Then, mash them with a potato masher or fork, and set them aside to cool. Drain and cool: After, drain the cooked sweet potatoes and add them to a large bowl.Simmer: Bring the potatoes to a boil and let them simmer for 15 minutes until they are fork-tender.Pour them into a large pot, saucepan, or dutch oven with just enough water to cover them. Prep: While you wait for the oven to preheat, peel, cube, and clean the sweet potatoes.Remove and let them cool before chopping. Roast the pecans: Meanwhile, pour pecans on a cookie sheet and roast for a few minutes.Preheat oven: First, preheat the oven to 350 degrees F and oil a casserole dish or baking dish with butter or non-stick baking spray.Watch the short video tutorial attached as it will guide you better through the cooking process. Cinnamon and nutmeg: For a true holiday spirit 🙂.However, I tend to use it because I love the aroma and extra flavors it adds to it. Vanilla extract: This is optional and can be omitted.Pecans: They add a nice crunchy texture to the whole dish.Brown sugar: It adds a nice touch of sweetness to it.Fresh Sweet Potatoes: Pick the ones which have no roots growing off of them.A true holiday staple, that is perfect for Thanksgiving, Christmas, or Easter! Cover with foil and warm it up in the oven before serving. Then, wrap it tightly in plastic wrap and refrigerate it for up to 2 days. However, if you do refrigerate it before baking, we would suggest removing it from the fridge at least 30 minutes prior to baking.Īlso, you can bake it first, and let it fully cool. You can choose to just assemble it, wrap it tightly in plastic wrap and bake it when ready. The beauty of this casserole is that you can make it a few days in advance and refrigerate it. You can alter this recipe if you like but try it as written the first time and you will be glad you did. Actually, it could be used for a meal too. This sweet potato casserole topped with pecan streusel and marshmallows is so good, many people serve it as a dessert instead of a side dish. It’s very comforting, and it tastes even better with a cinnamon filling and buttery cinnamon pecan topping! The crunchy topping paired with sweet marshmallows is another highlight of this casserole. Also, it is a delicious, mid-layer of cinnamon goodness. The best part of this dish is the brown sugar cinnamon filling. The potatoes are boiled and mashed, blended with some brown sugar, nutmeg, and cinnamon to elevate the fall flavors. There are many variations of this casserole floating out there, however, once you try this one, you won’t need any other recipe ever. So, we have the Angelus Marshmallow Company a big thank you for introducing us to such a sensational Thanksgiving side dish. It was a clever marketing ploy to get people to use their marshmallows in more recipes. Myself!īut I’m pretty sure you could top them with anything in your fridge or pantry and they’ll be equally irresistible.The first recipe for sweet potato casserole was published in 1917 by a marshmallow manufacturer. They were so yummy, I’m not even ashamed to admit polishing off the whole pan. I gave this batch a “Thanksgiving Leftovers” treatment with a drizzle of real maple syrup, some of our balsamic roasted cranberries, and a few toasted pecan pieces. For even more topping ideas, keep scrolling after the recipe card.
Break Out The Dip: The slices taste delicious dipped in guacamole or hummus and make a great chip substitute for nachos too.To reheat, place on a sheet pan and heat in a 350☏ toaster oven (or 325☏ with convection) until warmed through, about 10 minutes. Make Ahead: The cooked slices can be stored refrigerated in a covered container for 3 to 4 days.For even browning, make sure to flip or toss them halfway through the cooking time. Add the oiled and seasoned sweet potato slices to the basket and cook until fork-tender, about 12 to 16 minutes. Air Fryer: Preheat the air fryer to 370☏ or 375☏.
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