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Bento Recipe: Sweet potato casserole


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Mashed sweet potatoes covered with pecans and marshmallows. I hear that it is illegal in some states to not cook this for either Thanksgiving or Christmas.

What you need:

    4 medium-sized sweet potatoes
    1 tbsp of melted butter
    1/4 cup of milk
    1/4 tsp of salt
    1/4 tsp of cinnamon
    2 tbsp of brown sugar
    1 cup of chopped pecans
    2 cups (or more!) of mini-marshmallows

Bake the sweet potatoes either in the microwave or in a conventional oven. Break off the hard bits at the ends, then skin them. The flesh should lift right out of the skin. Add the milk and butter, then mash the potatoes in a medium sized mixing bowl until they're reasonably smooth. Add in the salt, cinnamon, and sugar, and mix well. Put the potato in a 9x13 pan or casserole dish; the potato should be an inch to an inch and a half deep. Smooth the surface with the back of a large spoon, cover it with chopped pecans, then top with the marshmallows. Bake this at 350 degrees until the marshmallows puff and brown, which should take about 10 minutes, but keep an eye on it in case they darken earlier.

Sweet potato casserole tarts: Get some pastry shells and fill them with sweet potato mix, pecans, and marshmallows. Bake at 350 until the marshmallows brown. These make handy litte individual servings for bento boxes.