Sweet Potato Pecan Casserole
With the holidays right around the corner, this Sweet Potato Pecan dish is perfect for Thanksgiving lunch or the following light supper. With pecans, brown sugar, ricotta cheese, organic eggs, and lots of vanilla, this dish releases an aroma that makes everyone’s mouth water. Seasonal, or just right for a chilly evening, this dish is sure to make any household family excited for mealtime!
This recipe is made by roasting fresh sweet potatoes and then mixing in the spices, cheese, and butter. A pecan crumble is sprinkled over top, and a marshmallow cream topping is smoothed on to balance out the sweetness.
Sweet Potato Pecan Casserole
The perfect holiday dish with the right amount of spice and sweetness to appeal to your palate!
Ingredients
Casserole:
- 5 Large Sweet Potatoes
- 1 cup Dark Brown Sugar
- 1/2 cup Ricotta Cheese – room temperature
- 1/2 Unsalted Butter
- 2 tbsp Butter – room temperature
- 1 Large Organic Free-Range egg + 2 yolks – room temperature
- 3 tsp Vanilla Extract
- 2 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
- 1/8 tsp Cloves
Crumble:
- 1 1/2 cups Chopped Pecans
- 3 tbsp Dark Brown Sugar
- 2 tbsp Melted Butter
- 2 tbsp All Purpose Flour
Topping:
- 1 13 ounce Jar of Marshmallow Cream
- 2 cups Mini Marshmallows
Instructions
- Roast the potatoes. Line a cookie sheet with tin foil and bake at 425º F for 50-60 minutes. When done the skin and flesh should be easily pierced with a fork.
- Let the potatoes cool for 15 minutes, then cut in half and scoop out the potatoes into a large bowl. You want the potatoes hot when you the casserole so all the ingredients blend well together.
- Lower oven temperature to 350ºF.
- In a medium bowl, mix the ricotta cheese, butter, brown sugar, eggs, vanilla, and spices. Mix well.
- Add the ricotta mixture to the potatoes. Mix until all the ingredients are completely combined.
- Pour into a 7×11 inch casserole dish.
- Make the crumble topping by mixing all the ingredients in a small bowl.
- Sprinkle over the top of the potato mixture.
- Bake 30 minutes.
- Let cool 20 minutes.
- Spread marshmallow cream over the top of the casserole, leaving a 1 inch border all the way around. The marshmallow cream will spread as it bakes.
- Sprinkle surface of marshmallow cream with mini marshmallows.
- Bake at 350º F for 5 minutes or until marshmallows are browned. Keep a very close eye on the marshmallows as browning can happen very quickly.
- Serve warm.
