Sweet Potato Casserole

3 tablespoons Maple Sweet Potato Seasoning

6 large sweet potatoes

8 tablespoons butter

1/4 cup sour cream

2 cups mini marshmallows - for Sweet Potato Casserole

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1. Pierce sweet potato 5-6 times with a fork. Microwave sweet potatoes for 8-10 minutes each or until very tender.

2. Melt the butter in saucepan over medium-low heat. As the butter melts it will begin to foam and the color will go from lemony-yellow to toasty-brown. When the foaming stops, remove from the heat and stir in the Maple Sweet Potato Seasoning.

3. When the potatoes are cool enough to handle, peel, discarding the skins. In a food processor fitted with a metal blade or blender, add the potatoes and seasoned butter. Pulse 10 times or until smooth. Add the sour cream, and pulse just until combined. Do not over process - see cook's notes. Transfer to a 9x9 casserole dish.

4. Preheat oven to broil.

5. Top purée with marshmallows. Broil until lightly browned, about 1-2 minutes.

Cook's Note:

- If using an oven to cook sweet potatoes- arrange on a foil lined rimmed baking sheet and bake at 400ºF for 45 minutes or until very tender. Procced to step 2.

- If the sour cream is over processed, it makes runny sweet potatoes. Another option is to transfer the sweet potato purée to a bowl and fold in the sour cream by hand.

- If making ahead, at the end of step 3, cover and refrigerate for up to 2 days. When ready to serve, bake sweet potato purée at 300ºF for 20 minutes before moving to step 4.

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