Time for a Reappearance!

It's been a while, but I just had to share this super easy recipe I created for a sweet potato/pumpkin casserole. Since I didn't have milk, I replaced the used both canned pumpkin and applesauce and it turned out great!

3 large sweet potatoes

1 can pumpkin

4 ounces applesauce (1 single serving container)

3/4 c. sugar in the raw or brown sugar

1 t. vanilla

1 T. cinnamon

1/4 t. salt

2 eggs

dash of cloves

dash of nutmeg

Mini marshmallows

Poke a few small holes in the potatoes and roast at 350 degrees in a greased casserole dish for about an hour. Allow to cool.

When cool, scoop flesh out of potatoes and into a large bowl. Mash with a spatula or your favorite stick blender.

Add all ingredients except marshmallows to potatoes and mix well. Pour into the baking dish you had used for roasting the potatoes and top with marshmallows. Bake for 45 minutes at 350 degrees.

Yum!