Crunchy Sweet Potato Casserole Tuesday, September 25, 2007
3 cups cooked sweet potatoes (2 cans, drained will work), mashed
3 TBSP butter
1/2 cup warm milk
1/2 tsp salt
1/4 cup brown sugar, packed
1/2 cup chopped peanuts
Add butter, brown sugar and salt to warm milk; stir until butter is melted. Blend with potatoes; beat until light and fluffy. Add more milk, if needed. Pile potatoes into a buttered casserole. Bake casserole 20 minutes in a preheated 375 deg oven. Generously top with miniature marshmallows and chopped peanuts. Return to oven and heat until marshmallows are melted and lightly browned. This is good warm or cold.