Sweet Potato Casserole

 Happy Thanksgiving, dear readers!  I have so much to be thankful for this year, and I truly hope you do as well.  For those of you heading out of town this week, I wish you safe and speedy travel.  Enjoy the holidays and treasure the moments you have with your family and friends! 

I ♥ sweet potatoes.  Bake 'em, mash 'em, fry 'em up--I'll take them all.  But when it comes to that iconic Thanksgiving concoction, bedecked in all its marshmallow glory, it's a different story altogether.  No one in our family makes it, so I didn't eat it growing up and never grew accustomed to its sweet candy goodness.  It's more confection than vegetable, and it deserves a spot on the dessert table, far away from the rolls and green bean casseroles.  

You can imagine my delight as I browsed through the first issue of my Cook's Country subscription and spotted a recipe for sweet potato casserole unlike any other I'd ever seen.  It was topped with the big (regular) marshmallows instead of the minis, but what hooked me was the amount of sugar required.  Only two teaspoons for the five pounds of sweet potatoes!  Teaspoons, not cups!  Finally, a sweet potato casserole I (and my non-sweet tooth family) can live with.  

This is my third entry for the Thanksgiving All Through the Year Cheer round-up, because I just HAD to share this recipe with you!  It's fantastic and a real show-stopper.  If you're still in the menu-planning stages or haven't finished your Thanksgiving grocery shopping yet, consider adding this dish to your holiday table!  Better yet, stop by All Through the Year Cheer on Monday, November 23rd, to view the recipe round-up.  There will be lots of new & inspiring dishes for you to browse!
 

Sweet Potato Casserole  (serves 8-10)
Cook's Country, October/November 2009

5 lbs. sweet potatoes, peeled and cut into 1-inch chunks
6 Tbl. heavy cream
6 Tbl. unsalted butter, cut into 6 pieces
2 tsp. sugar
1 tsp. salt
½ tsp. pepper
2 oz. cream cheese
10 oz. bag marshmallows, halved crosswise (use greased scissors)

Combine potatoes, cream, butter, sugar, salt, and pepper in Dutch oven.  Cook covered, stirring occasionally, over medium heat until potatoes begin to break down, 20 to 25 minutes.

Reduce heat to medium-low and continue to cook, covered, until liquid has been absorbed and potatoes are completely tender, 15 to 20 minutes.  Meanwhile, adjust oven rack to upper-middle position and heat oven to 450°F.

Add cream cheese to pot.  Using potato masher, mash until cream cheese is fully incorporated and sweet potatoes are smooth.  Continue to cook, stirring constantly, until potatoes are thickened, about 5 minutes.

Transfer potato mixture to 2-quart baking dish and top with single layer marshmallows.  Bake until marshmallows are browned, about 5 minutes.  Serve.

To make ahead:  After transferring sweet potato mixture to baking dish, mixture can be refrigerated, covered, up to 2 days.  Microwave until warm for 4 to 7 minutes before topping with marshmallows and baking as directed.