Twice Baked Sweet Potato Casserole

7
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)

Blue Ribbon Recipe

Add this sweet potato casserole to your holiday menu ASAP. Not overly sweet, the flavors are all very balanced in this divine side dish. Just the right amount of sweetness comes from the brown sugar and the marshmallows. We loved the pumpkin spice flavor and the crunch from the pecans sprinkled on top. The Test Kitchen


Rating:

★★★★★ 3 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
Collection: Festive Feasts
Other Tag: Quick & Easy




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