Sweet Potato Casserole
Ingredients
The casserole
-
4
medium
sweet potatoes
-
¼
cup
brown sugar
-
2
teaspoons
vanilla extract
-
1
teaspoon
cinnamon
-
¼
cup
milk
-
¼
cup
butter
-
2
eggs
lightly beaten
-
2
tablespoons
bourbon
-
1¾
cups
raw pecans
-
2
tablespoons
butter
-
2
tablespoons
flour
-
1
tablespoon
fresh sage
Maple Toasted Marshmallow
-
4
large
egg whites
-
½
cup
pure maple syrup
-
½
teaspoon
cream of tartar
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 400°F.
- Poke holes in the sweet potatoes and bake for 1 hour until soft.
- Slice the sweet potatoes in half and let cool.
- Reduce the oven temperature to 350°F.
- Peel the sweet potatoes and mash them in a bowl.
- Mix in brown sugar, vanilla, cinnamon, milk, melted butter, eggs, and bourbon until combined.
- Pour the mixture into a greased casserole dish.
- In another bowl, combine pecans, melted butter, flour, and sage, then spread over the sweet potato mixture.
- Bake for 30-40 minutes until the pecans are golden.
- For the marshmallow topping, whisk egg whites, maple syrup, and cream of tartar over simmering water until warm.
- Remove from heat and whip until stiff peaks form, then add vanilla.
- Pipe or spread the marshmallow on the casserole and toast under the broiler for 30 seconds to 1 minute.
- Serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
474
Total fat
24g
Total carbohydrates
60g
Total protein
8g
Sodium
100mg
Cholesterol
120mg
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