Mashed sweet potatoes covered with pecans and marshmallows.
I hear that it is illegal in some states to not
cook this for either Thanksgiving or Christmas.
What you need:
4 medium-sized sweet potatoes
1 tbsp of melted
1/4 cup of milk
1/4 tsp of salt
tsp of cinnamon
2 tbsp of brown sugar
of chopped pecans
2 cups (or more!) of mini-marshmallows
Bake the sweet potatoes
either in the microwave or in a conventional oven. Break
off the hard bits at the ends, then skin them. The flesh
should lift right out of the skin. Add the milk and
butter, then mash the potatoes in a medium sized mixing
bowl until they're reasonably smooth. Add in the salt,
cinnamon, and sugar, and mix well. Put the potato in
a 9x13 pan or casserole dish; the potato should be an
inch to an inch and a half deep. Smooth the surface
with the back of a large spoon, cover it with chopped
pecans, then top with the marshmallows. Bake this at
350 degrees until the marshmallows puff and brown, which
should take about 10 minutes, but keep an eye on it
in case they darken earlier.
casserole tarts: Get some pastry shells and
fill them with sweet potato mix, pecans, and marshmallows.
Bake at 350 until the marshmallows brown. These make
handy litte individual servings for bento boxes.