Two Way Sweet Potatoes

November 20, 2018Lauren
A creative twist on sweet potato casserole for marshmallow and crumble topping lovers alike by Lauren Cermak of the Southern lifestyle blog, Going For Grace.

A creative twist on sweet potato casserole for marshmallow and crumble topping lovers alike by Lauren Cermak of the Southern lifestyle blog, Going For Grace.

Hello sweet friends!

We are only days away from a food lovers favorite holiday! Are you prepared?! I plan to brave Publix tonight and to be honest, I thoroughly enjoy the craziness of the grocery store around the holidays. The people, the bell ringers at the door, the holiday music playing over the speakers… All of it! Well, until they are out of something that I have to have! So maybe not all of it!

I am sure you all know this struggle… Marshmallow topping or crumble topping. Family feuds have been started over this very question! In hopes to make everyone’s Thanksgiving as seamless as possible, I give you the two way sweet potato casserole!

With a rich, smooth sweet potato base and the topping of choice, this casserole is a crowd pleaser! This recipe feeds about 12-15, so it is perfect for all of the family, work, or church functions that come with the holidays.

Now, which side are you on? Team marshmallow or team crumble?!

Two Way Sweet Potato Casserole

INGREDIENTS

Sweet potatoes:

6 cups mashed sweet potatoes

2 cup sugar

1 teaspoon salt

2 1/2 teaspoon vanilla

4 eggs

2 sticks butter, melted

Topping:

1 cup brown sugar

1/3 cup flour

1 cup chopped pecans

1/3 stick butter, melted

Marshmallows, cut in half horizontally

 

DIRECTIONS

Preheat oven to 350 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, combine mashed sweet potatoes, sugar, salt, vanilla, eggs, and butter. Mix on low-medium speed until the texture is smooth.

Pour mixture into desired baking dish.

In a small bowl, whisk together brown sugar, flour, nuts, and butter. Sprinkle mixture evenly over top of half of the sweet potatoes, leaving the other half bare.

Bake for 35 minutes.

Remove from oven and place marshmallows on the bare half of the sweet potatoes.

Bake for 5 more minutes while marshmallows lightly brown.

 

 

**In order to get the smoothest sweet potato layer, I pierce each one about 4 times with a fork and then bake them for about 50 minutes. Once they are cool enough to touch, I remove the skins and place them into an electric mixer with the paddle attachment, beat them for about 10 minutes or until they are smooth. It’s okay if they are a little lumpy at this stage as you will be mixing them more throughout the recipe.

 

 

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