Growing up, I was a really picky eater. I refused to try most foods until I was an adult, and even now I am still discovering foods that I have been missing out on all this time!
One of the things I refused to try as a kid but love now is sweet potatoes. I usually eat them baked in some olive oil and sprinkled with rosemary, but this time of year they make fantastic additions to the holiday spread!
This Candied Sweet Potato Casserole is a delicious side dish/dessert combo that will leave you licking your fork clean!
Candied Sweet Potato Casserole
Ingredients:
4 cups fresh sweet potatoes, skinned and cubed
2 cups of mini pumpkin skinned and seeds removed and cubed
1/2 cup sugar
2 eggs, beaten
1/2 tsp salt
4 tbsp of unsalted butter softened + 3 TBSP set aside
1/2 tsp vanilla
1/2 cup of whole milk
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup flour
1 1/2 cups mini marshmallows
Directions:
1. Preheat oven to 325 degrees. Prep casserole dish with nonstick spray.
2. Put skinned and cubed sweet potatoes and pumpkin in a saucepan full of water. Cover and cook until tender. Drain and set aside.
3. Mix sweet potatoes, sugar, eggs, salt, 4 tablespoons of butter, milk and vanilla extract into a large bowl.
4. Place in a baking dish.
5. Using another bowl cut the remaining butter and mix in with the pecans and marshmallows.
6. Sprinkle the pecans and marshmallows over the sweet potato mixture in the baking dish.
7. Bake at 325 degrees for 30 minutes.
8. Remove from oven, allow to cool slightly, and enjoy!
What’s your favorite Thanksgiving side dish?
- 4 cups fresh sweet potatoes, skinned and cubed
- 2 cups of mini pumpkin skinned and seeds removed and cubed
- 1/2 cup sugar
- 2 eggs, beaten
- 1/2 tsp salt
- 4 tbsp of unsalted butter softened + 3 TBSP set aside
- 1/2 tsp vanilla
- 1/2 cup of whole milk
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/3 cup flour
- 1 1/2 cups mini marshmallows
- Preheat oven to 325 degrees. Prep casserole dish with nonstick spray.
- Put skinned and cubed sweet potatoes and pumpkin in a saucepan full of water. Cover and cook until tender. Drain and set aside.
- Mix sweet potatoes, sugar, eggs, salt, 4 tablespoons of butter, milk and vanilla extract into a large bowl.
- Place in a baking dish.
- Using another bowl cut the remaining butter and mix in with the pecans and marshmallows.
- Sprinkle the pecans and marshmallows over the sweet potato mixture in the baking dish.
- Bake at 325 degrees for 30 minutes.
- Remove from oven, allow to cool slightly, and enjoy!
Leave a Reply