Marshmallow-Topped Sweet Potato Casserole

Marshmallow Topped Sweet Potato Casserole @ NancyC

I made this sweet potatoes casserole this past Thanksgiving and Christmas. And I was kind of craving it again, even though you normally don’t think of having sweet potato casserole in January! But it’s one of those classic comfort food recipes and we had some cold winter days last week, so I thought, why not? Why not make a sweet potato casserole in January? Besides, it’s such an easy side dish to put together!

I used a little more sweet potatoes and made this casserole in a 9 x 9″ pan, slightly smaller than the 12 x 8″ pan the original recipe from Pillsbury said to use. I don’t have a 12 x 8″ pan, and a 13 x 9″ pan is too big for this. So that’s why I used 9 x 9.” It work out fine, although I’d probably use a 12 x 8″ pan for this casserole if I had one. Using two 29-ounce cans of sweet potatoes might seem like a lot, but it’s really not that much when you drain and empty them out of the can. They fill up a 9 x 9″ pan quite nicely, and in a 12 x 8″ pan, you have a little more room to spare to nicely tuck in all those marshmallows!

MARSHMALLOW-TOPPED SWEET POTATO CASSEROLE by NancyC, adapted from Pillsbury

Makes a 9 x 9″  or 12 x 8″ pan

  • 2 (29-ounce) cans sweet potatoes, drained
  • 1/4 cup butter, melted
  • 1/4 cup firmly packed brown sugar
  • 1/3 teaspoon salt
  • 15 to 16 large marshmallows (or use an equivalent amount of miniature marshmallows)

Preheat oven to 350˚F. Grease or spray a 9 x 9″ pan or baking dish (or use a 12 x 8″ size) with nonstick cooking spray.

Spoon sweet potatoes into your greased baking dish. Pour melted butter over potatoes. Sprinkle with brown sugar and salt, then top with marshmallows.

Bake at 350˚F for 20 to 25 minutes or until potatoes are completely heated and marshmallows are lightly browned.

I think my marshmallows got a little more browned than they should have. Next time I make these, I need to remember to lower my oven rack a notch below the middle and see if that helps keep them from browning so much–or maybe I could cover the casserole with foil the last ten minutes of baking. Any other ideas?

I really love the way the butter and brown sugar blend and give the sweet potatoes an almost caramely coating! And of course the melty marshmallows are the perfect topping! If you are a sweet potato casserole fan, then you may have already made something similar to this recipe. But if you haven’t, you’ll want to try it! Don’t feel like you need to wait till next Thanksgiving! :)

So are you a sweet potato fan?

Linked to Fiesta Friday, Wow Me Wednesday, Whimsy Wednesday, Create It Thursday, Full Plate Thursday, Thursday Favorite Things.

Green Pistachio Smoothie

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Because of St. Patrick’s Day, I’ve been seeing lots of green when it comes to recipes the last few weeks! A lot of them have pistachios as an ingredient, and I love pistachios! So I thought I’d try them in a … Continue reading

Cheesy Green Bean Casserole

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We all know and love that Green Bean Casserole, don’t we? It’s so good, I’m not sure why I only make it at the holidays–there’s no reason why you couldn’t make it any time of the year, right? But it’s … Continue reading

Aunt Bee’s Sour Cream and Cheese Potatoes

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I love potatoes…especially cheesy potatoes! When I found this recipe at Recipe Lion, I knew I had to try it out! You can’t have too many cheesy potato recipes and this one, with lots of cheddar cheese and sour cream mixed in, sounded very … Continue reading

Deviled Egg Potato Salad

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Two of my favorite summer foods are deviled eggs and potato salad. So why not put them together? I decided to try that out, and found that this Deviled Egg Potato Salad is soooo good! The deviled egg mixture is … Continue reading

Chilled Cucumber Soup

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Chilled soups are perfect for summer! And if you like cucumbers, you’ll want to try this one! It has Greek yogurt, green onions, fresh dill, and parsley in it. Some lemon juice and salt give the flavor a little punch and I also added some garlic … Continue reading

Shoepeg Corn Salad with Honey Dressing

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I was looking through some old recipes I’d clipped from magazines awhile ago and came across one for Shoepeg Salad. It sounded like a great side dish for summer. I found some other variations on this salad at different recipe sites and ended up making my … Continue reading

A Taste of Provence-Tomatoes Provençal

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DownloadedFileHave you ever been to Provence? I have never been to France but if I have the chance to go, Provence will be one of the areas I want to visit! This region of southern France stretches from the Mediterranean to the hills of Haute Provence, and from the Rhone River valley to the Italian Alps. It was the site of the first Roman colony beyond Italy and today it’s known for fragrant lavender fields, beautiful beaches like Cannes, Saint-Tropez, and Nice, quaint small villages, and fine wines and food. The cuisine of this area includes lots of fresh fruits and vegetables, seafood, extra virgin olive oil, and nuts–basically the core of the healthy Mediterranean diet.

