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Bell's Sweet Potato Casserole

Bell's Sweet Potato Casserole

This golden baked favorite is sure to please your holiday guests. Make two recipes for a larger crowd. The recipe is from Willie Bell Witt, who worked for David's family for several generations and was like a second mother to many of them.

Southern Living NOVEMBER 2004

  • Yield: Makes 8 to 10 servings

Ingredients

  • 8 medium-size sweet potatoes (6 pounds)
  • 1 cup milk
  • 1/4 cup butter
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 (10.5-ounce) package miniature marshmallows

Preparation

Bring sweet potatoes and water to cover to a boil, and cook 20 to 30 minutes or until tender; drain. Peel potatoes, and place in a mixing bowl.

Heat milk and next 3 ingredients in a saucepan over medium heat, stirring until butter melts and sugar dissolves. (Do not boil.) Stir in orange juice, spices, and salt.

Beat potatoes at medium speed with an electric mixer until mashed. Add milk mixture, beating until smooth. Spoon half of mashed sweet potatoes into a lightly greased 13- x 9-inch baking dish; top evenly with half of marshmallows. Spread remaining mashed potatoes over marshmallows.

Bake at 350° for 25 minutes. Top with remaining half of marshmallows, and bake 8 to 10 more minutes or until marshmallows are golden.

Beebe Roberts, Birmingham, Alabama

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Bell's Sweet Potato Casserole recipe

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