Lately I have been all about sweet potato casserole. I usually only like sweet potatoes in small doses- I love the taste but they are so dense that it’s hard to eat an entire one. Sweet potato fries are okay and I can probably eat half of a baked sweet potato but that’s about my limit. However, when they are mashed and sweetened, I’m able to eat as much as I want. I love the flavor of the sweet potatoes and they’re even better when topped with crunchy, gooey marshmallows. When I found this recipe which also adds a layer of candied pecans, I couldn’t resist trying it out for Thanksgiving but it would be absolutely perfect for Christmas as well. I altered the recipe a bit (making it a hybrid between the above recipe and the one found here) and also cut it in half since we were also making mashed potatoes.
This sweet potato casserole was super tasty. I loved how rich and sweet the potatoes were and the candied topping added a nice crunch. I also sprinkled a little salt over the candied topping before I added the marshmallows and it really complemented the sweet flavors well.
For the potatoes:
3 pounds sweet potatoes (I used three large potatoes), washed, peeled, and cut into 1-inch pieces
1/2 cup water
1/2 teaspoon vanilla
1/4 cup butter, melted
1/2 cup brown sugar
1 teaspoon salt
1/4 cup half and half
1/2 teaspoon pumpkin pie spice
For the topping:
1/4 cup brown sugar
2 1/2 Tablespoons flour
3 Tablespoons butter, melted
1/2 cup chopped walnuts (or pecans, I had walnuts on hand)
A couple of pinches of fleur de sel, optional
2 cups mini marshmallows
Place sweet potato pieces in a large pot and cover with cold water, adding an extra inch of water to the top. Bring to a boil then reduce heat and simmer for 15-20 minutes, or until potatoes are soft and easily pierced with a knife. Drain and return to pan. Heat over medium until extra water cooks off, about 2 minutes.
Mash potatoes then add water, egg, vanilla, butter, brown sugar, salt, half and half, and pumpkin pie spice. Mash until potatoes are smooth and ingredients are fully incorporated. Spread potatoes into an 8″ x 8″ baking dish.
In a bowl combine brown sugar, flour, butter, and walnuts for the topping. Mix well then spread over potatoes (they won’t be completely covered). At this point you can either bake the potatoes or refrigerate them until the next day.
Preheat oven to 375°. Sprinkle top of potatoes with fleur de sel (if using). Bake potatoes for 15-20 minutes, until topping is caramelized and center is warm.
Top with mini marshmallows and bake for another 5 minutes or so, until marshmallows are browned. Serve immediately.
I loved the flavor of this sweet potato casserole. It was nice and sweet and the extra sprinkles of salt added a great salty flavor. I loved the gooey marshmallows and the crunchy candied walnut layer added a great texture to this casserole. I almost wish I made a bigger batch so I would have lots of leftovers!
Are you a sweet potato fan?