Sweet Potato Marshmallow Casserole

Any good chef knows that a fabulous meal isn't just about the meat - creative side dishes can make or break a meal, so we set out to find some delicious and inventive side dishes for a festive dinner and found this sweet potato casserole with marshmallows recipe.

We admit that at first, we thought that a 'sweet potato casserole with marshmallows recipe' was a bit of a stretch on the 'unusual' theme, but after trying this delicious Sweet Potato Marshmallow Casserole from the kitchens of Emeril Lagasse, we were converts!

Sweet potatoes pack a healthy punch, and the marshmallows add just the right amount of 'sweet' to really make this sweet potato marshmallow recipe really work. Even the kids will love it!!

Sweet Potato Marshmallow Casserole

3 ½ to 4 pounds fresh sweet potatoes, scrubbed well
¼ cup light brown sugar
¼ cup evaporated milk or heavy cream
2 tablespoons unsalted butter, at room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon finely grated orange zest
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
Pinch ground mace
Pinch ground cloves
¼ cup finely chopped toasted pecans
3 cups miniature marshmallows

Preheat oven to 400 degrees F. Line a large baking sheet with foil.
Bake the sweet potatoes on the foil-lined baking sheet until a thin, pointy knife inserted in the center meets no resistance, 45 minutes to 1 hour.
Set aside until cool enough to handle.
Once cooled, remove the skins and mash until smooth. (If you have a potato ricer, this works well in helping to remove any stringy fibers, as does a food mill.)
In a large bowl combine the potatoes (you should have about 4 cups), sugar, evaporated milk, butter, orange juice, vanilla, salt, orange zest, cinnamon, nutmeg, mace and cloves and beat until smooth.
Spoon the mixture into the prepared pan and sprinkle with the chopped pecans.
Arrange the marshmallows in an even layer over the top and bake until the marshmallows are lightly browned, 35 to 45 minutes.
This can be made a day ahead, covered, and refrigerated, then returned to room temperature and baked 35 to 45 minutes before serving.
Makes 8 to 10 servings

Recipe courtesy Emeril Lagasse and Martha Stewart Omnimedia, Inc.

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