Friday, December 12

Caramelized Sweet Potato Casserole

Every year around the holidays people start asking for my sweet potato casserole recipe. Which is a bit of a question as I actually have two:

First-There is the standard sweet potato casserole almost every American grew up on, which uses canned yams and marshmallows you can find that recipe here:

Second: Is the one I actually make at the holiday, mine uses fresh whipped sweet potatoes which I caramelize in brown butter before baking them. This recipe takes a tad more time, but trust me when I say. If you want a great tasting spin on the original, this is the way to go.

Full time 1 hour (includes boiling potatoes)
Serves 6-8 (easily multiples)

The needs-

2 lbs sweet potatoes
1/4 cup butter-cold
1/4 cup brown sugar
1-2 tsp all spice (depends on your families spice preference)
1/2 tsp salt
1/2 tsp white ground pepper

For baking:
3 cups miniature marshmallows OR
16 large marshmallows cut in half
1 tsp cinnamon

The know-

Side note-If you want to you can peel you potatoes, I do not.

Cut potatoes into 1" pieces and place them into a large pot. Fill pot with enough water to cover 1" above potatoes and add a salt to water (not included in ingredients).

Bring pot to a boil over medium-high heat and allow to cook for 20 minutes or until potatoes are easily pierced with a fork.

Preheat oven to 350'.

Drain potatoes into a colander and return pot to stove top. Lower heat to medium-low.

Melt butter in pot along with brown sugar, do not touch pot or stir, just let it melt. Watch carefully to avoid scorching.

Once the butter has fully melted, swirl the pot gently to combine the brown sugar and butter, this will create a bubbling foam, place pot back on heat from a minutes.

Remove pot from heat and place on a heat resistant surface which is non-slip.

Add in all-spice, 1 tsp salt, and pepper.

Add potatoes into the pot and mash until they are a soft/even texture.

Taste potatoes, if they are too sweet add in remaining salt to adjust your seasoning, a little at a time.

Carefully pour potatoes into a 8" baking dish and smooth with a spatula.

Sprinkle over cinnamon and top with marshmallows.

Bake in oven 5-8 minutes or until marshmallows begin to golden and have puffed up.

Remove from oven and serve immediately.