Sweet Potato Casserole with Mini-Marshmallows and Pecans
2
Points®
Total time: 2 hr 20 min • Prep: 20 min • Cook: 1 hr 45 min • Serves: 12 • Difficulty: Easy
Search no further for your favorite Thanksgiving side dish: This recipe for sweet potato casserole with mini-marshmallows and pecans is it! In our version, we roast the sweet potatoes first for maximum flavor and replaced a portion of the spuds with cooked carrots. And since everyone has different preferences, we've listed a few different ways to vary this recipe, although they all make enough for 12 servings. For a more savory take, try the sweet potato pie with pepita crumble. For a slightly more modern and interesting take, try the orange gremolata version. The orange zest will be a pleasant surprise for your guests!
Ingredients
Cooking spray
5 spray(s)
Uncooked sweet potato
2½ pound(s)
Carrots
¾ pound(s)
Unsalted butter
1½ Tbsp
Fresh ginger
1½ tsp
1% low fat milk
½ cup(s)
Table salt
¾ tsp
Mini marshmallows
¾ cup(s)
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
2 Tbsp
Instructions
1
Preheat oven to 400°F. Line a rimmed baking sheet with foil. Coat an 8-inch square baking dish with cooking spray.
2
Prick potatoes all over with a fork. Place potatoes on prepared baking sheet. Roast until fork-tender, about 1 hour. Cut potatoes in half; cool 15 minutes. Reduce oven temperature to 350°F.
3
Meanwhile, place carrots in a large saucepan and add enough salted water to cover them by 2 inches; bring to a boil over high heat. Reduce heat to medium-low; simmer carrots until very tender, about 25 minutes. Drain; set aside.
4
Melt butter in a small skillet over medium heat; cook, swirling pan occasionally, until golden brown, 5-6 minutes.
5
Puree carrots, browned butter, and ginger in a food processor, scraping down sides of bowl with a spatula; transfer to a large bowl.
6
Scoop flesh from potatoes into food processor; add milk and salt. Puree, scraping down sides of bowl with a spatula, until smooth; stir into carrot puree until blended.
7
Spread sweet potato mixture in an even layer in prepared baking dish. Bake until hot, about 35 minutes. Sprinkle with marshmallows; bake until marshmallows are golden, about 10 minutes. Sprinkle evenly with pecans; serve.
8
Serving size: 1/2 cup
9
VARIATIONS For a modern riff on this old favorite, prepare the recipe as directed but instead of topping with marshmallows and pecans, try one the toppings below:
10
SWEET POTATO CASSEROLE WITH PEPITA CRUMBLE Spray a small skillet with cooking spray; set over medium heat. Add 1/2 cup rolled oats, 1/4 cup pepitas, and 1 tsp ancho chile powder. Cook, stirring occasionally, until oats are golden and pepitas are toasted, about 6 minutes. Transfer to a small bowl and cool. Stir in 8 tsp brown sugar, 4 tsp olive oil, and 1/4 tsp salt. Sprinkle over casserole and bake until crisp, about 10 minutes.
11
SWEET POTATO CASSEROLE WITH ORANGE GREMOLATA Mix 2/3 cup chopped fresh flat-leaf parsley, 2 minced small garlic cloves, and 1 tsp grated orange zest in a small bowl. Sprinkle over casserole just before serving.
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