Sweet Potato Casserole

Thanks giving is around the corner and my husbands office has a Thanksgiving potluck. Previous years I have just picked something at the grocery store or made something Indian but this year I wanted to cook something traditional. Looking at the list of the food, I picked the sweet potato casserole and Googled for recipes. I have never cooked sweet potato before and I only like to eat it is as chips or wedges. This is a combination of recipes found online and what I liked as I tasted along. But the end result came out perfect, better than I had hoped. I had a large casserole for the potluck and a tiny ramekan for me. This recipe makes one 10 x10 size casserole.

Ingredients:

5 large (approx 4 pounds) sweet potatoes 

3/4 cup sugar

2 eggs

1/2 cup butter at room temperature

1/4 cup milk

1 stick cinnamon or 1/2 teaspoon powdered cinnamon

7-8 seeds cardamom

1/4 teaspoon cardamom powder

1 teaspoon vanilla

For topping

1 cup light brown sugar

1 1/2 cup chopped pecans

1 1/2 tablespoons flour

1/4 cup melted butter

2 cups mini marshmallows

Boil the sweet potatoes until soft. Peel and mash. try and remove all lumps from the mashed potatoes. Boil the milk and add the cardamom seeds and cinnamon to it. When the milk is infused with the spices, remove from heat and strain. If you have powdered cinnamon, you can just add that and skip this step. Cool milk to room temperature. Add butter, sugar, eggs, vanilla, cardamom powder and milk to the potatoes and beat well with a electric mixer. Pour into a greased baking dish or casserole dish (I forgot to grease my Pyrex dish but it turned out fine). In a separate bowl, mix the topping ingredients except the marshmallows. Layer on top of the sweet potato mixture, patting down to make it smooth. In a preheated oven, bake this casserole for 30 minutes. Remove and cool for 10 minutes. Top with mini marshmallows and return to the oven for another 5-7 minutes or till the marshmallows are golden brown.

Pack and send with husband :)