Yippeee!  This is my very first recipe post and since Thanksgiving is on our doorstep I thought I’d share one of my favorite side dishes for Thanksgiving.   This sweet potato casserole is exceedingly yummy and easy.  Now, in the future you can expect my recipe posts to be filled with step by step prep instructions and images but since this recipe is soooo very simple I think you can whip up a batch without so much as the click of a shutter.  So get shopping and be sure to try this one for your Turkey Day.

Ingredients:

3 cans (15 oz.) sweet potatoes, drained

1/4 cup butter or margarine

1 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground nutmeg

1 tsp. vanilla extract

3 cups Jet-puffed Marshmallows

Instructions:

Preheat oven to 350 degrees.Beat potatoes, butter, cinnamon, salt, vanilla,and nutmeg in medium bowl with electric mixer on medium speed until well blended. Coat 1 qt. baking dish with pam and spoon in mixture; top with marshmallows and bake 15 to 20 minutes or until sweet potato mixture is heated through and marshmallows are lightly browned.

**If your marshmallows are a little too toasty but the good stuff isn’t hot yet cover with foil and continue to bake until warmed. **

***This dish is a great take and bake recipe.  Mix everything up (leave the marshmallows off) spoon into dish, take, allow to warm to room temp a bit before baking (this will take longer so wait to put on the marshmallows until the sweet potatoes are pretty warm.***