Sweet Potato Casserole - Like Mom Used To Make

Have you ever realized out that you've been calling something by the wrong name, 
for your entire life?

I'm sure there are lots of things I get wrong that I'm not even aware of,

but one thing I learned is that 
the sweet potato "pie" my mother made every year for Thanksgiving,

was clearly NOT a pie.
Nope.

 This realization hit me a few years ago when I was discussing 
Thanksgiving menus with a co-worker.

She was telling me about all of the pies her family makes for dessert each year...

Apple, pumpkin, pecan, sweet potato.

Say what?
"You have your sweet potato pie for dessert"?

She looked at me like I had the IQ of a turkey,

and said, "uh, don't you"?

Let's just say I ate a big slice of humble pie right then and there.

All this time, I'd grown up thinking that 

the sweet potato side dish my mom made was a pie.

That's what she called it, and I never thought to question it.

True, it had no crust, but recipes abound for crustless sweet potato pie.

However, one of the prerequisites a pie must have,

 is that it can be sliced into a nice, solid triangular piece.

If sweet potato "pie" is served with a spoon,

and deposited on a place like a dollop of mashed potatoes, 

well, then, it's just a casserole masquerading in a pie plate.

My mother made this pie, er, casserole, every Thanksgiving that I can remember.

I'm guessing that she found the recipe in the 1960's 
on the back of a sweet potato can, or in a magazine, like McCall's.

She always used canned sweet potatoes, but I use fresh.

She also added butter, which definitely ups the YF (Yum Factor);

I prefer to leave it out to keep it healthier. 

 Recipes like this are all over Pinterest, so I'm well aware 
that I'm not coming up with anything new here;

I just want to share one of my family's Thanksgiving favorites.

It happens to be darn tasty, by the way. 

And it's easy as pie...even though it's not pie. 

Some notes you may find useful:

I use a 9" deep dish pie plate. 

Four to five large sweet potatoes are just the right amount.

Canned sweet potatoes are fine to use, if you prefer.

Only about half of the 20 oz. can of crushed pineapple is needed. 

Use the other half for my Cranberry Awesomesauce.

Blot the pineapple rings and cherries with paper towel to remove excess moisture.

Feel free to add more brown sugar, to suit your taste.

The casserole can be made in advance, and kept in the refrigerator 

until ready to bake. 

Marshmallows should be added during the last 10 minutes of baking.

Ready? Let's (casser)ROLL!

SWEET POTATO CASSEROLE

(recipe source unknown)

4-5 large sweet potatoes (or 48 oz. canned sweet potatoes)

1 20 oz. can crushed pineapple, undrained (the recipe uses only half the can)

1 20 oz. can pineapple rings

2 tablespoons brown sugar (or more, to taste)
1/3 - 1/2 stick butter, melted (optional)

Maraschino cherries (about 12)

Marshmallows (about 7)

If using fresh sweet potatoes, peel, and cut into large chunks. Place potatoes in pot and cover with water. 

Bring to a boil and cook until potatoes are soft, and easily pierced with a fork (about 15-20 minutes). Drain.

Mash potatoes until creamy. 

Stir in half the can of crushed pineapple, including the juice. Potato mixture should be moist. 

Add brown sugar, and mix thoroughly.

If using butter, add, and stir until completely incorporated.

Transfer potato mixture into a 9" deep dish pie plate, and smooth top.

Decorate top with pineapple rings and cherries (blot the pineapple rings and cherries with paper towel to remove excess moisture).

Bake at 350°until hot, approximately 30 minutes.

Add marshmallows last 10 minutes, and watch carefully so they do not burn.

 I'd put money on the fact that many of you who are reading this 

probably make a mean sweet potato pie...the real deal.

I'm curious -- do you eat it with the main course, or for dessert?

Crust or crustless?

Now that I've gotten over the sheer embarrassment of 

my sweet potato "pie" faux pas,

and embraced it for what it is...

my casserole is welcome to have a place at my Thanksgiving table, 

 alongside the turkey, stuffing, and cranberry sauce.

But I'm still going to call it a pie.

Linking with:
Wow Us Wednesday
Simple and Sweet Friday 
Let's Get Real 
Foodie FriDIY