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This Sweet Potato Casserole has not only a crunchy Buttered Pecan Topping but also a Marshmallow Drizzle to take it completely over the top!Six days, folks! Just six short days until we fill our bellies, watch some football, enjoy some cocktails and finish it all up with a pumpkin pie, then give thanks that someone invented the elastic waistband. Me? I’ve been cooking for Thanksgiving for a month now. I’ve made my turkey, my Blue Cheese Green Bean Casserole, my Wild Mushroom and Parmesan Stuffing. I’ve already done a leftover turkey dish – or two – and have been working on my Christmas recipes. Thankfully for me, my mom is hosting Thanksgiving dinner this year so I don’t have to do it all again. Not that I’d mind but I’m hosting Christmas dinner this year. I’m in my new place and I can’t wait to get it decorated and start planning my menu. Oh, it’s going to be a great holiday season! Wait, I’m getting ahead of myself. Let me back up to Thanksgiving and this awesome Sweet Potato Casserole recipe. With a Buttered Pecan Topping. AND a Marshmallow Drizzle to boot! I came up with the idea when I just couldn’t decide which topping I love more – the crunchy, toasted nuts or the sweet, soft marshmallows. So, what the heck? I used both! I went the Truvia brand route again, using both the white and brown sugar blends. White for the filling, brown for the topping. Then I simply melted marshmallows with a little butter for the drizzle (and please, be very careful when you do this – the marshmallow will be extremely hot and you’ll need to use hot pads to protect your hands). You can use regular white and brown sugar for this recipe if you like! I love the texture that the buttered pecan topping gives this sweet potato casserole, I think it’s my favorite part. I also roasted the sweet potatoes, this really maximizes their flavor and can be done the day before to save some time. The entire casserole can be made ahead of time and refrigerated, just bring to room temperature before baking and save the marshmallow drizzle for the very end. More Tasty Casserole Recipes
Check out our list of easy family dinner ideas! IngredientsFor the sweet potatoes
For the Pecan Topping
For the Marshmallow Drizzle
Instructions
Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America. Why do they put marshmallows on sweet potatoes?Sweet Marketing
According to Saveur, it was 1917 when the first instance of sweet potatoes baked with a coat of marshmallows appeared in a recipe booklet commissioned by Angelus Marshmallows. Since then, the dish found its way into more and more culinary publications, allowing for nationwide recognition.
What do you put on top of a sweet potato?Toppings for Baked Sweet Potatoes:. Butter, salt and pepper.. Brown sugar, cinnamon, honey butter, and salt (my fave). Maple syrup, butter and toasted pecans.. Sour cream, chives, salt, and pepper.. Blue cheese, walnuts and honey.. Why is it called Daigaku Imo?Daigaku Imo literally means “college potato.” The name comes from the fact that the dish was sold and popular among people in college areas in Tokyo in the early 1900s. Ever since, Daigaku Imo has been, although a simple and old-fashioned taste, one of the all-time favorite sweets loved by Japanese people.
Do you have to put eggs in sweet potato casserole?Should I Put Eggs In My Sweet Potato Casserole? Yes, sweet potato casseroles are best with eggs. Eggs add structure to the dish so that it's more than just a sweet potato mash. It's important to make sure the sweet potatoes have cooled enough before you mix in the eggs, otherwise they'll just scramble in the bowl.
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