Classic Sweet Potato Casserole
When you start gathering your recipes together for the fall and winter holidays, be sure to include this classic sweet potato dish. Kids adore it (of course, it has marshmallows), but even the adults will find this recipe very satisfying. I like the addition of the orange juice just for another layer of flavor. You can, of course, substitute cooked and mashed sweet potatoes instead of the canned version.
2 (15 ounce) cans sweet potatoes
1/4 cup orange juice
3/4 cup all-purpose flour
1/2 cup white sugar
1 tsp ground cinnamon
1 pinch salt
1/2 cup margarine
1 1/2 cups miniature marshmallows
Preheat oven to 350 degrees. If using canned sweet potatoes, drain well and place in a shallow baking dish. If using whole sweet potatoes, peel and cook, drain and mash well, then place in shallow baking dish.
Pour orange juice over the top of potatoes.
In a separate bowl, mix together flour, sugar, cinnamon and salt. Add margarine and cut in with a pastry blender until mixture is crumbly. Top potatoes with the crumb mixture being sure to cover the potatoes completely.
Bake 25 minutes or until heated through in a preheated 350 degree oven. Add marshmallows to top and broil until marshmallows are slightly brown.