Sweet Potatoes with Marshmallow Streusel Topping
Typically sweet potatoes are mashed into a casserole dish, which I think, competes with the mashed silkiness of the mashed potatoes. This is a delicious recipe that will not compete with your potatoes and your family will enjoy.
To start, let’s clear up the air — what’s the difference between sweet potatoes and yams? Well, based on what can be found at a local supermarket, what is labeled “sweet potatoes” are the sweet white potatoes you’ll find next to what is labeled “yam,” the orange colored spuds we’re accustomed to. Both are sweet, but sweet potatoes are quite a bit more starchy. For this recipe, use yams.
Ingredients (makes 8 servings):
- 6 medium yams
- 1/4 cup room temperature butter, cubed, plus 1 Tbsp.
- 1/4 cup brown sugar
- 2 Tbsp flour
- 1/4 cup toasted pecan pieces (walnuts would be good too)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup mini marshmallows
Preheat oven to 425 degrees.
Roast yams in oven for 45 min – 1 hour, until a fork can be inserted with no resistance. Remove and let cool. Peel the skin off, and slice into 1/4 thick rounds. Layer them into a casserole dish. Dot with 1 Tbsp butter.
To make the topping, combine 1/4 cup butter, brown sugar, and flour together until crumbly. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine. Top the yams with the streusel topping.
Bake at 400 degrees for 20-30 minutes or until marshmallows begin to melt and the topping gets crunchy.
Photo from minimalistphotography101 via Flickr