There are several kinds of sweet potatoes—this incredibly versatile root comes in various types, ranging in colors, textures, and flavors. But I believe the Jewel is my least favorite kind, despite its coppered skin and vibrant orange flesh; it lacks flavor. But sometimes, we must find ways to use fruits, roots, or vegetables to create something tasty and nourishing. And that is what I have done here. I found a sweet potato recipe to recreate and fell in love. So today, I present a Sweet potato casserole with marshmallows.
Although this is not my favorite sweet potato, it is the go-to for traditional baking and casseroles. It is also very moist and tender when cooked.
I have never been a fan of candied yams or any dish with marshmallows. But I wanted to like it, but almost every time I have had candied yams—it was excessively sweet. So for the love of my family, who loves candied yams, I figured out how to pair Jewel sweet potatoes with the right ingredients to create something I now look forward to, my Sweet Potato Casserole with Marshmallows.
Of course, I turned to my favorite food blog, Dinner at the Zoo, to find a companion sweet potato dish to complement my loaded Cheesy Smash Potato Casserole. Sara created a fabulous sweet potato Casserole with Marshmallows that I experimented with and adjusted to my liking.
This fantastic casserole has now become a tradition at our Thanksgiving table.
You can find the original recipe here, but here is my adjusted version.
INGREDIENTS
Casserole
Two pounds of sweet potatoes cleaned
The Zest of one orange
Juice of two oranges
Six tablespoons melted butter
1/4 cup oat milk
1/4 cup packed brown sugar
Three tablespoons maple syrup
Dash of ground clove
Two teaspoon cinnamon
Two teaspoon vanilla
One teaspoon of cardamom
EVOO
Topping
1/2 cup packed brown sugar
1/2 cup flour
Four tablespoons melted butter
1/4 cup chopped walnuts
1.5 cup miniature marshmallows
How to make it
- Preheat the oven to 350 degrees.
- Line a sheet pan with foil and coat it with olive oil.
- Prick the potatoes with a fork and place them on the pan.
- Bake the potatoes until tender, forty-five minutes to an hour.
- When the potatoes are cool enough to handle, cut them in two, scoop out the insides, and place them in a large bowl.
- Add the six tablespoons of butter, oat milk, brown sugar, maple syrup, cinnamon, cardamom, clove, orange juice, orange zest, and vanilla to the bowl.
- Use a potato masher to mash potatoes.
- Add some of the marshmallows and mix some more.
- Grease a two-quart baking dish with olive oil.
- Combine the brown sugar, flour, melted butter, and walnuts until crumbly.
- Sprinkle half of the crumb topping at the bottom of the baking dish and spread the sweet potato mixture evenly in the pan.
- Sprinkle the remaining crumb topping over the sweet potatoes.
- Bake for twenty-five to thirty minutes or until the topping has lightly browned.
- Remove from the oven, sprinkle the marshmallows over the top, then return to the oven.
- Bake for an additional four min or until the marshmallows is just melted.
And there you have it, a spiced mashed sweet potato that you will enjoy for years to come.
Here are a few things to remember.
- Leave the sweet potatoes a little chunky. The chunky texture seems to be the best.
- If you do not like marshmallows, it is ok to omit them.
- Use a different kind of milk if you would like.
- If you do not like walnuts, try pecans or almonds. They both work perfectly.
- The original recipe calls for the topping to be sprinkled on top. I like adding it to the bottom and top.
- This recipe can be doubled, tripled, or quadrupled easily (I have done it, and it works)
- Adjust the recipe to your likeness.
Never be afraid to recreate a recipe, be curious about what it could be, and have fun with it.
