Topped with Marshmallows

Posted on December 16, 2010

It seems that there are two types of people when it comes to a Sweet Potato Casserole: Those who cover theirs with toasty melty marshmallows, and those who don’t.  Do you think I am biased?

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You already know I love to sneak dessert-like side dishes onto my table.  Why wouldn’t I top my Sweet Potato Casserole with candy? To be honest, this is the way I grew up eating sweet potatoes.  Each time I see a recipe for a casserole topped with something delicious like a pecan streusel or turned savory I’m tempted to try it, but why mess with something that is just right?

This recipe is actually a lot healthier than you might think.  It is filled with nutrient-dense sweet potatoes, canned pumpkin (yes, pumpkin!), spices and and a secret ingredient:

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I got the idea of using pumpkin butter in a Food and Wine recipe a couple of years ago.  I haven’t turned back since.

The other secret to this recipe is the roasted sweet potatoes.  Yes, you can microwave them to cut down on time, but roasting them adds so much flavor.

To begin, line a cookie sheet or jelly roll pan with foil and non-stick spray.  Top with your sweet potatoes and poke holes in them to prevent any oven explosions

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Roast them for an hour or so, or until they are nice and tender to the touch

The softer they are, the easier they will be to peel.  I usually roast the sweet potatoes the night before so that I can peel them easily when they are cool, no burnt fingers required

Place them in a mixer with a can of pumpkin and combine until most of the mixture is pureed but some chunks still exist (you can also mash by hand if you don’t have a mixer)

Add in your pumpkin pie spice, pumpkin butter, a dash of salt and a bit of vanilla

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Once well-combined, place in a large greased baking dish

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Cover with foil and bake until hot

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Remove the baking dish from the oven and top with marshmallows

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Broil for a minute or two, until your marshmallows are lightly browned.  I recommend putting foil or a sheet pan below the baking dish in case you have any drippings

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Sweet Potato Casserole
Serves 12

Ingredients:
8-10 medium sweet potatoes, about 5 pounds
1 15-ounce can of pumpkin, (not pumpkin pie filling)
1 cup pumpkin butter
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1-lb bag of mini marshmallows

Directions:
Pre-heat oven to 400 degrees
Line jelly roll pan or cookie sheet with foil and non-stick cooking spray
Poke sweet potatoes with a fork and spread out on baking sheet; roast in oven for about an hour or until they are tender
Once sweet potatoes are cool, peel them; cut a slit in the skin of each sweet potato and then peel with fingers
Place them in a mixer with pumpkin and combine until most of the mixture is pureed but some chunks still exist (you can also mash by hand if you don’t have a mixer)
Add pumpkin pie spice, pumpkin butter, salt and vanilla
Once well-combined, place in a large baking dish sprayed with non-stick cooking spray
Cover with foil and bake about 30 minutes or until hot
Remove the baking dish from the oven and top with marshmallows
Put oven on broil and bake casserole for 1-2 minutes, or until marshmallows are lightly browned

Which camp are you in? With marshmallows or without?

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