Glazed pecans, toasted marshmallows, raisins and sweet potatoes infused with cinnamon and vanilla lend a delicious touch of the deep South to this dressed-up version of a sweet potato casserole. This is one comfort food that is sure to capture the attention of friends and family as it fills your kitchen with the pleasant aromas of the season, earning its place at the table next to the turkey and ham. Stand back and watch how quickly it disappears.
Things You'll Need
- 11x14 baking dish
- Cooking oil or nonstick spray
- Large boiling pot
- Oven mitts or pot holders
- Cutting board
- 1 medium bowl
- Electric mixer
- 8 large sweet potatoes
- 1 egg
- 1/2 cup milk
- 1/2 cup margarine
- 1 tsp. cinnamon
- 1 tsp. real vanilla extract
- 1 cup raisins
- 2 cups halved pecans
- 1 stick margarine
- 1 cup brown sugar
- 2 tbsp. plain flour
- 12 large marshmallows
Grease an 11-by-14 baking dish with a light coat of cooking oil or nonstick spray.
Wash and peel the potatoes and chop into 2-inch chunks on a cutting board. Fill a large boiling pot with water. Fully submerge the chopped potatoes in water.
Bring the water to a boil over medium high heat and allow the potatoes to boil for 10 minutes. Reduce the heat to medium and allow the potatoes to cook until tender, about 20 to 25 more minutes.
Create a pecan glaze while the potatoes are boiling by combining one stick of butter with 1 cup of brown sugar and 2 tbsp. flour in a medium bowl. Stir until soft. Toss pecans into the mixture until well-coated. Set aside.
Check to see if the sweet potatoes are done by sticking a fork into one. If the potato is completely soft, remove the pot from the stove and pour out the water.
Add 1/2 cup of butter to the sweet potatoes. Allow the potatoes to slightly cool and add one egg. Do not return the cooking pot to the stove.
Place the mixer on low speed and mash potatoes for two minutes. Gradually increase the mixer's speed to medium and continue mashing the potatoes three minutes or until softly whipped.
Add 1 tsp. of cinnamon and 1 tsp. of vanilla. Add 1 cup of raisins. Place the mixer on low speed and mix for one minute.
Spoon the potato mixture into the baking dish and smooth it with a spatula. Place 12 marshmallows on top of the potatoes, spacing them evenly three to a row, lightly submerging the lower half of the marshmallow into the mixture.
Drop the pecan mixture by small spoonfuls in between the marshmallows. Continue to alternate the marshmallows and pecan mixture across the casserole. Bake the casserole for 15 minutes at 350 degrees or until golden brown.
Tips & Warnings
- Soften the butter by placing it on the counter 30 minutes before preparation time.
- Put any leftover sweet potato mixture into a small overn-safe dish for a friend or neighbor to enjoy.
- Use potholders or oven mitts when handling hot cookware to avoid burns.
- Peel potatoes with a downward motion away from yourself to avoid injury.
- Do not mix on high speed.
- Photo Credit Jupiterimages/Photos.com/Getty Images
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