TWICE BAKED SWEET POTATO CASSEROLE
Add this sweet potato casserole to your holiday menu ASAP. Not overly sweet, the flavors are all very balanced in this divine side dish. Just the right amount of sweetness comes from the brown sugar and the marshmallows. We loved the pumpkin spice flavor and the crunch from the pecans sprinkled on top.
Provided by Natalie Tamminga
Categories Side Casseroles
Time 1h35m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45-60 minutes. Let rest until cool enough to handle.
- 2. Handling the potatoes with a pot holder, slice each in half lengthwise and scoop out the flesh into the bowl of a food processor. To the food processor add the heavy cream, butter, pumpkin pie spice and salt and pepper. Process until potatoes are silky smooth.
- 3. Place sweet potato mixture into a 2-quart casserole dish. Sprinkle brown sugar and pecans on top. Bake at 400 degrees for about 15 minutes.
- 4. Add marshmallows to top and broil for 5 minutes until marshmallows are browned. Serve warm.
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