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 7x11 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.