Baked potatoes are bland and dry.
Thats why splitting them and dumping on heaps of salt, fat, and dairy makes them better.
If adding Marshmallow Fluff orswiss meringueto sweet potatoes is risky, loaded sweet potato casserole is truly dangerous.
The resulting side dish offers a symphony of textures: crunchy, crispy, chewy, and creamy.
Its beautiful and it’s flexible; customize it by adding less or more of what your crowd likes.
Heres how to make it.
Mix two pounds of cooked sweet potatoes with five tablespoons of melted butter and a half teaspoon of salt.
you could mash them together or blend the mixture smooth if you like.
(Its just a matter of if you like things smooth, chunky, or half and half.)
The loaded toppings will work on any base recipe.
Spread the potato mixture into a buttered casserole dish.
(I used a 7x9-inch dish).
Roughly chop the spicy pecans, reserving a few to remain whole.
Crumble the bacon into medium or small pieces.
Roughly chop the meringue cookies if you cant break them easily by hand.
Dot any open spaces with as many or as few mini marshmallows as youd like.
Bake the casserole at 350F for 15 to 20 minutes, or until the mini marshmallows begin to toast.
Allow it to cool for about 10 minutes.
Serve warm or room temperature.
Ive never had a sweet potato casserole as irresistible.
I had difficulty stopping myself from eating half of it myself.
Replacing the purely marshmallow topping with a variety of other ingredients made the dish much more balanced.
I wanted more of everything, but my boyfriend said it was perfect.
Butter a small casserole dish.
I used a 9 by 7-inch dish.
Mash or blend the potatoes with the butter and salt.
Add this mixture to the casserole dish and spread it out into an even layer.
Bake the casserole for 15-20 minutes or until the mini marshmallows brown lightly.
Alternatively you could just torch the marshmallows without baking.
Enjoy warm or at room temperature.
