Misty Chili with Sweet Potatoes
📜 Collection: UK15 | ✍️ Attribution: Moonlite | 📂 Category: Sides A comforting vintage casserole featuring tender sweet potatoes baked in a sweet vanilla butter glaze and topped with toasted marshmallows. This classic side dish offers a delightful balance of rich and sweet flavors.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | None | 4-6 servings |
🔪 Key Equipment
- Medium saucepan
- Baking dish
- Small bowl
- Colander
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 medium | Sweet Potatoes | Peeled and sliced |
| 1 cup | Sugar | Granulated |
| 1 teaspoon | Vanilla | Extract |
| 3 tablespoons | Butter | Melted |
| As Needed | Marshmallows | For topping |
| 1 cup (Optional) | Cream or Pet Milk | Can be used as a variation instead of marshmallows |
Instructions
Step 1: Prep and Boil
- Peel and slice the 4 medium sweet potatoes.
Step 2: Cook and Assemble
- Boil the potato slices in salted water until tender.
- Drain the potatoes thoroughly and place them in a baking dish.
Step 3: Mix and Bake
- In a small bowl, mix the 1 cup sugar, 1 teaspoon vanilla, and 3 tablespoons melted butter.
- Pour this mixture evenly over the sweet potatoes in the baking dish.
- Bake at 400°F for 15 minutes until hot and bubbling.
Step 4: Topping and Finish
- Cover the top generously with marshmallows and return to the oven to brown for about 5 more minutes until golden brown and gooey.
💡 Make-Ahead & Storage: You can assemble the dish ahead of time up to the baking step and refrigerate it for up to 24 hours before baking.
Original Recipe Scan
