Por Qué No Los Dos Sweet Potato Casserole

Indeed, por que no los dos? And of course I mean, why not top my sweet potatoes with both pecans and mini marshmallows?

As I was noodling on this Sweet Potato Casserole recipe, I kept waffling on the topping. I love a crispy pecan crust. And yet, mini marshmallows just felt whimsical and nostalgic. Apparently nostalgic of someone else's childhood as my mom never made her sweet potatoes this way. In fact, the sweet potatoes on our Thanksgiving table always seemed to be somewhat of an after thought. But this particular recipe can go to bat against the favorites - the stuffing, the mac'n'cheese, the corn pudding.

Hand to God, this was the first dish polished off at our Friendsgiving.

So all that to say, if you too are torn between pecans or marshmallows - live large baby! Throw them both on your casserole and be the Thanksgiving Hero.

Por Qué No Los Dos Sweet Potato Casserole

Ingredients

For the sweet potatoes

·       8 large sweet potatoes

·       3 tbsp maple syrup

·       2 tsp salt

·       1 tsp cinnamon

·       1 tsp chili powder

·       4 eggs

For the topping

·       3 tbsp butter, cubed and chilled

·       ½ cup brown sugar

·       1 cup pecans, chopped fine

·       Pinch of salt

·       ½ cup mini marshmallows

Preheat oven to 425F.

Prick each sweet potato a few times with a knife or fork. Place on baking sheet lined with foil. Bake for 60-90 mins, depending on size, until fully cooked through. You should be able to very easily pierce the potato with a knife.

Remove the potatoes from the oven. Slice each potato in half and allow to cool.

Prepare the topping while the potatoes cool. Combine the butter, brown sugar and nuts in a small bowl. Cut the butter into the sugar until it resembles the size of small peas. Ensure the butter is evenly dispersed throughout the sugar and pecans. Chill in the fridge.

Scoop the flesh of each potato into a large mixing bowl. Discard the remaining skins. Mix in the maple syrup and sprinkle over the salt and spices. Begin to whip the potatoes using a hand mixer. Adjust the seasoning to taste if needed. Then add the eggs and continue to whip the potatoes until fully incorporated and fluffy.

Pour the whipped potatoes into a greased 2.5qt baking dish. Smooth the surface. Scatter the brown sugar, pecan topping evenly over the potatoes.

Reduce oven heat to 350F. Bake for 50-60 minutes until the top is bubbling and crisp.

Immediately scatter mini marshmallows over the top of the casserole. Brulé the marshmallows with a kitchen torch or oven broiler until golden brown.

Serve hot.

Serves 8

Gluten Free Friendly!

Double check that your nuts are not cross-contaminated!