Everytime my mom made this dish, all three children would come running to the dinner table, enticed by the fiery steaming vegetables smothered in bubbling marshmallows. With pumpkins being incredibly cheap and obtainable this time of year –– either by merit of having leftovers from our carving or them being on discount in stores post-Halloween –– making this dish was incredibly easy. Coming from a family who would often get home-cooked meals, when I now reflect upon the past, some part of me regrets taking my mom’s home-cooked meals for granted. After flipping through pages of menus, or visiting countless restaurants, I have realized that those years of eating a pumpkin and sweet potato casserole were truly precious.
Throughout the years, my mom had gained experience when making this dish. I remember the first few times she made the casserole the marshmallows were practically charcoaled. Now though, I notice my mom carefully watching the marshmallows while she cooks them. This way, the marshmallows have a crispy outside yet soft and sweet inside. This dish combines the perfect amount of crispiness and softness, as the marshmallows balance out the sweet potatoes and pumpkins well.
In addition to a great Halloween treat, the casserole is delicious when eaten with turkey at the Thanksgiving table. The sweet dish adds not only more color to your plate, but also more flavor.
*As the writer’s mother does not use one specific recipe and takes inspiration from those online, the instructions here is sourced from https://www.allrecipes.com/recipe/13478/sweet-potato-casserole-ii/
Ingredients:
- 5 sweet potatoes, peeled and sliced (this base can be replaced with either a 1:1 ratio of pumpkin to sweet potato or entirely pumpkin –– all in the same amounts)
- Brown sugar
- Margarine (or butter as a substitute)
- 3 tablespoons of orange juice
- Pinch of cinnamon
- Bag of miniature marshmallows
Instructions:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Place the pumpkins and sweet potatoes in a saucepan with water that is enough to cover the potatoes. Bring to a boil and cook until tender (around 15 minutes). Remove from the heat, drain, and mash.
- Place mashed mixture in a large bowl. Add brown sugar, margarine, orange juice, and cinnamon; mix with an electric mixer until blended.
- Bake in the preheated oven until casserole is heated through and marshmallows are puffed and golden brown (25-30 minutes)
About Corey Shen
Corey Shen is a member of the class of `26 at Phillips Academy.
