Lighter Baked Sweet Potato Casserole with Maple Toasted Marshmallow
Lighter Baked Sweet Potato Casserole with Maple Toasted Marshmallow might be just the side dish you are searching for. This recipe serves 6 and costs $2.9 per serving. Watching your figure? This lacto ovo vegetarian recipe has 606 calories, 10g of protein, and 34g of fat per serving. Head to the store and pick up bourbon, pecans, cream, and a few other things to make it today. It is brought to you by Half Baked Harvest. 27 people have tried and liked this recipe. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. This recipe is typical of American cuisine. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is solid. If you like this recipe, take a look at these similar recipes: Sweet Potato Cupcakes with Toasted Marshmallow Frosting, Sweet Potato Cupcakes with Toasted Marshmallow Frosting #tributetolis, and Cinnamon Sugar Sweet Potato Fries with Toasted Marshmallow Sauce.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 90 minutes
Ingredients:
2 tablespoons bourbon (optional)
1/4 cup brown sugar
1/4 cup butter, melted
2 tablespoons butter, melted
1 teaspoon cinnamon
1/2 teaspoon cream of tarter
4 large egg whites
2 eggs, lightly beaten
2 tablespoons flour
1 tablespoon fresh sage, chopped
1/2 cup pure maple syrup*
1/4 cup milk, plus more if needed
1 3/4 cups raw pecans, roughly chopped
4 medium sweet potatoes
1 teaspoon vanilla extract
2 teaspoons vanilla extract
Equipment:
mixing bowl
oven
casserole dish
bowl
hand mixer
sauce pan
whisk
stand mixer
broiler
spatula
Cooking instruction summary:
InstructionsPreheat your oven to 400 degrees F.Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.Reduce the oven temperature to 350 degrees F.Peel the skins away from the flesh of the sweet potato and add the sweet potato to a mixing bowl. Mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs and bourbon (if using) until fully combined.Pour the sweet potatoes into a greased casserole dish (I used an oval).In a bowl, combine pecans, 2 tablespoons melted butter, flour and sage. Spread the pecan topping over top of the sweet potatoes. Bake for 30-40 minutes or until the pecans are golden.Just before the casserole is done, make the marshmallow like topping. Place egg whites, maple syrup, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until whites are warm to the touch, 3 to 4 minutes.Remove the bowl from the water and transfer to your stand mixer. Using the whisk attachment, whip the whites until stiff and glossy peaks form, 5 minutes. Add the vanilla, and mix until combined. Use immediately. Be careful not to over whip the mixture or the whites will get clumpy. Spoon the marshmallow into a gallon size ziplock bag and snip the corner off. Pipe the marshmallow onto the casserole (or just spread over the casserole with a spatula) and then toast using a kitchen torch OR under the broiler for 30 seconds to 1 minute (watch close as the broiler works quick!). Serve warm.
Step by step:
1. Preheat your oven to 400 degrees F.Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.Reduce the oven temperature to 350 degrees F.Peel the skins away from the flesh of the sweet potato and add the sweet potato to a mixing bowl. Mash well.
2. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs and bourbon (if using) until fully combined.
3. Pour the sweet potatoes into a greased casserole dish (I used an oval).In a bowl, combine pecans, 2 tablespoons melted butter, flour and sage.
4. Spread the pecan topping over top of the sweet potatoes.
5. Bake for 30-40 minutes or until the pecans are golden.Just before the casserole is done, make the marshmallow like topping.
6. Place egg whites, maple syrup, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water.
7. Whisk constantly until whites are warm to the touch, 3 to 4 minutes.
8. Remove the bowl from the water and transfer to your stand mixer. Using the whisk attachment, whip the whites until stiff and glossy peaks form, 5 minutes.
9. Add the vanilla, and mix until combined. Use immediately. Be careful not to over whip the mixture or the whites will get clumpy. Spoon the marshmallow into a gallon size ziplock bag and snip the corner off. Pipe the marshmallow onto the casserole (or just spread over the casserole with a spatula) and then toast using a kitchen torch OR under the broiler for 30 seconds to 1 minute (watch close as the broiler works quick!).
10. Serve warm.
Nutrition Information:
covered percent of daily need
