Sweet & Savory Spiced Sweet Potato Casserole is a delightful twist on a classic dish, blending warm spices with the natural sweetness of sweet potatoes. Perfect for holiday gatherings or a cozy family dinner, this casserole will have everyone coming back for seconds.
The star of our dish is, of course, the sweet potatoes. They bring a natural sweetness and creamy texture that forms the base of the casserole. Next, there's brown sugar and maple syrup, which enhance the sweet potatoes' flavor without overpowering it. Using heavy cream adds richness and smoothness, making the casserole feel indulgent. The butter, when melted and mixed in, provides a velvety finish.
Our spice blend of cinnamon, nutmeg, and allspice brings warmth and depth, while salt and black pepper keep the sweetness in check. For some crunch and earthy flavor, we add pecan halves and chopped fresh rosemary. Finally, mini marshmallows give it that classic, nostalgic touch with a gooey, toasted top.
This casserole pairs beautifully with roasted turkey or chicken, making it a perfect side dish for Thanksgiving or Christmas. It also complements a simple green salad with a tangy vinaigrette, balancing the rich flavors of the dish.
First things first, preheat your oven to 375°F (190°C). You want it nice and hot so the casserole cooks evenly. While the oven is warming up, peel and cube about 2 pounds of sweet potatoes. Get a large pot, fill it with water, and bring it to a boil. Add your sweet potato cubes and let them cook until they're fork-tender, which should take about 15 minutes.
Once they're done, drain the water and let the sweet potatoes cool just enough to handle. In a large mixing bowl, mash them until they're smooth but still have a bit of texture. Stir in the brown sugar, maple syrup, heavy cream, melted butter, and spices — cinnamon, nutmeg, and allspice. Don't forget the salt and pepper to balance the flavors. Mix everything well, ensuring all ingredients are fully incorporated.
Now, pour the sweet potato mixture into a greased 9x13 inch baking dish, spreading it out evenly. Sprinkle the pecan halves and chopped rosemary over the top. Slide the dish into your preheated oven and let it bake for about 20 minutes.
After 20 minutes, take the dish out and scatter the mini marshmallows over the top. Pop it back into the oven for another 10 minutes, or until those marshmallows are golden and gooey. Serve the casserole warm, and watch it disappear!
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