Nutty Sweet Potato Casserole with Marshmallow Topping
Along with the star of the show (turkey!), there are usually a few side dishes that always grace a holiday table and some form of sweet potato dish is usually one of them. Sometimes they’re candied, sometimes they’re mashed, but if you’re really lucky, marshmallow topping is involved. Here that classic casserole gets a slight update with the addition of almond butter, which adds rich, nutty flavor. A splash of vanilla is optional, but it really pulls out the subtle natural sweetness in this dish.
- Yield:10 servings
- Prep Time:25 minutes
- Cook Time:35 minutes
- Total Time:1 hour
2 1/2 to 3 pounds sweet potatoes (about 3 large sweet potatoes), peeled and cubed into 1/2-inch pieces
4 tbsp unsalted butter, plus more to grease the dish
1/2 cup heavy cream or half and half
1 large egg, lightly beaten
1 1/2 tsp pumpkin pie spice mix
1 tsp pure vanilla extract (optional)
1/2 tsp coarse kosher salt
2 cup mini marshmallows
Preheat the oven to 375°F; lightly grease a 2.5-quart casserole dish with butter.
Add the sweet potatoes to a medium pot and cover with cold water by 2 inches. Cover the pot, bring up to a boil, and then turn the heat down and cook the potatoes with the lid ajar until they’re soft and easily mashable, about 5 to 7 minutes. Drain.
Mash or whip the potatoes (whatever your preference for lumps is), and then mix in the butter, nut butter, cream, egg, pumpkin pie spice, vanilla (if using), and salt.
Spread the potatoes out in the prepared dish and top with the marshmallows.
Bake until the potatoes are hot throughout and the marshmallows start to melt and turn light golden brown, about 20 to 25 minutes. Serve warm.