Toasted Marshmallow & Crunchy Pecan Topped Sweet Potato Casserole
I didn’t grow up with this Thanksgiving tradition. It was never on our Thanksgiving table until the first Thanksgiving my family and I spent with my father after he remarried. His Southern belle of a wife introduced it to us. I was sold with one bite. I’ve asked her for her recipe over the years, but she told me she just throws it together. I decided that, if I wanted her wonderful sweet potato casserole the years we don’t spend with Dad and his wife, I had to throw together my own.
Since that first taste of my stepmother’s marshmallow topped casserole, I have sampled one with a crunchy pecan streusel topping. So the first time I made mine I decided to combine the two into a crunchy toasty marshmallow mess to create a sweet potato casserole worthy of enjoying as a dessert. I usually make one little dish, but my boys have been gobbling it so quickly the past few years that I decided to make a double batch this year.
My new gas stove’s broiler was just the thing, with the broiler off and residual heat from the oven only, to toast my marshmallows.
I’m so excited about this stove! I took a big whiff of my farmhouse kitchen this morning and thought, “Ah…nothing like the smell of LP in the morning!” Love that blue flame, especially because we haven’t lived in a home with a gas stove since 1996!
Here is my thrown together, but finally documented for my children to use when they’re on their own, crunchy/toasty sweet potato casserole recipe.
3 c. baked, peeled, mashed sweet potatoes
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. pink Himalayan salt
1/2 cup packed light brown sugar
1 tsp. pure vanilla extract
1 c. chopped pecans
1/4 c. salted butter
3 T all-purpose flour
1/4 tsp. pink Himalayan salt
1/4 c. packed light brown sugar
Marshmallows~ I used giant marshmallows cut in half
Heat oven to 350 degrees F.
Combine all the filling ingredients and spoon into two small casserole dishes or a 9X13″ baking dish.
Combine the topping ingredients, minus the marshmallows.
Sprinkle the pecan topping over the filling. Bake for 40 minutes.
Layer on the marshmallows. Broil until toasted to a golden brown.
Yield: 8 to 12 servings