SWEET POTATO CASSEROLE RECIPE - (4.3/5)
Provided by inspiredbites
Number Of Ingredients 13
Steps:
- TOPPING: Melt the butter in a pan. Add the pecans, sugar, honey, and chile powder. Toss them around for about 8-10 minutes so that the sugar and honey caramelize around the pecans. Empty out the mixture onto parchment paper so it can cool. Store the pecans in an airtight container till you are either ready to eat them or put them on this special casserole! The only utensil you will need to mash the sweet potatoes is a fork. In fact, you won't need to even mash them, just cut them into large chunks with the fork and as you mix in the butter, vanilla, and brown sugar, they will fall apart into the perfect consistency. Add the eggs once everything else is mixed. If your sweet potatoes are especially hot, you should temper the eggs. That means, that you take a hunk of the hot sweet potato and mix it into the eggs separately. That evens out the temperature before you add it to the rest of the sweet potatoes. By doing this, you prevent cooking the eggs before they are mixed in. If that were to happen, you'd have scrambled egg hunks in your casserole, and that wouldn't be pleasant. Coat a 9 x 9 inch baking dish with cooking spray and spread the sweet potato mixture evenly throughout the dish. Top with the marshmallows. Personally, I think I had too many marshmallows on mine (just a bit too may). I would have one layer of marshmallows - no extra. Place the pecans on top with plenty of space between them. Bake at 350 degrees fahrenheit for about 40-35 minutes. Check toward the end so that the marshmallows brown, but do not burn.
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