Sweet Potato Casserole With Marshmallows and Pecans

So many recipes out there call for either water-logged, canned sweet potatoes, or worse, diluting the flavor of a perfectly good sweet potato in boiling water! Trust me guys — there’s a better way!

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You can print out the recipe here:
https://www.theanthonykitchen.com/sweet-potato-casserole-with-pecans/

We’re going to start with roasting the #sweetpotatoes — you are not going to believe how easy this is. And guess what? YOU DON’T EVEN HAVE TO PEEL THEM! They’re going to fall right out of the skins, just like magic.

Then, I’m going to show you how to bring the whole dish together, keeping all the Southern #sweetpotatocasserole traditions in line, only with less sugar and way more flavor. This is going to be your new favorite Thanksgiving recipe so let’s get started, already!

Roasting your sweet potatoes at a high temperatures not only intensifies their flavor, but it brings out their natural sweetness. This is so much more flavorful than using waterlogged potatoes AND if we use less sugar in the base, we don’t have to feel so bad about those extra #marshmallows later for that ooey-gooey, stretchy topping! Yesssssss, please!

Also, if you use evaporated milk in the place of regular milk, you'll get an extra rich, creamy vibe in the potato base, without all of the extra moisture!

Here's what you'll need:
4 Large Sweet Potatoes scrubbed clean
2 1/2 tablespoons Canola Oil
2 Eggs room temperature, beaten
1/2 cup Unsalted Butter room temperature
1/3 cup evaporated milk
1/4 cup light brown sugar
1 teaspoon Vanilla Extract
1 teaspoon Kosher Salt
1/2 teaspoon Ground Allspice
1/2 teaspoon Cinnamon (optional)
Pinch of Ground Cloves
15 ounces 1 1/2 bags Jet-Puffed Marshmallows or Miniature Marshmallows
1 cup roughly chopped pecans or candied pecans

Here’s how you do it:

1. Have ready a sheet pan and preheat the oven to 400°.
2. Drizzle sweet potatoes with canola or vegetable oil
3. Bake for 50 minutes.
4. Reduce oven temperature to 350°.
5. Transfer the flesh of the sweet potatoes to a large mixing bowl. Add eggs, butter, evaporated milk, vanilla, salt, allspice and cloves to the bowl as well.
6. Using a handheld mixer on medium-low speed, or a sturdy whisk, beat the mixture until smooth and evenly combined.
7. Transfer mixture to a casserole dish spread into an even layer, cover with foil, and bake for about 30 minutes
8. Take casserole out of the oven and add the marshmallows to the top. Add the pecans and bake for 10 minutes more, uncovered.
Allow to set for 10-15 minutes before serving.

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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!

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Видео Sweet Potato Casserole With Marshmallows and Pecans канала The Anthony Kitchen