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Whipped Sweet Potato Casserole

November 19, 2010

What’s your family food assignment this year? I’m in charge of rolls and sweet potato casserole. Definetely going to bring some cinnamon butter and raspberry butter. I think the family will love it!  I’ve never made sweet potato casserole. But I do love it. My only requirement is that it has to have marshmallows on top. I don’t know why I’m so staunch about that. When I was a kid, marshmallows were a rare treat. And they were so good! (Especially on sweet potatoes!) But I honestly don’t like the buttery, brown sugary variety where you can’t even taste the sweet potato anymore.

So I came up with this variety. The sweet potato isn’t the focal point of the recipe. You still get a solid marshmallow flavor blending with the taste of sweet potato and spices with just a hint of brown sugar. And the sweet potatoes are so soft and light with the addition of whipped egg whites. It’s a much lighter (fat wise) version than the traditional casseroles laden with butter and sugar. This is definetely a must try this holiday season!

WHIPPED SWEET POTATO CASSEROLE

  • 3 egg whites
  • 2 1/4  pounds  sweet potatoes, peeled and chopped
  • 1  cup  half-and-half
  • 3/4  cup  packed brown sugar
  • 2 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1/4 teaspoon cloves
  • 1  teaspoon  salt
  • 2  teaspoons  vanilla extract

Topping:

  • 1 1/2  cups  miniature marshmallows
  • 1/2  cup  all-purpose flour
  • 1/4  cup  packed brown sugar
  • 1/4  teaspoon  salt
  • 2  tablespoons  chilled butter, cut into small pieces
  • 1/2  cup  chopped pecans, toasted (optional)

Preheat oven to 375°.

To prepare potatoes: You can prepare the potatoes in 1 of 2 ways. I steamed my potatoes according to my manufacturers steamer than put them in a blender and blended them until smooth. Or you can place potatoes in a large pan, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; than cool slightly.

While potatoes are cooling, place egg whites in a mixing bowl and beat on medium high speed until stiff peaks form. Set aside for later use.

Place potatoes in a large bowl. Add half-and-half, sugar, salt, vanilla, and spices. Beat with a mixer at medium speed until smooth. Fold in egg whites until well incorporated. Scoop mixture into a 13 x 9-inch baking dish coated with cooking spray.

To prepare topping, sprinkle miniature marshmallows evenly over the top of the casserole. In a small bowl, combine flour, sugar, salt and pecans if desired. Cut in the butter with a pastry blender until the mixture becomes looks like coarse meal. Sprinkle mixture evenly over the marshmallows.  Bake at 375° for 30 minutes or until marshmallows become a golden brown.

Related Links:

Cinnamon Butter: https://burntapple.wordpress.com/2010/10/25/whole-wheat-bread-and-cinnamon-butter/

Raspberry Honey Butter: https://burntapple.wordpress.com/2010/04/29/raspberry-honey-butter/

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