Oma Margaret's Thanksgiving Casserole

This delicious sweet potato casserole was often made by my Oma Margaret. The recipe was recently passed down to me, and I put a modern twist on it with a base layer of moist corn bread--but kept her traditional southern topping of toasted marshmallows. The perfect balance of creamy, sweet, and salty, it truly tastes like being home for the holidays.

Corn Bread

1/2 cup butter (1 stick)

1/2 cup sugar

2 eggs

1 cup creamed corn (canned)

1/2 cup shredded cheddar cheese

1/2 cup flour

1/2 cup cornmeal

2 tsp baking powder

1/4 tsp salt

Sweet Potatoes

5 large red yams (approx. 3 lbs)

1/2 cup butter (1 stick)

1/3 cup brown sugar

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1 16-oz bag large marshmallows

Preheat oven to 350°.

Grease a 13" x 9" baking dish.

Peel the sweet potatoes and cut into chunks of even size (roughly in thirds).

Bring a large pot of water to boil and place sweet potatoes in pot. Boil for 30 minutes or until very tender.

While sweet potatoes are boiling start on the corn bread layer.

Beat butter and sugar until blended and smooth with an electric mixer.

Add eggs, one at a time, beating after each one.

Stir in corn and cheese with a wooden spoon.

Stir in remaining ingredients.

Spread evenly in the pre-greased pan.

Bake in oven for 15 minutes, just until lightly set but not firm.

Remove from oven and let cool while you finish preparing sweet potatoes.

Strain boiled potatoes and return to pot.

Mash using a potato masher or ricer.

Add butter, salt, and spices.

Mix vigorously until well blended and smooth.

Gently place sweet potatoes in clumps atop the corn bread, then smooth with a rubber spatula to create an even layer.

Place pan in oven and bake for 30 minutes.

Remove from oven.

Cut large marshmallows in half lengthwise, and place in decorative pattern on top of casserole.

Place in oven on broil for 3-4 minutes, watching carefully so marshmallows are toasted but do not burn.

Remove from oven and allow to set for a few minutes before serving.

Enjoy!