Many people think of winter as being a bad season for vegetables, but there are a ton of delicious veggies that come into season just in time for Thanksgiving! Sweet potatoes are one of those vegetables. They are such a great addition to any meal, but whether in casserole or pie form, they certainly play an important part in most Thanksgiving spreads!
One of the biggest controversies surrounding Thanksgiving is always regarding sweet potato casserole toppings. Should we use marshmallows or pecans? This recipe, which was inspired by a recipe from Some Kitchen Stories, eliminates the need to even make a choice. It has both! Personally, I adore marshmallows, so I decided to add a ton of them! However, the butter-brown sugar- pecan topping is also delicious and reheats surprisingly well!
I made half of the recipe, which created some difficulties with the single egg that the recipe calls for. Fortunately, I needed half an egg to make the cornbread for my dressing! I whisked a single egg and used half for this recipe, and half for the cornbread. If you are wanting to make this for more people, or don’t want to halve an egg, you can just double the recipe. The one I’ve posted here will serve about 5 people.
Sweet Potato Casserole
(adapted from Damn Delicious)
2 medium sized sweet potatoes
4 tablespoons salted butter, melted
1/8 cup sugar
1/8 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup cornflakes
1/2 cup chopped pecans
2 tablespoons brown sugar
1 tablespoon salted butter, melted
The first step is to cook the sweet potatoes. Preheat the oven to 400°F and line a pan with parchment paper. Wash the sweet potatoes and bake them in the oven for about an hour. They are ready when they become soft and you can see a sugary substance oozing from them! At this point your kitchen will already begin to smell amazing!
After they are finished baking, reduce the heat of the oven to 350°F. Let the potatoes cool a bit and peel the skin off. It shouldn’t take any effort at all, as the baking separates the skin from the inside of the sweet potato.
In a large bowl, combine the melted butter, sugar, milk, 1/2 egg, and vanilla extract.
Add in the salt and the skinned sweet potatoes. Mash everything together until it is well blended, but still a bit chunky. You do not want a puree, but something that still resembles sweet potatoes (even if only a little bit)!
In a smaller bowl, combine the cornflakes, pecans, and brown sugar.
Mix everything together with your hands, crushing the corn flakes along the way. (I tried to do this with a spoon at first but it just wasn’t as effective!) Mix in the 1 tablespoon of melted butter, making sure to coat everything.
Now, assemble the casserole! Butter the inside of the dish and fill it with the sweet potato mash.
Sprinkle the corn flake mixture on top, leaving out a space in the center for the marshmallows. Bake the casserole for 20 minutes in the 350° oven.
After it has baked a bit, add the marshmallows, being sure to fill the center. I decided to add a bit more than that, because I’ve always loved marshmallows on my sweet potato casserole!
Bake for about 5 more minutes, or until the marshmallows have been toasted to your preferences.