Fall

Sweet Potato Sinfulness

by:
May 12, 2010
0
0 Ratings
Sweet Potato Sinfulness
  • Serves 10
Author Notes

It has taken me many Thanksgiving celebrations to hit the jackpot that is this recipe. I deliberated over listing it as a dessert or vegetable because really, it's both. The great thing is, the ingredient list is short and is comprised of items you probably have laying around in your pantry. I love to eat this casserole cold, so don't be afraid to try it the next day after refrigerating. Just be careful when you broil the mallows; the risk of burning the house down skyrockets if you aren't. —ren

What You'll Need
Ingredients
  • 8 sweet potatoes
  • 3 cups granulated sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 1.5 tablespoons cinnamon
  • 2 sticks unsalted butter, melted
  • 1 bag miniature marshmallows
Directions
  1. Microwave the sweet potatoes on High for 15 minutes, then flip them over and microwave for another 12 minutes.
  2. Remove the potatoes (careful, they're hot and might be making a cute screaming noise). Place them, one by one, on a plate and split them in half lengthwise. Scoop out the insides and place in the bowl of an electric mixer. Don't scrape completely down to the skin. Repeat with all potatoes. Scrap the skins.
  3. Pour the sugar, vanilla, eggs, cinnamon and melted butter over the potatoes. The sugar should be covering up all the potatoes; you should see no orange (really!). If you do see orange, pour in more sugar until it disappears :)
  4. Mix all of the ingredients together at medium speed until well combined. The consistency should be more runny than stiff.
  5. Pour into a 9 x 13 baking dish and bake in a 375 degree oven for 30 minutes.
  6. Remove the casserole from the oven and pour the entire bag of marshmallows on top, spreading them around with your fingers so every centimeter is covered.
  7. Set the oven to High Broil and place the casserole under the broiler for no more than a minute. KEEP A CLOSE EYE DURING THIS STEP. The mallows should be lightly browned on top and gaining a glossy sheen. Remove as soon as they begin to head for a burn.
  8. Allow the casserole to cool for at least 10 minutes before serving.
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5 Reviews

adguru
adguru May 17, 2010
Great idea on the ice cream. If your serious I think my friends at DAA, an ad agency, still represent the sweet potato marketing group. I'm sure they could be of help to you. But, I do think that despite the efforts of the SP Council, they remain a regional delicacy. I'm in Baton Rouge, BTW.
 
adguru
adguru May 17, 2010
Hi Ren,
I think we both know that there is almost no "wrong" in preparing sweet potatoes. Brown sugar, potatoes, butter-- everything else is finesse. On the crumble, butter, brown sugar, flour and pecans. I've also tried putting a graham cracker crust beneath the potatoes like a cheese cake as well. I've mixed in philly into the potatoes, but that quickly starts to take it away from being sweet potato anything, loses the texture and feel of sweet potatoes.
 
ren
ren May 17, 2010
Ok, I'm from the South, so I feel this might be an idea that would only garner regional interest. But I've wanted to try a sweet potato casserole flavored ice cream. Orange in color, with cinnamon and marshmallow swirls and perhaps candied pecans. Your graham cracker idea might work in it as well. Thoughts? I'm about to post another sweet potato recipe that I have adapted from a pumpkin bar recipe I use in the fall. It's really quite lovely.
 
adguru
adguru May 16, 2010
I make something like this a couple of times a year. That is a LOT of cinnamon, and I do think you could lighten it up a bit with a little less butter. I put a sweet crumble on top of mine because while marshmallows are traditional, there is a thin line between homestyle and TP in terms of presentation.
 
ren
ren May 16, 2010
Thanks! Yes, it is heavy on cinnamon, so I'd recommend cutting it down (we're big fans around here). We're also fully prepared for this to be a heavy dish, so the butter is essential :) But totally go for lightening it up; I know I'd eat more if I went that direction. What goes in your crumble? I've done a basic one with flour, brown sugar, butter and pecans that was good. Can't decide if I prefer cutting cold butter into the crumble mixture or pouring melted butter over the top...