For the month of November, we have asked some of our favorite food bloggers to share recipes for their must-have Thanksgiving dishes. Join us to see what will be on their tables this year and for years to come.
Sweet Potato and Marshmallow Fluff Casserole by Ashley from Not Without Salt
My mom’s Sweet Potato Casserole has nearly caused rifts in our family. We rush to get to the front of the buffet line so we won’t miss out on the crispy marshmallow top that covers the buttery and sweet inside.
Those that are too slow call out from the back of the line, “Save some crispy marshmallows for me!”
My version of this traditional dish includes crispy bacon bits and the residual bacon grease mixed in with the sweet potatoes making the inside just as sought after as the homemade marshmallow fluff that is piled on top.
While this dish doesn’t eliminate the fight at least it creates more of a chance for everyone to be happy.
Sweet Potato and Marshmallow Fluff Casserole
3 lbs yams*
4 slices bacon
2 T butter, melted
2 T dark brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1. Pre-heat your oven to 375 degrees.
2. Place the yams on a baking sheet and roast in the oven until very tender, about an hour.
3. Let cool, then remove skin with a pairing knife. Cut yams in 1-inch chunks and place in a large bowl.
4. Cut up the bacon in 1/4-inch strips and cook until very crispy. Add the bacon and the grease to the yams.
5. Add the melted butter, brown sugar, salt, cinnamon, ginger and pepper. Taste and adjust seasonings.
This can be made and refrigerated up to a day ahead at this point. If making ahead, place the dish in a 350 degree oven for 10 minutes before you add the marshmallow fluff. This will ensure that they will be warmed all the way through before serving.
3 egg whites
2/3 cup sugar
1/4 teaspoon salt
1. Pre-heat your oven to 400*
2. Make a double boiler by bringing a small pot of water to a simmer, then place the bowl of your stand mixer or another large stainless steel bowl atop the water.
3. Add the egg whites, sugar and salt and whisk continuously until the sugar dissolves and the liquid is warm to the touch.
4. Transfer the bowl from the stovetop to your stand mixer and use the whisk attachment to whip the whites on medium-high speed until it turns glossy with stiff peaks, about 5-8 minutes. Use a hand-held
mixer if you do not have a stand mixer.
5. With a rubber spatula cover the yam mixture with the fluff. Using the back of the spatula create dramatic peaks. This will give you a nice variation in color and texture once the dish is baked.
6. Bake for 10-15 minutes or until the marshmallow fluff starts to turn golden and the fluffy peaks are a deep golden color.
7. Serve immediately.
*I know that this dish is title “Sweet Potato Casserole” yet there are no sweet potatoes in it. I also know that sweet potatoes and yams are a completely different vegetable but somewhere along the way they became one in the same for some. So, rather than messing with tradition, I decided to go with the majority and keep the name the same. “Yam Casserole” doesn’t quite have the same ring. Just look for the potato-like creatures that have a pinkish, orange interior and a red skin.
Ashley Rodriguez is the blogger behind Not Without Salt. She has been a pastry chef and wedding cake baker, and now focuses on blogging and teaching classes in Seattle where she lives with her husband and two boys.
(recipe and image courtesy of Ashley Rodriguez)
How do you serve sweet potatoes or yams on Thanksgiving? Are marshmallows part of the dish?