Food & Drink

Sweet Potato Casserole With Homemade Marshmallow

Sweet potato casserole is a simple Southern dish that has become a staple Thanksgiving side dish. It’s a simple recipe that consists of sweet potatoes roasted in butter and sugar. Then, marshmallows are added and baked. Some people add spiced nuts to their casseroles, but marshmallow is the most popular and delicious of all the classic toppings.

Mini marshmallows can be found in many stores and are inexpensive. However, they lack the special touch that makes Thanksgiving dishes so memorable. You can make your marshmallow meringue and bake it under the broiler for a campfire-marshmallow appearance and taste that’s unbeatable.

What is the difference between sweet potatoes & yams?

Although sweet potato and yam are often used interchangeably in traditional American dishes, especially Southern ones, they technically are not the same vegetable. A yam, a starchy root vegetable, is central to many West African cultures. Native sweet potatoes were used in American cooking when Africans first arrived in America. Americans still call sweet potatoes “yams” today.

Can you make a sweet potato casserole with marshmallows ahead of time?

You can make sweet potatoes ahead of time. However, we recommend that you save the marshmallow just before baking. These potatoes can be roasted and mashed. Once the potatoes are mashed, wrap the dish in plastic and place it in the refrigerator for three to four days. Allow it to cool, add the marshmallow topping and mix it all. You can freeze sweet potatoes if you wish to make them even earlier. Just seal them tight so that air and water don’t get inside.

Can you store leftover sweet potato casserole?

The marshmallow topping can be frozen, but the casserole will keep well for several days in the refrigerator. The leftovers can be frozen as long as they are sealed tightly. For best results, heat in the oven.

Step 1 Heat oven to 350°F. Butter a 3-quart broiler-safe baking dish. Bake sweet potatoes in a single layer on a baking sheet for 60 to 70 minutes. To let steam escape, cut a slit at the top and let it cool for 15 min.

Step 2Scoop out sweet potato flesh (discard skins). Transfer the mixture to a food processor. Process until smooth. Add butter, brown sugar, and nutmeg. Blend until well combined, about 3-4 times. Season the mixture with salt and black pepper. Transfer to the prepared dish.

Step 3 Bake sweet potatoes until they are cooked, approximately 20-25 minutes. Let cool for 10 minutes.

Step 4 In a bowl, whisk together egg whites and granulated sugar. Place the bowl in a saucepan of simmering, but not over, water. Cook, stirring, until the sugar dissolves and the whites feel warm. An electric mixer beats the mixture at low speed until it forms soft peaks. Increase speed gradually to high and continue beating for 4 to 6 minutes. Add the vanilla extract and beat in 1/2 teaspoon.

Step 5Heat the broiler in the middle position with the rack—spread meringue on cooled sweet potatoes. Broil for 30 seconds to 1 minute until the meringue has browned.

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