The above said adjustment are fresh sweet potatoes. I never gave them much thought in the past for many reasons; the number one reason is that I was raised on canned and the second reason was I was under the impression that it would be too much hassle. Now that I have had it this way I will never go back to the canned version again.
I would also like to note that in the past I have always just added a bit of this and a bit of that, I honestly had no idea of even the slightest measurements so making it yesterday took a bit longer but alas it is done and I now have a recipe to share.
Twice Baked Sweet Potato Casserole
8-10 lbs. sweet potatoes
1 stick unsalted butter, softened
1/3 block of cream cheese, softened
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. vanilla extract
½ tsp. salt
¾-1 cup light brown sugar
1 bag mini marshmallows
Preheat the oven to 400 degrees. Place the sweet potatoes directly on the wire rack and bake for 60 minutes or until done. Think baked potato but a bit softer. After they are done set them on a heat proof surface and cool until comfortable to touch. I find that it is easier to melt the butter and cream cheese into the mix if it is still slightly warm.
Scoop the sweet potato flesh into a large bowl and add the cream cheese and butter, stirring until completely melted.
Stir in the cinnamon, nutmeg, salt, ¾ cups brown sugar and vanilla extract. Taste and add the last ¼ cup of brown sugar as needed.
Put into a 9x13 dish and bake for 15-20 minutes. Top with mini marshmallows and bake for 15 minutes longer or until the marshmallows are browned.
Unfortunately I forgot to take a picture of the casserole, during all the hoopla and lending a hand it just slipped my mind, so that post will just have to borrow a picture until a little later. The picture I borrowed looked exactly like mine except I use more marshmallows and baked it in a rectangle dish. I found the picture here. Not to worry I will be making this again, soon and posting the picture, my picture.