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:

Quickview
606k Calories
10g Protein
34g Total Fat
64g Carbs
18% Health Score
Limit These
Calories
606k
30%

Fat
34g
53%

  Saturated Fat
9g
62%

Carbohydrates
64g
22%

  Sugar
33g
37%

Cholesterol
86mg
29%

Sodium
250mg
11%

Alcohol
2g
13%

Get Enough Of These
Protein
10g
20%

Vitamin A
21847IU
437%

Copper
3mg
182%

Manganese
2mg
125%

Vitamin B2
0.67mg
40%

Fiber
7g
30%

Vitamin B1
0.36mg
24%

Potassium
783mg
22%

Magnesium
87mg
22%

Vitamin B6
0.41mg
21%

Phosphorus
199mg
20%

Vitamin B5
1mg
18%

Selenium
12µg
18%

Zinc
2mg
15%

Calcium
137mg
14%

Iron
2mg
13%

Folate
36µg
9%

Vitamin E
1mg
9%

Vitamin B3
1mg
7%

Vitamin C
3mg
5%

Vitamin K
4µg
5%

Vitamin D
0.64µg
4%

Vitamin B12
0.22µg
4%

covered percent of daily need
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