Twice Baked Sweet Potato Casserole

Natalie Tamminga

By
@ntamminga

I had originally intended on making twice baked sweet potatoes but couldn't get the potatoes to keep their shape. So I came up with this casserole, which turned out great! It's so sweet you might even want to serve it as a dessert! :o)


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Rating:

Comments:

Serves:

6-8

Prep:

1 Hr 15 Min

Cook:

20 Min

Ingredients

4 medium
sweet potatoes
1/2 c
heavy cream
1/2 c
butter, softened
1/2 tsp
pumpkin pie spice
1/4 tsp
salt
freshly ground black pepper, to taste
1 c
miniature marshmallows
1/2 c
brown sugar
1/2 c
pecans, chopped

Directions Step-By-Step

1
Preheat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45-60 minutes. Let rest until cool enough to handle.
2
Handling the potatoes with a pot holder, slice each in half lengthwise and scoop out the flesh into the bowl of a food processor. To the food processor add the heavy cream, butter, pumpkin pie spice and salt and pepper. Process until potatoes are silky smooth.
3
Place sweet potato mixture into a 2-quart casserole dish. Sprinkle brown sugar and pecans on top. Bake at 400 degrees for about 15 minutes. Add marshmallows to top and broil for 5 minutes until marshmallows are browned. Serve warm.

About this Recipe

Course/Dish: Potatoes, Side Casseroles
Other Tag: Quick & Easy