake about 350 degrees until HOT.
- Remove from oven and put marshmallows on top.
- Place again in oven to brown lightly.
- Drizzle with maple syrup and sprinkle with toasted pecans.
** For creamier potatoes, you can add 1 cup of warm milk or 1 cup of warm chicken stock to the potato mixture **
Thank you Michael for the recipe!
If you get a chance to make this recipe, send us your comments and let us know how it turns out.
I’m off to the grocery store!
