BEST EVAH! Sweet Potato Casserole

• 4-5 sweet potatoes
• 1/2 cup butter (I use the real stuff)
• 1/2 cup dark brown sugar
• 1/2 cup real maple syryp (Do not use store-brand maple syrup. If you can't get the real Grade A stuff, don't bother making these. Seriously.)
• 1/2 bag of mini marshmallows

The day before you're planning to serve...

Peel sweet potatoes and dice into chunks. My chunks are usually about 1.5 to 2-inches. Larger chunks will take longer to cook, but you don't want the chunks to be so small that your sweet potatoes disintegrate on their own.

Put sweet potatoes in a pot and cover with water. Boil on medium-high until potatoes are soft enough to mash.  You'll know they're done when you can stab a piece with a fork and it slide right out without picking the potato up.

While potatoes are boiling, cut up a stick of butter (into about 8 pieces) and spread around the bottom of an 8x8 or 9x9 glass dish. When the potatoes are done, drain them using a colander, then dump them into the glass dish with the butter. Now add the brown sugar and the maple syrup and mash up the mixture so that it's fairly uniform and only somewhat lumpy. Yes, yes, I know. That description isn't particularly scientific, but it's how I do it, so deal with it.

Top with about 1/4-bag of mini marshmallows, and bake uncovered at 350 for 45 minutes. Remove from the oven, stir the marshmallows into the casserole, re-smooth the top of the casserole, let cool, then cover and refrigerate over night.

About an hour before you serve...

Preheat the oven to 350. Remove the cover and top casserole with 1/4-bag of mini marshmallows. Bake for 45 minutes. Serve hot.

Now sit back, relax, and enjoy the sounds of people stuffing their face, murmering little sounds of contentment, and exclaiming that this is the best sweet potato casserole EVAH. I promise it will happen. It always does for me.



As a note, of all the recipes I've ever posted, this one is the most mine. My grandma used to make something like it, but I've tweaked it and messed with it over the years and this recipe is the final coup d'etat. I really hope you get the same results I do from it. Because I swear it doesn't get better than this.