Are you looking for an alternative to traditional sweet potato casserole? I love sweet potato casserole, but making it from scratch takes alot of time. My mom use to take a short cut and use the canned sweet potatoes, yet giving me another reason to dislike casseroles. What I’ve done here is recreated all the goodness of a made from scratch sweet potato casserole without all the work of peeling, chopping and mashing the potatoes. These marshmallow and pecan topped sweet potatoes are sure to impress your holiday guests. I like to cook these in the microwave while my other sides are in the oven. Then I put them on a cookie sheet, add the topping and finish them under the boiler. Be sure to keep a close eye on them though, they will burn easily. I also added some pecans, brown sugar and a dash of pumpkin pie spice to the topping.
Baked Sweet Potatoes with Marshmallow Pecan Topping Recipe
1 large sweet potato per person
For each sweet potato you’ll also need:
1 tablespoon butter
1 tablespoon brown sugar
a dash pumpkin pie spice
2 tablespoons chopped pecans
1/4 cup marshmallows
1. Preheat oven to 400 degrees. Wash sweet potatoes well, and scrub with a brush. Prick potatoes with a fork all over. Bake sweet potatoes about 45 minutes, or until soft. You can also microwave your potatoes on high until soft. Microwave cooking temps vary depending on wattage.
2. Melt butter and add sugar and pumpkin pie spice. Mix well. Add pecans and marshmallows and toss well to coat. When potatoes are done, remove from oven and slice them open. Open them up and add marshmallow and pecan topping. Place under the broiler for just a minute or two, until marshmallows are lightly browned. Serve immediately.
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