For some reason the sweet potato casserole only comes out during holiday meals. There is no reason to not have this wonderful dish on the dinner menu rotation.
This recipe requires very little prep or management when cooking. Baste a couple of times, a quick stir for even cooking and that’s it.
Beware though, your toasted, brown, crunchy marshmallow topping will go from done to burning the house down in a second. DO NOT TAKE YOUR EYES OF IT! Any of us who regularly make this dish have come out with black tops a time or two.
Cooked in orange juice, with butter and brown sugar the liquids reduce down to a fabulous syrup that is a favorite in my home. The guys head for the dish with a spoon to slurp the syrup up.
The browned marshmallow give this dish a little candy like crunch, the sweet potatoes are soft, and the syrup makes everything sweet and tangy.
- 3-4 sweet potatoes (orange inside)
- ½ to 1 cup of orange juice
- ¼ cup of butter (half a stick)
- ¼ cup of brown sugar
- Preheat oven to 350F
- Peel and slice sweet potatoes into 1 inch slices. Cut large slices in half to make all the pieces about the same size.
- Place single or double layer of sweet potatoes into a casserole dish. You will baste and stir during cooking to make sure everything cooks through.
- Pour orange juice over the top
- Slice butter and place on top of the sweet potatoes.
- Sprinkle ¼ cup of brown sugar over the top.
- Cook until the sweet potatoes are soft. Baste and stir a couple of times during cooking to evenly cook and coat the sweet potatoes in the reduced syrup.
- When the sweet potatoes are soft, place a layer of marshmallow on the top. Place back into the oven under the grill (broiler) for 2-3 minutes to brown the tops. DO NOT LEAVE THIS ALONE.