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  Sweet Potato Casserole


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Wash, peel and coarsely chunk 5-6 medium sweet potatoes (a medium sweet potato is just a little larger than your fist). Boil in a large saucepan until fork tender and drain in a colander. Set aside.

In the same pan, mix 1/2 cup orange juice, 1/4 cup sugar and 1 Tablespoon butter. Stir constantly while heating over medium-high heat until bubbly. Remove pan from heat, add sweet potatoes and mash into orange juice mixture until it is as smooth as you want it (we like it a little chunky). Place in buttered casserole dish and bake for 20-30 minutes at 350 degrees. Serves 4-6 as a side dish.

Optional Toppings

Marshmallows—after baking 20 minutes, cover sweet potatoes with mini or large marshmallows and bake until golden brown. Serve immediately.

Pecan Crumble—In a small bowl mix 1/2 cup flour, 1/2 cup sugar 1/2 cup melted butter (1 stick) and 1 cup chopped pecans. Before baking casserole, spread the pecan crumble over the top. Bake for 30 minutes at 350 degrees. Can be served hot or warm. Also good as a dessert with a ice cream or whipped cream.