I learned these things and more about Provence as I was looking through my review copy of Provence Food and Wine: The Art of Living, by François Millo and Viktorija Todorovska. This softcover book introduces you to the geography, history, traditions, wines, and recipes of the region. Here are some images of Provence you’ll find in the book:

Provence

Above images used with permission © François Milo.

Isn’t it beautiful? You’ll find more full color photography of picturesque Provence as well as many of the 47 recipes in the book, which are traditional favorites of the region…like Niçoise Salad, Fougasse with Tomatoes, Olives, and Peppers, Artichokes Barigoule, Tapenade, Swiss Chard Tart, Mediterranean Cod with Caramelized Onions, and Lemon Tart. The recipes are organized by the different areas of Provence that they’re popular in–Aix-en-Provence and Haute Provence, Marseille, La Cote Varoise, and Nice and the Riviera.

I decided to try the recipe for Tomatoes Provençal, because I love tomatoes and this is a simple yet delicious way to fix them–fresh tomatoes topped with a mix of breadcrumbs, chopped fresh parsley, and minced garlic. This makes a great side dish and would even work nicely for a spring or summer brunch. The book recommends serving “as a light meal with other Provençal delicacies and some crusty bread, or with meat.” For best results, use fresh, sweet, ripe tomatoes!

 TOMATOES PROVENÇAL from Provence Food and Wine: The Art of Living

Makes 4 servings

This traditional Provençial dish relies on the quality of the tomatoes used; they must be fresh and ripe. It’s best to prepare this dish in the summer, when tomatoes are at the peak of ripeness, sweet, and full of flavor….

  • 4 small to medium ripe tomatoes, halved and stems removed
  • 1 teaspoon granulated sugar
  • 2 Tablespoons extra virgin olive oil
  • 1/2 cup (64 g) chopped fresh parsley (I used Italian flat leaf parsley)
  • 4 cloves garlic, minced
  • 2 Tablespoons fresh breadcrumbs (I used the very fine breadcrumbs you purchase, but I think fresh breadcrumbs would be even better!)
  • 1/2 teaspoon sea salt, plus more to taste
  • freshly ground black pepper to taste
  • Optional: I added some additional chopped parsley for garnish

Lightly dust the cut sides of the tomatoes with the sugar.

In a large sauté pan, warm the oil over medium heat. Add the tomatoes, cut sides down, and cook for 5 to 6 minutes, until they caramelize.

In a small mixing bowl, combine the parsley and garlic.

Flip the tomatoes and distribute the parsley and garlic mixture evenly onto them, pressing down so the mixture adheres to the tomato. Sprinkle with the 1/2 teaspoon of salt and the black pepper. Distribute the breadcrumbs evenly among the tomatoes.

Reduce the heat to low, cover, and cook for 5 to 6 minutes, until the tomatoes are soft and fully cooked through. Remove from the heat. Adjust the seasoning to taste.

Transfer the tomatoes to a serving dish and serve warm. Note: I drizzled the remaining olive oil from the sauté pan over the tomatoes and garnished them with additional chopped parsley.

I thought the blend of parsley, garlic, olive oil, and touch of sea salt made a great flavor combination as a topping for the tomatoes.

Have you made or tasted this dish before? And are you ready to take a trip to Provence now? :)

Rejuvenating Beet Smoothie (Non-Dairy)

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There sure are a lot of big food-related holidays and events during the winter. There’s Christmas, New Year’s Eve and Day, Superbowl Sunday, Valentine’s Day, and St. Patrick’s Day–no wonder it’s so hard to diet this time of year! If you feel like you’re needing a little dose of something healthy, this is just the thing. I was inspired by this Beet Rejuvenator at New Nostalgia and decided that yes, I did need some rejuvenating! :) I don’t eat a lot of beets, but I know how good they are for you. This smoothie is supposed to be super cleansing–it also has carrots, cucumber, lemon, and ginger root in it, so I’m sure it is! I made a few changes, using a whole (small) beet instead of half, and using the juice from one lemon. I also added some honey, so I’m not sure if or how that affects the cleansing qualities of the smoothie. I thought the blend of the veggies with the lemon juice and ginger was good, but I liked having the smoothie a little sweeter. I used raw honey, which has more nutrients than the processed kind.

Also, I used a blender, so I cut my veggies into chunks for easier blending. If you’re using a juicer, you won’t need to do that. If you use a blender, you’ll probably have to stop and stir the ingredients a few times to help blend it, and you’ll have a thicker smoothie. Be sure to use organic veggies if you can! This smoothie does make you feel like you’re getting a little healthy boost, so if you’re in an unhealthy food rut, try this out for a refreshing change!

REJUVENATING BEET SMOOTHIE by NancyCreative, adapted from New Nostalgia

Makes about 2 servings (16 ounces)

  • 3/4 cup sliced carrots (about 1 large or 2 small carrots)
  • 1 medium-size cucumber, cut into slices or chunks
  • Juice from 1 large Lemon
  • 1-inch piece of Ginger Root, cut into small chunks
  • 1 small Beet Root, cut into chunks
  • 2 Tablespoons raw honey

Put all ingredients in your blender or juicer, and blend till smooth (if using a blender, you may have to stop it and stir to help the mixture along). Pour into 2 glasses and serve.

Have you ever made a smoothie with beets? What other healthy kinds of smoothies do you like to make?

Cheesy Roasted Cauliflower

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I really didn’t know what to expect when I was making this Cheesy Roasted Cauliflower. I had never tried roasting cauliflower before, so this was something new for me. I’m not a particularly big fan of cauliflower either, but I do love roasted veggies–so I thought it would be worth a try!

When I had my first taste of this, I thought, “Wow, this is good!” I really did. It surpassed my expectations. Who would have thought cauliflower could have tasted so good? The cauliflower is roasted, along with some sliced red onion, in a mixture of olive oil and lemon juice. Sour cream and shredded Cheddar cheese, added after the roasting, give this side dish a rich, creamy flavor. And the crumbled bacon on top is a nice touch, although this is great without the bacon, too, if you want to keep it meatless.

I’m sure this is something everyone in your family will love. It’s definitely worth making!

CHEESY ROASTED CAULIFLOWER by NancyCreative, adapted from Kraft Foods

Makes 4 to 6 servings

  • 8 cups cauliflower florets
  • 1 red onion, cut into 1/4-inch slices
  • Juice from 1 large lemon (about 1/4 cup)
  • 2 Tablespoons olive oil
  • 1/4 teaspoon black pepper
  • 1/2 cup regular or lite sour cream
  • 2 cups shredded Cheddar cheese (8 ounces) , regular or low-fat
  • Optional: 1 slice of cooked and crumbled bacon or 1 Tablespoon real bacon bits

Preheat oven to 450˚F.

In large bowl, combine first 5 ingredients; spread onto foil-covered rimmed 10 x 15″ baking sheet. Bake at 450˚ for 40 minutes, stirring after 20 minutes for even baking (you may get a few burnt edges on your sliced onions and cauliflower, but that’s okay!).

After cauliflower is roasted, spoon back into large bowl and stir in the sour cream. Then mix in the shredded Cheddar cheese. Spoon mixture into an oven-safe baking dish and bake an additional 5 minutes, or until cheese is all melted. Top with crumbled bacon or bacon bits, if using, and serve.

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This is a great dinner side dish. And something to keep in mind for special holiday meals. It’s not the healthiest way to prepare cauliflower, but it sure is good! Do you have a favorite cauliflower side dish?

Honey Roasted Carrots with Goat Cheese and Thyme

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I like lots of different veggies, but I’ve never been very crazy about carrots. I wish I liked them better because they’re so good for you! The only way I really like them is if they are cooked with some kind of glaze on them. I became inspired to try some kind of carrot side dish after I saw this recipe that included carrots, goat cheese, and thyme. I thought I’d add some honey, too, for a little sweetness, and I used more olive oil so I’d have a little extra glaze to spoon over the carrots. I love the lightly sweet flavor of the honey-olive oil glaze on these! The savory fresh thyme really compliments that flavor and the tangy crumbles of goat cheese add a nice punch. This side dish is a great combination of lightly sweet and savory flavors–hopefully with recipes like this I’ll be eating more carrots from now on! :)

HONEY ROASTED CARROTS WITH GOAT CHEESE AND THYME by NancyCreative, adapted from Food52

Makes about 6 servings

  • 2 pounds whole carrots
  • 1/4 cup olive oil
  • 1/4 cup honey
  • salt and pepper to taste
  • 1 Tablespoon fresh thyme leaves (about 5 to 7 sprigs of fresh thyme, depending on how big your sprigs are)
  • 1/3 cup crumbled goat cheese (chevre)
  • A few extra fresh thyme leaves from another sprig or two, for garnish

Preheat oven to 400˚F. Line a 10×15″ baking sheet with parchment paper; set aside.

Peel carrots and cut diagonally into thirds–if carrots are large, halve or quarter the pieces (doing this makes all the carrot pieces a more uniform size so they’ll cook evenly).

In a large bowl, mix olive oil and honey together, blending well. Add carrots and toss in olive oil/honey mixture. Season with a few dashes of salt and pepper. Add the fresh thyme leaves and toss all ingredients again until salt, pepper, and thyme are evenly distributed among the carrots.

Spread carrots on lined baking sheet and roast at 400˚F for 20 minutes, until tender–stir carrots halfway through the baking time so they are evenly heated.

Spoon carrots into a serving dish and crumble goat cheese over the warm carrots; garnish with additional fresh thyme leaves and serve immediately.

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Do you like carrots? What’s your favorite way to prepare them?

Lemon-Thyme-Rosemary Roasted Potatoes

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Roasted vegetables are so good, especially roasted potatoes! I had the opportunity to try a new kind of potato recently, compliments of Albert Bartlett–the Rooster Potato, grown by farmers in the U.S. The rooster potato has RoosterPotatoesa nutty, buttery taste, and I discovered when making these Lemon-Thyme-Rosemary Roasted Potatoes that it also roasts really nicely. The outer skin is pink, but when baked turns golden brown, and the inside is light yellow with a nice fluffy texture. It somehow keeps its fluffy texture inside even when it’s roasted! The Rooster Potato is a great-tasting potato and works wonderfully in recipes like this one.

These Lemon-Thyme-Rosemary Roasted Potatoes have a great lemony taste that really makes them different from your typical roasted potatoes. I love the tanginess of the lemon and the savory flavor of the herbs in this recipe. I found it at Southern Living and made a few changes…I added extra lemon juice, along with some rosemary, onion powder, and garlic powder for a little extra savory flavor. I never would have thought of flavoring potatoes with lemon, but I thought they were really good. And it’s easy to make, which is always a plus!

LEMON-THYME-ROSEMARY ROASTED POTATOES by NancyCreative, adapted from Southern Living

Makes 4 to 6 servings

  • 3 Tablespoons olive oil
  • 3 Tablespoons butter
  • 3 pounds Rooster Potatoes peeled or unpeeled, and cut into chunks (or substitute red potatoes)
  • 1/3 cup lemon juice
  • 2 teaspoons each of finely chopped fresh thyme and rosemary (or 1 teaspoon of each, dried; or you can use 4 teaspoons of just fresh thyme or 4 teaspoons of just fresh rosemary)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Preheat oven to 400˚F. Line a 15 x 10″ baking pan with aluminum foil; set aside.

Cook olive oil and butter in a large skillet over medium heat, stirring constantly, for about 3 to 4 minutes, until butter begins to turn golden brown. Remove butter mixture from heat and add in the chunks of potatoes, tossing gently until potatoes are all coated (the olive oil/butter mixture may splatter a little when you add the potatoes to it, so add them carefully!).

Spread the coated potato chunks in a single layer in a 15 x 10″ baking pan. (I lined my pan with aluminum foil so the pan would be easy to clean up).

Bake at 400˚F  for 40-45 minutes or until potatoes are golden brown and tender, stirring twice during the baking time so the potatoes bake evenly (I baked my potatoes for 45 minutes). When done, transfer the potatoes to a large serving bowl and toss with the lemon juice, thyme and/or rosemary, salt, pepper, onion powder, and garlic powder, until well coated. Serve immediately.

I hope you get a chance to try this recipe, because it’s soooo good! It’s a great side dish for a special meal any time of year!

What’s your favorite way of making potatoes?