Ingredients with Measurements:
- 4 large sweet potatoes, peeled and sliced into 1/4 inch rounds
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/4 cup water
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup chopped pecans
- 1/2 cup mini marshmallows
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the brown sugar, melted butter, water, cinnamon, nutmeg, and salt.
3. Arrange the sweet potato slices in a single layer in the baking dish.
4. Pour the brown sugar mixture over the sweet potatoes, making sure each slice is coated.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and sprinkle the chopped pecans and mini marshmallows over the sweet potatoes.
7. Return the dish to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden brown and the sweet potatoes are tender.
8. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 46g
Protein: 3g
Sodium: 178mg
Sugar: 32g
Fiber: 4g
Substitutions for ingredients:
- Instead of brown sugar, you can use granulated sugar or honey.
- Instead of pecans, you can use walnuts or almonds.
- Instead of mini marshmallows, you can use regular marshmallows or omit them altogether.
Variations:
- Add a layer of sliced apples or pears to the sweet potatoes for a fruity twist.
- Use pumpkin pie spice instead of cinnamon and nutmeg for a different flavor profile.
- Top the casserole with a streusel topping made from flour, brown sugar, and butter.
Tips and tricks:
- Make sure the sweet potato slices are all the same thickness so they cook evenly.
- If you don't have a baking dish, you can use a cast iron skillet or any oven-safe dish.
- To make the casserole ahead of time, prepare it up until step 5 and refrigerate until ready to bake.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a cute and cozy presentation.
Garnishes:
Sprinkle some extra chopped pecans or cinnamon on top for a finishing touch.
Pairings:
This casserole pairs well with roasted chicken or turkey.
Suggested side dishes:
Serve with a side salad or roasted vegetables for a balanced meal.
Troubleshooting advice:
- If the sweet potatoes are still hard after baking, cover the dish with foil and bake for an additional 10-15 minutes.
- If the marshmallows are browning too quickly, cover the dish with foil and continue baking until the sweet potatoes are tender.
Food safety advice:
Make sure the sweet potatoes are fully cooked before serving to avoid any risk of foodborne illness.
Food history:
Camote cue is a popular Filipino street food made from sweet potatoes and brown sugar. This casserole is a twist on that classic dish, perfect for a cozy family dinner.
Flavor profiles:
This casserole is sweet and nutty, with warm spices like cinnamon and nutmeg.
Serving suggestions:
Serve this casserole as a side dish or a dessert. It's perfect for Thanksgiving or Christmas dinner.
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Region: Peruvian