How does football season always pass so quickly? It’s Egg Bowl week again, and I know that trophy is itching to come home to Oxford. As classic as the Egg Bowl rivalry is our recipe for this week, the Thanksgiving staple of sweet potato casserole. People think you have to choose between marshmallows and pecans, but I believe more is more and always incorporate both.
As we gather around our Thanksgiving table, I am thankful not just for family but specifically for our Rebel Family. Ole Miss has brought me so many wonderful friends who have become family, such as my dear friend Evie who lets me do these recipes, as well as DBC (if you know, you know!). Sending you all love on the holidays and always. And remember, GTHMSU! LET’S GET THE EGG BACK HOME FOR THE HOLIDAYS!!
Emily’s Sweet Potato Casserole
-5 large sweet potatoes
-1 can sweetened condensed milk
-1 tbsp vanilla extract
-1 tsp cinnamon
-1/2 tsp nutmeg
-3 tbsp unsalted butter, melted
-1 cup chopped pecans
-1 bag mini marshmallows (probably will only use 1/2 bag)
1) Bake potatoes on 450° for around an hour and 15 minutes until soft.
2) Peel skins off potatoes.
3) Mix all ingredients (aside from pecans and marshmallows) with hand mixer.
4) Gently fold in pecans.
5) Put in a casserole dish (9×13). Sprinkle additional cinnamon and nutmeg lightly atop the casserole.
6) Bake at 375° for 25 mins until warm throughout.
7) Top entire casserole with marshmallows. Broil for 5 minutes until puffy and browned.
Hotty Toddy!