What's so great about this gluten-free sweet potato casserole? Spiced sweet potatoes, pecans, and marshmallows. This will be holiday favorite!
INGREDIENTS
– 4 lbs. sweet potatoe– 1 stick (8 Tablespoons) unsalted butter, cut into four chunk– 2/3 cup brown sugar– 1/4 cup maple syrup– 1/2 cup half and half– 1 teaspoon vanilla extract– Salt, to taste (I like about 1 teaspoon of Kosher salt)– 1 teaspoon cinnamon– 1/2 teaspoon cardamomFor the topping:– 6 cups cornflakes, crushed (Makes about 2 1/2 cups)– 2/3 cup chopped pecan– 1/3 cup packed brown sugar– 1/2 teaspoon cinnamon– 3 Tablespoons butter, melted– 3 cups mini marshmallow
INSTRUCTIONS
Warm the oven up to 350 degrees. Clean and grease a 9-by-13-inch baking dish.
Step 1
Put the potato chunks in a pot of water and bring it to a boil. Boil for about 15 minutes, or until soft enough to pierce with a fork. Drain it.
Step 2
After putting the potatoes in a big bowl, add the butter and let it melt. With a potato masher, mix the brown sugar, maple syrup, half-and-half, and vanilla extract until the mixture is smooth.
Step 3
You can add more salt, cinnamon, and cardamom to taste. Mix things together well. Cover the baking dish with the potato mixture.
Step 4
The cornflakes should be broken up in another large bowl. Warm up the butter and add the nuts, brown sugar, cinnamon, and mix them all together.
Step 5
Cover the sweet potatoes with the cornflake mix. Take them out of the oven 20 minutes later, when they are golden brown and crunchy.
Step 6
On top of the crumbs, sprinkle marshmallows. Put the dish back in the oven for another 5 to 10 minutes, or until the marshmallows just begin to turn golden brown.