Ben's Sweet Potato Casserole recipe
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Ingredients
- 1 cup chopped pecans 4 teaspoons honey 1 cup brown sugar, divided 1 tablespoon white sugar 5 sweet potatoes, peeled and cut into cubes ¼ cup heavy whipping cream 3 tablespoons butter, cut into cubes 2 tablespoons orange juice ⅛ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cinnamon, or to taste 1 (10.5 ounce) package miniature marshmallows
Nutrition Info
- 378.5 caloriescarbohydrate: 67 gcholesterol: 14.4 mgfat: 11.3 gfiber: 4.5 gprotein: 2.9 gsaturatedFat: 3.6 gservingSize: -sodium: 123.7 mgsugar: 40.6 gtransFat: : -unsaturatedFat: : -
Directions Ben's Sweet Potato Casserole
Directions
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Spread pecans out on a baking sheet and drizzle honey over pecans. Sprinkle 1 tablespoon brown sugar and white sugar over the top.
Cook pecans in the preheated oven until honey starts to bubble and nuts are fragrant, 2 to 4 minutes. Remove nuts from oven and reduce oven temperature to 350 degrees F (175 degrees C).
Place sweet potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Combine sweet potatoes, remaining brown sugar, cream, butter, orange juice, nutmeg, and cinnamon together in a large bowl. Stir pecans into sweet potato mixture. Spread mixture into a 9x13-inch baking dish and top with marshmallows.
Bake casserole in the oven until marshmallows are golden brown, about 10 minutes.