Sweet Potato Casserole

Thanksgiving Holiday has always

been one of my favorite Holidays.

I love having a get together, I love

spending hours in the kitchen.

Preparing dishes that everyone looks

forward to each year. I feel as if I am

giving a personal "thank you" to each

individual that is partaking of the meal.

I have much to be grateful for,

and each Thanksgiving gives us

the opportunity to share that with

others. So even though you are not

sitting around MY table I want to

 express my gratitude for each and everyone

of you who take the time to support

me and my site. I am in awe just how many

come visit my site daily. THANK YOU!!

 Now what do you say we get cooking?

Believe it or not, I never had this

growing up. No one in my family

cared for sweet potato's. Although we did have

Yams (Sweet Potatoes) in Orange Pineapple Sauce

(My Mom made them with canned yams.)

Well since then I have come to really enjoy

the taste of sweet potatoes. This casserole is

simple to make, and can be served as a

side dish or even as a dessert.

 

Sweet Potato Casserole

4 Cups Sweet Potatoes~ peeled, cubed/cooked

1/2 tsp. Salt

1/8 tsp. Nutmeg

1/2 tsp. Cinnamon

4 TBSP. Butter

1 Cup Brown Sugar

1 Cup Toffee Pieces

1/2 Cup Chopped Pecan's *Optional

1 Cup Mini Marshmallows * Optional

1/4 Cup Honey

 

Preheat oven to 400

Mash potato's along with the butter.

Add in salt, nutmeg, cinnamon as well

as 1/2 cup of the brown sugar and toffee.

Spread into a 9x13 pan. Bake for 20 minutes

Remove from oven and top with remaining

brown sugar, toffee pieces.

**If you are adding in the pecans and marshmallows

you will just add them over the brown sugar/toffee

mixture.

Return to the oven and broil for a few minutes.

Watch carefully so it wont burn.

Before serving drizzle the honey

over top. DELISH!!

 

Happy Holidays,

Lark