Aunt Marian’s Sweet Potato Casserole is one of those yummy 1950’s casseroles that shows up on the menu at every Listi holiday. It’s sweet, tangy (from the orange juice concentrate), and gloriously marshmallowy.
It all starts with some cans of Bruce’s Yams.
Aunt Marian’s Sweet Potato Casserole
6 (29oz.) cans Bruce’s yams (drained and syrup set aside in a bowl)
1 small can frozen orange juice concentrate, thawed
4 tbsp brown sugar
1/2 tsp cinnamon (or more to taste)
4 tbsp melted butter
mini marshmallows for topping
Drain the juice from the yams into a bowl and set aside.
In a large pot, mash the yams, remove any strings.
Use mixer and beat until smooth.
Add 1/2 to 3/4 can of thawed orange juice concentrate, brown sugar, and cinnamon to taste. Pour in melted butter. Add juice from the yams until desired consistency (I usually add 3/4 to 1 cup) and cook on low to mix together.
Pour into a buttered casserole dish.
Bake covered at 350 degrees for 45 minutes.
Top with marshmallows and put back in the oven (uncovered) until they start to turn light golden brown.
