Where did this weekend go? Seriously…have you seen it?
Unfortunately, this will most likely be my last Thanksgiving Extravaganza post. 🙁 I really wanted to do some dinner rolls and/or my favorite side dish of all time (Green Bean Casserole) but Thanksgiving is literally three days away now. How is this even possible when I’m still picking up sequins from my Halloween costume all over the house? 😛
Ferris Bueller was so right.
Before I forget, are any of you doing any Black Friday shopping? If so, let me know in the comments what you’re eyeing! It seems the stores are opening earlier and earlier. Lots of good deals too.
Speaking of good deals, my grocery store is currently selling sweet potatoes for 15 cents a pound. So naturally I did what any other warm-blooded American would do. Made a casserole!
If you follow me on Instagram (And why wouldn’t you?) then you’ve already seen the great news that my camera has been upgraded to a DSLR. I may have cried a little bit after viewing these photos.Can you tell a difference? I’m still only in Auto mode so I’m sure I will improve once I learn more about how this thing actually works. Ignore the fact that I didn’t wipe off the plate in the picture above. I’m excited!
But okay, onto the casserole! There isn’t much to it. I will admit to always reaching for canned yams on previous Thanksgivings, but I absolutely love the color and texture that results from using actual sweet potatoes. I threw this recipe together based on a bunch of different ones I found online. The potatoes are boiled until tender and then hand mashed together with milk, butter, and an egg (for creaminess), then seasoned with cinnamon, nutmeg, and ground cloves. I threw in a bit of roughly chopped pecans for some crunch, then broiled some mini marshmallows on top for some additional sweetness and added color. And yes, my kitchen smelled phenomenal.
As always, the full, printable recipe will be at the bottom of this post! 🙂
The hardest decision you’ll make when making this is whether or not you want to roast or boil your sweet potatoes. Each option has its pros and cons. When it comes to cook time, going the boiling route is definitely more convenient. But then again, it adds moisture to the potatoes. Roasting results in a much sweeter flavor, but it takes longer and you’re oven is probably loaded with other things anyway–like a damn turkey.
I couldn’t decide so I let the two duke it out. I started preheating my oven and got my water on the stove top at the same time; if the oven dinged before the water boiled then I would roast. But….then I got distracted and didn’t get to see who won so I said eff it and decided to boil.
Decisions are hard.
The good news is, after your potatoes are tender (which doesn’t take that long if you cut them in small pieces) then all you have to do is mash them along with the rest of the ingredients and dump them in a casserole dish.
Right before throwing it in the oven I like to top it when a few more roughly chopped pecans for some added crunch.
After about 25 minutes at 375 degrees, I remove the casserole from the oven and set it to broil. Then it’s marshmallow time! You can obviously just dump them on rather than stand them up like this, but I’m trying to put more of an effort into presentation. I have a fancy camera now!
After about 2 minutes under the broiler the marshmallows should be perfectly toasted. Whatever you do, don’t leave the kitchen. The marshmallows can go from toasted to burnt in a matter of seconds.
This is sure to be a highlight of your Thanksgiving dinner, because unlike casseroles made with canned yams, this version isn’t mushy! If I had to describe the texture, I’d say it’s very “adult.” There are some bits of sweet potato throughout (thanks to the hand mashing) and some additional crunch from the pecan pieces. The spices are where it’s at though–especially the cloves. It’s funny, I used to see cloves on a recipe and mentally block it out because I didn’t want to spend $5 on a tiny tub. It’s so worth it though. Don’t skimp!
Until next time <3
- 3 lbs sweet potatoes (about 3 potatoes but be sure to weigh them at the store)
- 3/4 (150 g) brown sugar (dark or light, I used a mixture)
- 1/2 c (4 oz) milk
- 1/4 c (half stick) melted butter
- 1 egg
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 c (approx) roughly chopped pecans
- 2 c mini marshmallows
- Peel, chop, and boil sweet potatoes until tender. Drain well (at least 5 minutes).
- Preheat your oven to 375 degrees
- Whisk the milk, butter, and egg together and add it to the sweet potatoes along with the sugar and spices Use a hand mixer or potato masher to combine.
- Fold in approximately half of the chopped pecans, reserving the rest of the top.
- Add the mixture to a 4 qt casserole dish and top with the rest of the nuts. then bake for approximately 25 minutes.
- After removing the casserole from the oven, set it to broil and top the potatoes with the mini marshmallows. Broil approximately 2 minutes, or until the marshmallows are golden brown.