Easy Sweet Potato Casserole
If you're looking for an easy sweet potato casserole with a twist, this recipe is the one you want to start with. This Thanksgiving sweet potato recipe may have marshmallows, but it's not cloyingly sweet.
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Servings: 8
Calories: 189kcal
Equipment
- Large pot
- Colander
- Hand mixer
- 10x7 Baking dish
Ingredients
- 2 pounds sweet potato peeled and cubed
- ¼ cup pomegranate juice
- ¼ cup heavy cream
- 1 tablespoon maple syrup
- 2 tablespoons butter
- 1 teaspoon kafe hawaij plus more if desired, or use your favorite pumpkin spice blend
- 1½ cups miniature marshmallows plus more if you like
- ½ cup raw pecans
- Salt to taste
Instructions
Preheat oven to 350ºF.
Boil the sweet potatoes:
- Cover the sweet potatoes with water in a large pot. Add salt and bring to a boil. Cook for 20-25 minutes or until the sweet potatoes are fork-tender. Drain and set aside.
Blend the sweet potatoes:
- Transfer the cooked sweet potatoes to a large bowl. Add the pomegranate juice, heavy cream, maple syrup, butter, and kafe hawaij. Use a hand-mixer to blend until smooth. Taste and add more kafe hawaij and a sprinkle of salt, if you like.
Bake the sweet potatoes:
- Pour the sweet potato mixture into a 10x7 baking dish. Arrange the marshmallows on top and scatter the pecans on top.
- Transfer to the oven and bake for 25–30 minutes or until the marshmallows are lightly golden.
Broil the marshmallows (optional):
- If desired, broil the marshmallows. Turn on the broiler. Watch the casserole carefully and broil for 1-3 minutes until desired toastiness of the marshmallows is achieved.
To serve:
- Let the casserole cool for 5 minutes. Serve warm with a sprinkle more of kafe hawaij, if you like. Enjoy!
Nutrition
Calories: 189kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Sodium: 99mg | Fiber: 3g | Sugar: 13g | Vitamin C: 3mg
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