Twice Baked Sweet Potato Casserole

1
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)

Rating:

★★★★★ 2 votes

Comments:
Serves:
6-8
Prep:
1 Hr 15 Min
Cook:
20 Min
Method:
Bake

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

How to Make Twice Baked Sweet Potato Casserole

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.
  4. Add marshmallows to top and broil for 5 minutes until marshmallows are browned. Serve warm.

Printable Recipe Card

About Twice Baked Sweet Potato Casserole

Course/Dish: Potatoes Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy




Show 4 Comments & Reviews

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