Need a scrumptious Thanksgiving side dish that will have your holiday guests scrambling for the biggest helping? This sweet potato casserole with pecan topping is not only impressive when it shows up to the dinner table, it will become the most mouthwateringly memorable side dish your family and friends have ever eaten.
This Thanksgiving casserole is more like a dessert than a side dish. It features a rich, silky smooth sweet potato filling that entices the taste buds with cream, butter, pure vanilla extract, and freshly grated nutmeg. By itself, the filling is knee-weakeningly good. But the indulgence doesn’t stop there.
The pecan topping is made with big yummy chunks of pecans, crispy bits of rice cereal, butter, brown sugar, and an irresistible abundance of mini marshmallows that puff into toasty-sweet goodness. Every decadent bite is a sublime contrast of textures.
This sweet potato casserole with pecan topping is comfort food at its finest. The most basic sweet potato casserole recipes are warm and wonderful, but why stop at basic when you can turn sweet potatoes into a sublime holiday dish that you’ll crave all season long. All you need is a carefree attitude about calories and an enthusiastic hand with tasty ingredients.
SWEET POTATO CASSEROLE WITH PECAN TOPPING
Makes: 10 servings
4 pounds sweet potatoes, skin intact
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
For pecan topping:
1 cup pecans, roasted, one-half whole, one-half chopped
1 cup crispy rice cereal
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2/3 cup packed light brown sugar
pinch of salt
2 cups marshmallows
Preheat oven to 400 F, and line a large baking sheet with foil.
Lay the sweet potatoes on the baking sheet.
Bake for 1 hour, or until the sweet potatoes are tender.
Remove the baking sheet from the oven and allow the potatoes to cool slightly.
Reduce the oven temperature to 350 F.
In a small saucepan, combine the cream with butter and vanilla extract. Bring to a simmer and stir until the butter is melted.
Peel the potatoes, then transfer to a food processor or blender. Puree for 1 minute, until fairly smooth.
With the food processor or blender on low speed, carefully pour the vanilla cream into the sweet potatoes and process until smooth, about 1 to 2 minutes.
Scoop the whipped sweet potatoes into a 9-inch baking dish and spread evenly. Set aside.
In a medium-sized bowl, combine pecans, crispy rice cereal, cinnamon, brown sugar, melted butter, and a pinch of salt.
Evenly spoon the pecan topping over the whipped sweet potatoes.
Place the casserole dish on a baking sheet, and transfer to the center rack of the oven.
Bake for 25 to 30 minutes or until the topping is golden brown and bubbling.
Remove from the oven.
Arrange marshmallows on top in a circular pattern allowing the pecan topping to show through.
Return the pan to the top rack of the oven and bake for 5 to 7 minutes, or until the tops of the marshmallows are lightly browned.
Casserole can be served immediately or served at room temperature.
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This article originally appeared on Grateful: Easy sweet potato casserole will have everyone asking for seconds