Sweet Potato Casserole with Candied Pecans and Marshmallow Cream
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Marshmallow cream recipe adapted from Purely Twins.
Ingredients
  • For sweet potato mash:
  • 3 pounds sweet potatoes (about 6 medium)
  • ¼ cup grass fed butter or ghee
  • ½ tsp vanilla extract
  • ¾ tsp salt
  • ¼ cup coconut milk
  • 1 egg
  • For candied pecans:
  • ½ cup raw pecans, chopped
  • 2 Tbs melted grass fed butter or ghee
  • 2 Tbs coconut sugar
  • pinch of salt
  • For marshmallow cream:
  • ¾ cup water, divided
  • 1½ Tbs gelatin (like this or this)
  • ¼ cup honey or maple syrup (I like using 2 Tbs each)
  • pinch of salt
  • ½ tsp vanilla extract
Instructions
  1. For sweet potato mash: Preheat oven to 400 degrees. Place sweet potatoes on foil lined (optional but makes for easier clean up) baking sheet and pierce with a fork 4-6 times. Bake sweet potatoes until tender, about 1 hour. Reduce oven temperature to 375 degrees. Let sweet potatoes cool. When cool enough to handle, peel and add the baked sweet potatoes to the food processor along with butter, vanilla and salt. Whisk the egg into the coconut milk and add to food processor. Process until smooth and creamy. Spread sweet potato mash into a greased 2 quart casserole dish (8 or 9 inch square dishes or pie pans work as well).
  2. For candied pecans: Combine chopped pecans, butter, coconut sugar and salt in a bowl and stir well with a spoon to coat pecans. Sprinkle mixture over sweet potatoes and bake uncovered at 375 degrees for 20 minutes until pecans are caramelized.
  3. For marshmallow cream: In the bowl of your stand mixer, sprinkle the gelatin over ¼ cup water and allow to bloom for at least five minutes. While the gelatin blooms, combine remaining water, maple syrup and/or honey and salt in a saucepan and bring to a boil over medium heat. Allow to boil until maple syrup/honey is completely dissolved, stirring occasionally, about 2-3 minutes. Turn the stand mixer to medium and pour sugar mixture over the gelatin (I poured the hot sugar into a glass measuring cup with a pour spout to prevent spillage). Add vanilla and then increase speed to high. Whip for 5-10 minutes until marshmallows lighten in color and become opaque. It should look a bit like frosting and still be pourable. Spread over top of the sweet potatoes and candied pecans with a greased rubber spatula.
Recipe by Vibrant Life Army Wife at https://vibrantlifearmywife.com/sweet-potato-casserole-with-candied-pecans-and-marshmallow-cream/