Harvest Home Sweet Potato Casserole
Author: 
 
Serves 6
Ingredients
  • 1½ pounds sweet potatoes
  • 2 medium apples, any kind
  • 4 tablespoons melted butter
  • ½ cup chopped pecans
  • ½ cup coarsely chopped raw cranberries (frozen berries are fine, too)
  • 4 pieces of bacon, cooked and broken into small pieces (optional)
  • ⅓ cup brown sugar, packed firmly
  • ¼ teaspoon cinnamon
  • 1 cup miniature marshmallows (optional)
Instructions
  1. Heat oven to 350 F.
  2. Peel sweet potatoes and cut into bite-size pieces. Place in medium saucepan and cover with water. Bring to a full boil and cook for 1 minute. Drain well.
  3. Peel and core apples. Cut into bite-size pieces.
  4. Place sweet potatoes and apples in a large bowl. Add melted butter and toss to coat.
  5. Add all remaining ingredients except for the marshmallows and toss.
  6. Place in a lightly greased 2½-quart casserole dish, leaving at least ½-inch of space at the top. If you don't have that size, the mixture can be pressed firmly into a 2-quart dish, (any extra can be put in a "bonus" ramekin) or a 3-quart casserole can be used, but it may not need as long in the oven.
  7. Bake uncovered for 40 minutes. (30 if you are using a 3-quart casserole)
  8. Remove from oven, fluff lightly with a fork, and cover with marshmallows. Return to oven and cook for 10–12 minutes, or until marshmallows are golden brown.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=5160