The holidays are a perfect time to gather around the table and share a wonderful meal together. But when my family gets together, there tends to be a difference of opinion on a particular side dish: my great-grandmother’s sweet potato casserole.
When it comes to the topping for the casserole in question, that’s where my clan is truly divided. Half of my family prefers the traditional marshmallow topping. The rest would rather have a sweet and crunchy brown sugar pecan topping. That’s when I decided to create a casserole that has both toppings. I started with my great-grandmother’s original recipe, but added more spices and flavors to reflect this wonderful time of year. With it’s brown sugar pecan mixture on one side, and a smooth layer of marshmallow fluff on the other, both sides of the family are satisfied. And when I don this wonderful brown waiter’s apron given to me by my Nana, I remember why we are together; to celebrate and give thanks, despite our differences.
Divided Sweet Potato Casserole
4 cups sweet potatoes, cooked and mashed
1 cup sugar
1/3 cup heavy cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 Tablespoon fresh orange juice (optional)
1/2 cup butter, at room temperature
1 1/2 cups pecans, roughly chopped
1 cup light brown sugar
1/4 cup flour
1 (7.5 ounce) jar marshmallow fluff
Preheat oven to 350 degrees F. Coat a 13x9 inch baking dish with non-stick cooking spray; set aside.
In a large mixing bowl, add sweet potatoes, sugar, eggs, cream, spices, vanilla and orange juice (if desired). Stir until well incorporated. Pour sweet potato mixture into prepared baking dish.
In a small mixing bowl, combine butter, pecans, brown sugar and flour. Crumble over half of the sweet potato mixture. Spread marshmallow fluff over remaining half of potatoes. Bake for 25 to 30 minutes, or until center is heated through and the marshmallow fluff is light brown and bubbly.
Servings: 8 to 10
Prep Time: 15 minutes
Cook Time: 25 - 30 minutes
i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above?
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am
Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am
I WISH I COULD COOK.
COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER?
I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE.
YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE.
19 SPENCER WAY
KINGS PARK, NY 11754
HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am
You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm
Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition.
Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm