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Mashed Sweet Potato Casserole
Makes four ounces

2 cups boiled sweet potatoes (or use canned sweet potatoes, as above) 4 ounces softened cream cheese (or more for bigger batch of potatoes) 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1 tablespoon brown sugar 1 cup pecans Marshmallows

If using raw sweet potatoes, boil them until soft and easy to mash. I use the canned sweet potatoes and drain off the liquid. I then use an old-fashioned hand potato masher to work them. Add the cream cheese, nutmeg, cinnamon and the brown sugar and continue to mash all together to get everything well blended. Spread the mashed and seasoned sweet potatoes into your casserole dish, then spread pecans over the casserole. Bake covered with foil at 350 degrees for 30-45 minutes, until the casserole contents are heated through. Remove from the oven and spread marshmallows over the top of the casserole. Return to the oven to melt the marshmallows – about 15 minutes should do the trick. This makes a good-looking casserole if you want to set it on hot pads on the table. However it will be very hot and dangerous to pass around the table. It’s best if portions are served on each plate by the hostess or host. Just be sure everyone gets some of the marshmallows with their serving. Readers with questions or comments for Dave Kessler may write to him in care of this publication.