Mr. Roger could not resist posting this one again! The following post first appeared November 22, 2011…let’s redux, shall we?
Pull out the marshmallows, it’s Thanksgiving! With classics like sweet potato casserole and cranberry marshmallow salad, the mid-century years brought out the best in marshmallows. The mid-century hostess always prepared a dish or two with those white puffy lovelies when she wanted to impress. Nowadays, marshmallows have been relegated to car camping trips with hot cocoa and s’mores, but a host/ess with the most/ess will bring those bad boys out and plop them in a good, ol’ fashioned casserole. Ready to fire up the oven and create? Here’s an easy, traditional recipe from Pillsbury:
Marshmallow-Topped Sweet Potatoes
Prep Time: 5 Min
Total Time: 35 Min
Makes: 8 to 12 servings
3 (15-oz.) cans sweet potatoes, drained
1/4 cup margarine or butter, melted
1/4 cup firmly packed brown sugar
1/2 tsp. salt
15 large marshmallows
Heat oven to 350°F. Spray 12×8-inch (2-quart) glass baking dish with nonstick cooking spray. Place sweet potatoes in sprayed baking dish. Pour margarine over potatoes. Sprinkle with brown sugar and salt. Top with marshmallows. Bake at 350°F for 25 to 30 minutes or until potatoes are thoroughly heated and marshmallows are lightly browned. (If marshmallows become too brown, cover loosely with foil for last 10 minutes of baking time.)
And what about the turkey? Are you a dressing or stuffing person? The host/ess with the most/ess would say stuffing, but here in the 21st Century folks want dressing. Confused? Not Martha? Don’t know what to do with that turkey? Head on over to WE ARE NOT MARTHA and get all the juicy tips for the layperson.