📝 About This Recipe
This quintessential American holiday classic bridges the gap between a savory side dish and a decadent dessert, featuring velvet-smooth roasted sweet potatoes infused with warm autumnal spices. A splash of bourbon and a hint of orange zest elevate the natural earthiness of the tubers, creating a complex flavor profile that defines the Thanksgiving table. Finished with a golden, gooey crown of toasted marshmallows and a hidden pecan crunch, it is the ultimate comfort food for harvest celebrations.
🥗 Ingredients
The Potato Base
- 4 pounds Sweet Potatoes (about 5-6 medium potatoes, scrubbed)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 1/4 cup Whole Milk (at room temperature)
- 1/3 cup Brown Sugar (packed)
- 1 teaspoon Pure Vanilla Extract
- 2 Large Eggs (beaten)
- 1 tablespoon Bourbon (optional, for depth of flavor)
- 1 teaspoon Orange Zest (freshly grated)
The Spice Blend
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon Kosher Salt
The Topping
- 3 cups Mini Marshmallows (or enough to cover the surface)
- 1/2 cup Chopped Pecans (toasted)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prick the sweet potatoes several times with a fork and place them on a foil-lined baking sheet.
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2
Roast the potatoes for 45 to 60 minutes, or until they are very tender when pierced with a knife. Roasting instead of boiling concentrates the sugars and prevents a watery texture.
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3
Remove the potatoes from the oven and let them cool until they are easy to handle. Lower the oven temperature to 350°F (175°C).
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4
Slice the potatoes open and scoop the warm flesh into a large mixing bowl, discarding the skins.
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5
Using a potato masher or an electric hand mixer on medium speed, beat the sweet potatoes until mostly smooth with just a few small lumps remaining for texture.
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6
Add the melted butter, milk, brown sugar, vanilla, bourbon, and orange zest to the bowl. Mix until well combined.
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7
In a small ramekin, whisk the cinnamon, ginger, nutmeg, and salt together, then sprinkle over the potato mixture and fold in.
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8
Taste the mixture (before adding eggs) to ensure the spice level is to your liking. Add more salt or sugar if desired.
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9
Add the beaten eggs to the mixture and stir vigorously until the batter is light and fluffy. The eggs act as a binder to give the casserole a souffle-like lift.
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10
Grease a 9x13 inch (or 2-quart) baking dish with butter. Spread the sweet potato mixture evenly into the dish, smoothing the top with a spatula.
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11
Bake for 25-30 minutes at 350°F until the casserole is set around the edges and heated through.
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12
Remove the dish briefly and sprinkle the toasted pecans over the top, followed by an even layer of mini marshmallows.
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13
Return the dish to the oven for 5-8 minutes, watching closely. The marshmallows should be puffed and a beautiful golden brown.
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14
For an extra-toasted 'campfire' look, you can briefly turn on the broiler for 30-60 seconds, but do not walk away as they burn in an instant!
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15
Let the casserole rest for at least 10 minutes before serving to allow the internal structure to firm up.
💡 Chef's Tips
Roast your potatoes rather than boiling them to ensure the filling isn't watery and has a deeper, caramelized flavor. If you prefer a perfectly silky texture, pass the roasted potato flesh through a ricer or food mill before mixing. To make ahead, prepare the potato base up to 2 days in advance and refrigerate; just add 10 minutes to the baking time before adding marshmallows. For a nut-free version, replace pecans with crushed cornflakes mixed with a little melted butter for that essential crunch. Use high-quality fresh spices; old cinnamon or nutmeg can lose the punch needed to balance the sweetness.
🍽️ Serving Suggestions
Serve alongside a herb-roasted turkey with savory giblet gravy. Pairs beautifully with a crisp, dry Riesling or a hard sparkling apple cider. Complement the sweetness with a side of tart cranberry sauce or balsamic-glazed Brussels sprouts. This dish also makes a fantastic 'leftover' breakfast when warmed up with a dollop of Greek yogurt.