Do you know how happy I am that it’s November?!?
I am THIS happy. If you could see me, I would be jumping up and down with a smile on my face. Like November is the start of so many good things to come, and I am so PUMPED!
I am also pretty happy that the sun is now beginning to rise by 6am. Cause um, getting out of bed in the pitch black is maybe, nope not maybe, it IS the WORST thing ever. Loving the sunshine in the morning.
But of course I am paying a price come 4 O’clock. The sun is setting FAST behind the mountain. UGH. No light means, no photos after 4pm and that means my days just got even more frantic.
I didn’t think that was possible. The good news is that the earlier sun sets only means that I get to burn all my new candles just that much longer. You know the second that sun sets I’ve got all my candles lit.
Seriously, I love this time of year!
Okay, and since I am on a gushing streak, let me gush just a little about my new candles. I took almost everyone’s advice from this post and bought some holiday scented candles from Amazon. Best thing I did all week! I did not make it down to Bath and Body works, so all those candles are on my Christmas list for Santa.
OH and it sounds like I REALLY need to try soy candles. I am hearing they are the only way to go?
Also, also… since we are talking about cozy, cozy things I feel I should mention, I am full on prepared for the next snowstorm (which is forecasted for today and tomorrow, but it’s really just looking grey out there). I got the flannels, fuzzy slippers, candles, sugar cookie dough in the freezer…and maybe even the Santa Baby Pandora station all ready to be played… ok, I did, I did!
Don’t judge, you know you are right there with me. Don’t deny the good things in life. <–Seriously.
And speaking of the good things in life, let’s talk sweet potato casserole.
I feel like aside from the mashers and maybe the buttered rolls, this is everyone’s favorite side dish come Thanksgiving Day. I can’t fully decide on what my favorite side is, I mean, sweet potato casserole is kind of like eating dessert with dinner. And you know I am all game for that!!
Last year I am made a sweet and savory version, but this year I lightened things up and went the all sweet route!! I kept my base recipe the same, just reduced the sugar a bit, added pecans for protein and crunch (and because I LOVE them), and then added the marshmallow. Oh marshmallow, why are you so good with sweet potatoes?!
Do you ever wonder who first thought to put sweet potatoes and marshmallow together? I don’t think I would have ever thought to do that. It seems like such a weird pairing, but yet it’s so good. I don’t know, but whoever first thought of it is a pure genius!
So anyway, I did my marshmallow a little different, and when I say marshmallow I technically just mean meringue because that’s really what this is. BUT, it tastes like marshmallow and with hints of maple too!
Instead of the granulated sugar in my marshmallow I decided I would try to see how pure maple syrup would work. See, the first time I made this recipe, I went heavy on the marshmallow and everyone agreed it was just a little too sweet. SO the second time around I reduced a ton of the sugar and swapped maple in for my mallow. Honestly, I could not believe how incredibly good it was!!
Don’t be fooled though, this marshmallow is different from most. It’s super light + delicate, it kind of melts in your mouth. YUM. I found that when it gets left un-toasted for more than an hour the maple syrup begins to separate from the whites. Meaning that you really need to add and then toast the marshmallow right before serving.
I know, kind of a pain, and on Thanksgiving too, but I promise it will all be worth it once you taste them. SO GOOD.
You can make and prepare everything else in advance, just not the marshmallow, which guys, it only has three ingredients and takes maybe 10 minutes tops to prepare. So no biggie!
Meaning – this sweet potato casserole needs to make it onto you Thanksgiving menu. Mmmm, k?? Cool!
Lighter Baked Sweet Potato Casserole with Maple Toasted Marshmallow.
Servings: 6 Servings
Calories Per Serving: 474 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 4 medium sweet potatoes
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup milk plus more if needed
- 1/4 cup butter melted
- 2 eggs lightly beaten
- 2 tablespoons bourbon optional
- 1 3/4 cups raw pecans roughly chopped
- 2 tablespoons butter melted
- 2 tablespoons flour
- 1 tablespoon fresh sage chopped
- Preheat your oven to 400 degrees F.
- Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.
- Reduce the oven temperature to 350 degrees F.
- Peel the skins away from the flesh of the sweet potato and add the sweet potato to a mixing bowl. Mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs and bourbon (if using) until fully combined.
- Pour the sweet potatoes into a greased casserole dish (I used an oval).
- In a bowl, combine pecans, 2 tablespoons melted butter, flour and sage. Spread the pecan topping over top of the sweet potatoes. Bake for 30-40 minutes or until the pecans are golden.
- Just before the casserole is done, make the marshmallow like topping. Place egg whites, maple syrup, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until whites are warm to the touch, 3 to 4 minutes.
- Remove the bowl from the water and transfer to your stand mixer. Using the whisk attachment, whip the whites until stiff and glossy peaks form, 5 minutes. Add the vanilla, and mix until combined. Use immediately. Be careful not to over whip the mixture or the whites will get clumpy. Spoon the marshmallow into a gallon size ziplock bag and snip the corner off. Pipe the marshmallow onto the casserole (or just spread over the casserole with a spatula) and then toast using a kitchen torch OR under the broiler for 30 seconds to 1 minute (watch close as the broiler works quick!). Serve warm.
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*The casserole can be made in advance and either baked just before serving OR baked in advance and then rewarmed before serving. Add the marshmallow meringue just before serving. *I have found that if you let the marshmallow sit longer than 45 minutes the maple starts to separate from the whipped whites. it's really important to pipe the marshmallow onto the casserole almost immediately after you make it. Once the marshmallow is toasted, it will not change shape or form. *If you would prefer to make a sweeter more traditional marshmallow, use 1 cup granulated sugar in place of the maple syrup.
Doesn’t that just make you kind of want to dive in?!?! I mean, toasted marshmallow, sweet potato, pecan goodness right there!