Sweet Potato Caserole with Marshmallow Pecan Topping


  • Sweet Potatoes
  • Whole Milk
  • 4 Tablespoons of Butter
  • 1/2 teaspoon Nutmeg
  • Marshmallows
  • Pecans
  • Brown Sugar Glaze (butter, brown sugar)


Preheat oven to 350 degrees.  Peel and cut sweet potatoes into equal size pieces and boil until easily pierced with knife or fork.  Drain water out and cook on low heat until most of remaining water evaporates.  Add around 1 cup of milk, 4 tablespoons of butter and nutmeg (or combination of nutmeg and cinnamon).  Mash.  Salt and pepper to taste.  Butter/grease casserole dish and put mashed sweet potatoes in there.


Crush pecans to desired size.  In small skillet, put a pad of butter and heat.  Add pecans and continually stir.  Add a majority of your brown sugar glaze and cook for another minute or so.  Spread on top of sweet potatoes in dish.  Place a layer of marshmallows on top.  Drizzle the rest of the brown sugar glaze on top of marshmallows.


Bake at  350 for 15 to 20 minutes until hot.  Broil until it smells like smores!


Simple Ceviche – Light and Refreshing!

My first time making ceviche and it was a crowd pleaser! Feel free to tell me how you spiced it up!

Don’t forget to allow yourself at least 6 hours and make sure seafood is not frozen.

Fresh raw fish, scallops, conch and/or shrimp
Juicy limes -juiced (juice needs to cover the raw seafood in bowl)
Fresh diced veggies of choice (red onion, red/green peppers, avocado, tomatoes)
Sriracha sauce
Olive oil
Apple cider vinegar
Seasoning (salt, pepper, adobo, cayenne pepper)

Fresh seafood is the foundation here. Typically they stop serving ceviche after lunch because the fish won’t be fresh from the morning after that time. Cube it pretty small to the size of your liking and place in a marinating dish. Juice your limes and strain the seeds and pulp and pour it over your cube seafood and make sure it is completely covered. Toss it around a little to make sure every piece is touching the line juice. Then place Saran Wrap over the mixture and press it down on top of the mixtures that is actually touching it. This will help make sure the fish cooks properly. Let sit in refrigerator for 2 to 10 hours. Stir halfway through marinating. Some people think overnight is too long and some people don’t like it just after two hours, so I think six hours is a good medium.

An hour or so before you are ready, cut your red onion and harder veggies to the size of choice. Whisk about a quarter cup or so of apple cider vinegar with squirt of sriracha sauce, splash of olive oil, and spices to taste allocating a little heavy to accomodate for remaining ingredients. Put in red onions and peppers and let sit.

Once your seafood is done marinating, pour some of the lime juice out into a cup so that it isn’t too juicy. Then pour in your apple cider vinegar and veggie mixture and dice up the remaining veggies and mix in. Add cut up cilantro and avocado last.

Peruvian ceviche traditionally calls for raw garlic, but I wasn’t brave enough this time.

Let me know what you think!