Thursday, November 17, 2011

Pecan Sweet Potato Casserole

On the Thanksgiving Table, I'm not sure if you should put this sweet potato recipe with the savories or the sweets. If you are being honest, it really is a dessert. And it is oh so good. And to think, growing up, I hated sweet potato casserole. Truth is I thought it looked funny because it was orange, I don't think I actually tasted it. Hopefully my sweet potato casserole will have a nut topping on it by tomorrow. The nuts are so good, I keep pinching a few here and there. Definitely double the nut part of the recipe if you want any left over for your sweet potatoes!

Sweet Potato Casserole

3lbs of sweet potatoes - I happened to have grown my own, but I'm sure the supermarket variety would be just fine!
4 tbsp oil
4 tbsp butter
2 tsp vanilla
1/2 cup brown sugar
1 beaten egg
about half a bag of marshmallows

Peel and chop sweet potatoes in big chunks. Toss in oil. Place on a baking sheet and bake at 400 degrees for about 30 minutes or until they are very fork tender. Place sweet potatoes in a baking dish. Add melted butter, brown sugar and vanilla. With a big fork, or a wire potato masher, mash potatoes in big chunks, keeping texture. Beat egg and stir it in to the potatoes, tempering the egg if the potatoes are still hot. Top with one layer of marshmallows. Bake at 350 degrees for 25 minutes or until marshmallows start to brown. Sprinkle candied nuts on top and push into the marshmallows.

Chili-Candied Nut Topping

2 cups of pecans
1/4 cup honey
4 tpsp butter
1/2 cup brown sugar
1 tsp chili powder
1 tsp cinnamon

Melt butter in a skillet. Add honey, brown sugar, chili powder and cinnamon. Stir until mixed. Add pecans and stir to coat. Cook on medium heat for about 10 minutes, but be careful not to burn the sugar. Pour out in a single layer on a silpat or parchment paper to cool completely. If making a day ahead once cool store in a zip bag or air tight container.

Originally posted on  11/26/09

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