I microwave the sweet potatoes with 1 TB of water
so as to retain their utmost flavor
versus boiling them in the traditional fashion.
This makes for a phenomenal sweet potato casserole...
Par-Cook: 7-10 Mins.
Bake: 30 to 35 Mins.
4 (about 1 lb.) of regular-size sweet potatoes, peeled and cut into 1/2" cubes
2 tablespoons cold, unsalted butter, diced
2 tablespoons real maple syrup (more or less, to your desired sweetness)
1 tablespoon orange juice
1/4 teaspoon ground cinnamon
Pinch of freshly ground nutmeg
--2 cups miniature marshmallows
Preheat oven to 350 degrees. Set aside an 8x8" casserole dish.
Place sweet potatoes in a medium glass bowl with 1 tablespoon water, cover with a large microwaveable plate, and cook in microwave on high for 7 minutes. Stir, recover, and microwave in for 1 minute -- 3 times; for a total of 10 minutes, just until sweet potatoes are fork tender.
Using mitts, as bowl will be hot, remove from microwave (do not drain). Add butter, maple syrup, orange juice, cinnamon, and nutmeg; toss to combine just until butter has melted. Spread evenly into prepared baking dish. Top with miniature marshmallows.
Bake, uncovered, for 30 to 35 minutes in preheated oven, until marshmallows are puffy, golden brown and crispy. ~ Enjoy!
If you prefer a fluffy and smooth sweet potato casserole, simply use a hand mixer to beat the mashed sweet potatoes and other ingredients (except marshmallows), then top with marshmallows before baking.