Most of the dishes at our Thanksgiving table are the traditional turkey, stuffing, mashed potatoes, orange-cranberry relish, and pumpkin bread recipes that have been passed down for generations. One of the newer additions to our family's table is this Sweet Potato Casserole recipe from my stepmother.
It is one of my favorites because the addition of the orange juice gives the sweet potatoes a sweet and tart flavor. I like that the potatoes aren't mashed in this recipe but have some firmness to them because they are layered in slices. I usually make this dish the night before Thanksgiving and refrigerate it overnight, and then bake it in the morning.
6 medium sweet potatoes
4 tablespoons butter
2/3 cup raisins
Pinch of salt
1 teaspoon cinnamon
2/3 cup maple syrup
4 tablespoons orange juice
1 cup mini marshmallows
Preheat oven to 350 degrees.
Boil sweet potatoes about 40 minutes
until tender. When cooled, peel and cut into 1/2 inch slices. Place in dish and
dot with butter and raisins. Top with salt, cinnamon, and syrup.
Drizzle with juice and bake for about
30 minutes. Remove from oven, sprinkle marshmallows on top and bake for another
5 minutes until marshmallows have browned.
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