The Lexingtonienne

November24th

No Comments

DSC_0001

Everyone seems to agree that sweet potaytoes sweet potahhtoes yams belong on the Thanksgiving table.

DSC_0004

DSC_0007

The debate begins when it comes to the marshmallows. Some people go for the kitschy marshmallow topping; others insist on a streusel-y, candy-like topping.

DSC_0013

DSC_0015

Me? I’m a marshmallow girl from a marshmallow family.

DSC_0005

DSC_0017

I love this recipe (another one of my Mimi’s) because it doesn’t use any overpowering spices and isn’t candy-sweet, instead highlighting the natural flavor and sweetness of the yams. Baking the yams first creates a really delicious caramelization, and the freshly squeezed orange juice lends a brightness that pairs wonderfully with the wintry yams.

DSC_0019

DSC_0020

So whether you are a Marshmallower or a Non-marshmallower, I vote that you give this recipe a try.

DSC_0023

SWEET POTATO CASSEROLE (pdf)
6 fresh, large yams*
Butter. I say 1 stick for every 2 large yams. (You do the math.)
1 fresh orange (a juice orange, if you can find it)
1/2 C (approx) brown sugar, not firmly packed
1 tsp (approx) salt
1/2 bag (approx) mini marshmallows

*The number depends on how many people you are serving. Last year I used 6 yams for 12 people and had some leftovers.

Preheat oven to 400. Rinse yams and pat dry. Wrap each yam tightly in aluminum foil and place on a large, rimmed baking sheet lined with foil. (The juices tend to drip out and are so sugary that they burn easily in the oven. All the foil is to help prevent this.) Bake until soft. Mine took about an hour and 45 minutes.

When the yams are cool enough to handle, peel them and discard the skins. Pulse the yams in a food processor until smooth. (Or use a food mill, potato ricer, or potato masher. I find that my Cuisinart works the best to break down the fibrous flesh of the yams.) Transfer yams to a large bowl and add butter, sugar, salt, and the juice of the orange, allowing some of the pulp to get in there too. Taste to adjust for amounts of butter, sugar, and salt. If your yams come to room temperature, you may want to rewarm them slightly in the microwave or heat the butter for a few seconds so that it incorporates easily.

Spread into a lightly greased casserole dish and cover with aluminum foil. At this point you can either store the dish in the refrigerator for a day or two (you’ll notice my photos stop at this step), or you can proceed as follows in order to serve the same day. Heat casserole (covered) in a 375-degree oven for about 45 minutes or until hot. Remove foil, sprinkle marshmallows on top in a single layer, and heat for about 5 more minutes or until marshmallows are lightly toasted.

Have a WONDERFUL Turkey Day, y’all! I’m disappearing into my kitchen now and will emerge in approximately 48 hours, and then I am going to CHILL OUT and enjoy the long weekend. Talk to you next week!

Gobble gobble,
Hannah

No Comments

No comments yet.

RSS feed for comments on this post. TrackBack URL

Leave a comment

RSS