I previously shared my recipe for Sweet Potato Casserole (here), but wanted to update the recipe to show how it can be made with real / fresh sweet potatoes.
REAL SWEET POTATO CASSEROLE
2 lbs. sweet potatoes
2 Tablespoons butter*
1/2 cup brown sugar
1/4 to 1/2 cup milk*
1/4 teaspoon cinnamon
Dash of cloves
1 1/2 cups of mini-marshmallows
Begin by peeling and dicing the sweet potatoes. Place in a pot of cool water. Place on stove and bring to a boil. After it begins to boil reduce heat to a simmer and continue cooking until potatoes are soft (approximately 8-10 minutes depending on the size of your pieces).
Drain sweet potatoes. Using an electric mixer, cream potatoes along with all the remaining ingredients, except marshmallows. (I always leave a few lumps so everyone knows that I used fresh sweet potatoes)
Spread into a 7” square pan and top with marshmallows.
Cover with foil and bake at 350 for 20 minutes. Remove foil and bake another 10 minutes until marshmallows brown.
*Tips: Margarine and almond milk can be substituted to create a dairy free dish.