Rebel Recipes: A Delectable Sweet Potato Casserole for Thanksgiving Egg Bowl
Football season flies by, and as Egg Bowl week arrives, the anticipation for the trophy’s return to Oxford is palpable. In sync with this classic rivalry, we present a Thanksgiving essential: the sweet potato casserole. Forget the marshmallow-pecan dilemma; we say more is more, incorporating both for a truly indulgent dish.
Expressing Gratitude:
As we gather at the Thanksgiving table, my gratitude extends beyond family to our Rebel Family. Ole Miss has gifted me enduring friendships, like the one with Evie, my accomplice in these recipes, and the camaraderie of DBC (if you know, you know!). Sending love on the holidays and always. And, of course, GTHMSU! LET’S GET THE EGG BACK HOME FOR THE HOLIDAYS!!
Emily’s Sweet Potato Casserole Recipe:
- 5 large sweet potatoes
- 1 can sweetened condensed milk
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 tbsp unsalted butter, melted
- 1 cup chopped pecans
- 1 bag mini marshmallows (probably only use half)
Detailed Instructions:
- Preheat your oven to 450°F. Bake the sweet potatoes for around 1 hour and 15 minutes until they’re soft.
- Once baked, peel the skins off the sweet potatoes.
- In a large mixing bowl, use a hand mixer to combine the sweet potatoes, sweetened condensed milk, vanilla extract, cinnamon, nutmeg, and melted butter until smooth.
- Gently fold in the chopped pecans into the sweet potato mixture.
- Transfer the mixture into a 9×13 casserole dish, spreading it evenly. Sprinkle additional cinnamon and nutmeg lightly atop the casserole for added flavor.
- Bake the casserole at 375°F for 25 minutes or until it’s warm throughout.
- Once baked, top the entire casserole with mini marshmallows. Broil for 5 minutes or until the marshmallows are puffy and lightly browned.
Hotty Toddy!
Emily Holly
About the Author:
Emily Evans Holly, a proud 2nd generation Ole Miss Rebel, graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. Her Ole Miss journey included accolades such as being a Taylor Medalist, a member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily, a former sports and entertainment banker in Nashville, now resides in Brentwood, TN, with her family, passionately supporting both Ole Miss and the New Orleans Saints.
Football season flies by, and as Egg Bowl week arrives, the anticipation for the trophy’s return to Oxford is palpable. In sync with this classic rivalry, we present a Thanksgiving essential: the sweet potato casserole. Forget the marshmallow-pecan dilemma; we say more is more, incorporating both for a truly indulgent dish.
Expressing Gratitude:
As we gather at the Thanksgiving table, my gratitude extends beyond family to our Rebel Family. Ole Miss has gifted me enduring friendships, like the one with Evie, my accomplice in these recipes, and the camaraderie of DBC (if you know, you know!). Sending love on the holidays and always. And, of course, GTHMSU! LET’S GET THE EGG BACK HOME FOR THE HOLIDAYS!!
Emily’s Sweet Potato Casserole Recipe:
- 5 large sweet potatoes
- 1 can sweetened condensed milk
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 tbsp unsalted butter, melted
- 1 cup chopped pecans
- 1 bag mini marshmallows (probably only use half)
Detailed Instructions:
- Preheat your oven to 450°F. Bake the sweet potatoes for around 1 hour and 15 minutes until they’re soft.
- Once baked, peel the skins off the sweet potatoes.
- In a large mixing bowl, use a hand mixer to combine the sweet potatoes, sweetened condensed milk, vanilla extract, cinnamon, nutmeg, and melted butter until smooth.
- Gently fold in the chopped pecans into the sweet potato mixture.
- Transfer the mixture into a 9×13 casserole dish, spreading it evenly. Sprinkle additional cinnamon and nutmeg lightly atop the casserole for added flavor.
- Bake the casserole at 375°F for 25 minutes or until it’s warm throughout.
- Once baked, top the entire casserole with mini marshmallows. Broil for 5 minutes or until the marshmallows are puffy and lightly browned.
Hotty Toddy!
Emily Holly
About the Author:
Emily Evans Holly, a proud 2nd generation Ole Miss Rebel, graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. Her Ole Miss journey included accolades such as being a Taylor Medalist, a member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily, a former sports and entertainment banker in Nashville, now resides in Brentwood, TN, with her family, passionately supporting both Ole Miss and the New Orleans Saints.