No Thanksgiving meal is complete without a sweet potato casserole. As a kid, this was all I wanted to eat. I think the marshmallows had something to do with it. This is my mother’s recipe, which was my aunt’s recipe before that. We had this as a side dish, but it could easily count as dessert instead. I slightly altered it to make it cannabis friendly, and a bit healthier.
- 2 large sweet potatoes (or large can of yams, drained)
- 1 cup fresh cranberries
- ½ cup flour
- ½ cup brown sugar
- ½ cup old fashioned oats
- 3-4 tbsp Cannabutter
- 1 tsp cinnamon
- pinch of salt
- Marshmallows (optional)
Pre-heat the oven to 375 degrees.
If using fresh sweet potatoes, peel and chop them into bite size pieces. Steam them until they are soft and put aside.
In a medium sized bowl, mix together the dry ingredients; flour, brown sugar, oats, cinnamon, and salt. Add the cannabutter and mix until it makes a crumble. This might be easiest to do with your hands.
In another bowl, mix together the sweet potato, cranberries, and half of the crumble mixture. Make sure to mix well so the sweet potatoes are evenly coated.
Put the sweet potato mix in a casserole dish or 9x9 pan and top it with the rest of the crumble mixture. Bake for 30 minutes or until the cranberries have popped and the top is slightly brown.
If you are using marshmallows, remove the dish from the oven and cover the dish with marshmallows, it does not matter if they are big or small. Set the oven on to the broiler and put the dish back in. Make sure to watch the marshmallows very carefully as you are roasting them and they will brown, then quickly burn if you do not take it out of the oven in time. It should take about 3 to 5 minutes. If one side is browning faster than the other, rotate the dish to keep it even.
Cooking Time: 60 minutes
Active Cooking Time: 25 minutes
Photos: Amber Finnegan