Christmas Worthy Sweet Potatoes
It feels like Thanksgiving gets all the sweet potato glory, when Christmas dinner is just as special! The way I see it, Christmas is a chance to redeem myself on a dish gone wrong, or an opportunity to fix something that didn’t quite make the menu for Thanksgiving. My mother in law asked me to bring sweet potatoes for our family Thanksgiving meal. She wanted me to make “the kind with just canned sweet potato and mini marshmallows on the top.” I asked her if I could prepare them my way since I’m bringing the dish, and she happily obliged. I went to Pinterest to find a little bit of an elevated recipe that would taste and look better than canned sweet potatoes. But, I still wanted an easy recipe, because if I’m making sweet potatoes then chances are I’m making 10 other dishes too! I ended up comparing several recipes from Pinterest, and creating my own recipe between them. It was so delicious I am making it again for Christmas this month!
I like this recipe because you can roast and season the sweet potatoes ahead of time, and just store them in the fridge until it’s time to top with marshmallows and bake before serving. This is such a low stress dish! I hope you like it as much as my family does.
3 pounds sweet potatoes
1 cup brown sugar
3 tablespoons butter melted
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 cups large marshmallows
toasted pecans
Directions:
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I like this recipe because you can roast and season the sweet potatoes ahead of time, and just store them in the fridge until it’s time to top with marshmallows and bake before serving. This is such a low stress dish! I hope you like it as much as my family does.
Sweet Potato Casserole
Sweet Potato Casserole Recipe is a classic side dish that is easy and festive! Fresh sweet potatoes are roasted and mashed with brown sugar and cinnamon, then spread in a casserole dish and topped with marshmallows! Author: Stefanie Hathaway
Prep time:
Serving size: 8
Calories per serving: 297
Ingredients:
Serving size: 8
Calories per serving: 297
3 pounds sweet potatoes
1 cup brown sugar
3 tablespoons butter melted
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 cups large marshmallows
toasted pecans
Directions:
Poke sweet potatoes with a fork all over, then roast on a foil lined cookie sheet at 400 degrees. If your oven has the convection roast feature, this can take your cooking time down significantly. Cooking time varies based on the size of your potatoes, but check them at about an hour or ½ hour with a convection oven. Turn potatoes once, about half way through.
While those are cooking, you can candy your pecans! Just toast the pecans in butter on the stove. Now, add brown sugar and stir constantly, watching it melt and adhere to the pecans. Now add some cinnamon and a shake of kosher or sea salt. So delicious! Spread them out on a parchment lined baking sheet to cool. You’ll have to taste them, but save enough for your topping!
The sweet potatoes are done when they are very soft when grabbed with tongs, we are just looking for them to cook entirely, and they’ll caramelize and bring lots of good flavor and smell as they roast! This method is much tastier than boiling your potatoes.
Let them cool a while, and then take the peels off. They should come easily after roasting! Mash up the potatoes in a large bowl to your desired consistency- some like little chunks/texture, or you may prefer whipping them with a hand mixer for super smooth potatoes.
Now it’s time to add the seasonings. The sugar content in sweet potatoes varies greatly depending on size, variety and season, so please taste it before you add sugar. Add up to a cup brown sugar, the cinnamon and salt to the mixture. Taste it and adjust as needed.
Put mixture in a greased pan (Even better if it’s a pretty casserole pan!) and top with mini marshmallows. They are pretty tacky, but everyone loves them and they taste great, so I keep doing them! Then sprinkle your candied pecans all throughout and bake at 375 for 20ish minutes until the marshmallows brown up.
Enjoy!
While those are cooking, you can candy your pecans! Just toast the pecans in butter on the stove. Now, add brown sugar and stir constantly, watching it melt and adhere to the pecans. Now add some cinnamon and a shake of kosher or sea salt. So delicious! Spread them out on a parchment lined baking sheet to cool. You’ll have to taste them, but save enough for your topping!
The sweet potatoes are done when they are very soft when grabbed with tongs, we are just looking for them to cook entirely, and they’ll caramelize and bring lots of good flavor and smell as they roast! This method is much tastier than boiling your potatoes.
Let them cool a while, and then take the peels off. They should come easily after roasting! Mash up the potatoes in a large bowl to your desired consistency- some like little chunks/texture, or you may prefer whipping them with a hand mixer for super smooth potatoes.
Now it’s time to add the seasonings. The sugar content in sweet potatoes varies greatly depending on size, variety and season, so please taste it before you add sugar. Add up to a cup brown sugar, the cinnamon and salt to the mixture. Taste it and adjust as needed.
Put mixture in a greased pan (Even better if it’s a pretty casserole pan!) and top with mini marshmallows. They are pretty tacky, but everyone loves them and they taste great, so I keep doing them! Then sprinkle your candied pecans all throughout and bake at 375 for 20ish minutes until the marshmallows brown up.
Enjoy!
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
Stefanie Hathaway
Monthly Newsletter Contributor since 2016
Email the author! stefanie@dvo.com
