Mondays always come too soon, even after a long holiday weekend, but here we are again. I hope everyone had a great holiday! I stuffed myself, as usual, and enjoyed seeing family and eating leftovers. Generally, my family does a pot-luck style thanksgiving feast, where everyone contributes one or two dishes. This year, along with several pies (apple, banana cream and a no-bake peanut butter pie), I made a sweet potato casserole. It was SO UNBELIEVABLY GOOD that I thought I’d share the recipe with you guys.
The best part is that it’s relatively easy to make – bake the potatoes until they are tender, scoop out the flesh and mash it all up, add some browned butter and sugar, put it in a casserole dish and top with a cornflake-brown sugar – pecan mixture and some mini mashmallows and bake it up again.
Click HERE for the recipe from Cooking Classy (lots of other great recipes there, too).
And thanks to this casserole, my eyes have been opened to the marvelousness that is browned-butter. Plus, I don’t even like sweet potatoes all that much, so that’s saying something. If you have leftover sweet potatoes from Thanksgiving, or just want to make this super delicious dish, try it, you won’t be disappointed!