Sweet Potato Casserole with Pecans
This sweet potato casserole combines earthy sweet potatoes and crunchy pecans topped with gooey marshmallows, making it a delightful centerpiece for holiday gatherings.
Ingredients
For the casserole
- 1.5 kg sweet potatoes, peeled and cut into cubes
- 80 g melted butter
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ground ginger
- 1 teaspoon flaky sea salt
- 75 g pecans chopped, toasted
- 150 g mini marshmallows
Instructions
Preparation
- In a small bowl, mix the melted butter with the cinnamon, ginger, and salt.
- Heat the oven to 180°C / 350°F / Gas, 4.
- Place the sweet potato cubes in a 23 cm square baking dish, pour over the spiced butter, and toss well to coat.
- Cover the dish with foil and bake for 25 to 30 minutes, stirring once halfway through, until the potatoes are tender.
Toasting Pecans
- While the sweet potatoes bake, spread the pecans on a separate tray and toast them in the oven for 6 to 7 minutes until fragrant, then let them cool slightly and chop roughly.
Final Assembly
- Remove the sweet potatoes from the oven and change the oven setting to grill.
- Gently stir and lightly mash the sweet potatoes, keeping the texture slightly chunky.
- Mix in the chopped pecans, smooth the top, then scatter the mini marshmallows evenly over the surface.
- Return the dish under the grill for a short time until the marshmallows are soft and golden, then serve.
Notes
Serve warm to experience the full flavor. Consider using a large serving spoon for easy scooping and add a sprinkle of additional chopped pecans for garnish.