So looks like this will be another Thanksgiving where I’ll be five pounds heavier, or as I like to say it, five pounds happier.
Damn right I’ll sacrifice these new pair of jeans for an extra serving or THREE of these loaded sweet potatoes.
Last year I saw Sunny Anderson make these on Food Network and by the time I was watching it was too late to add it to the menu. So yes, I’ve been waiting an entire year to find an excuse to make this. What makes this so special? Let’s find out.
The Filling
Is there anything more beautiful than a pan of roasted sweet potatoes straight from the oven?
Yes. It’s the roasted skin that I clearly couldn’t wait to eat. First off, let me just say I never ever boil sweet potatoes. Roasting them is less messy, less time, and way easier. Plus you get that skin. Before roasting I always season the skin with salt and pepper, and before peeling off the skin and treating it like chips, I give it a sprinkle of garlic *wipes mouth*.
You’re probably wondering why the first few pictures don’t have marshmallows. Do you REALLY think I’d leave them out? I mean after all the bonfires I’ve had this fall I’m pretty much a marshmallow.
In Sunny’s recipe she chars the marshmallows then folds them into the potatoes. Like really, Sunny Anderson, you are my spirit animal.
The filling also has a little sugar, pumpkin pie spice, butter, flour, a splash of heavy cream, and eggs! Probably weren’t expecting eggs right? They really do turn the sweet potatoes into more of a custard, which will make you think you’re eating a sweet potato dessert, and then you’ll start thinking of ice-cream, and then you’ll start thinking why there hasn’t been a sweet potato casserole ice cream flavor. This is what Thanksgiving is all about. So now we’re left with what to put on top of this heavenly creation.
The Topping
What really attracted me to this recipe – aside from marshmallows used as a filler – was the ingredients in the topping. Sunny used a crumb topping with the addition of pecans, orange zest, and sage. Everything about using the sage with a twist of sweet, to the refreshing flavors of orange, to the crunchy pecans had me intrigued.
The topping should be crumbly, but wet enough to if you were to make a ball it would stick. Similar to what you see above.
It only takes a quick half hour for this to bake and heat all the way through. Although the entire recipe takes about an hour and a half, cut yourself some prep time and get the topping and roast the sweet potatoes the night before!
The filling is rich and decadent enough to be a dessert, so the surprising bite of the orange and sage gave it the perfect balance of sweet and savory.
There is not a single thing holding me back from making this again for Thanksgiving. I don’t know how I could ever enjoy sweet potato casserole a different way. Make sure you wiggle this one in. Happy Thanksgiving!
Ps: Click here for the original recipe.
- 5 sweet potatoes
- olive oil as needed
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- 2 tablespoons butter, softened
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup flour
- pinch of kosher salt
- 1 cup marshmallows (or more if desired)
- 2 eggs
- 1/2 cup flour
- 1/4 cup brown sugar
- 5 tablespoons butter, cold and diced
- 1 cup pecans, roughly chopped
- 6 sage leaves, chopped
- 2 teaspoons of orange zest (or more if you'd like)
- pinch of kosher salt
- Preheat the oven to 400
- Using a fork, poke holes in the sweet potatoes 5-6 times. Rub with olive oil and season with salt and pepper (see notes below). Place on a baking sheet and bake for 50 mins-1 hour, or until fork tender and the skin is dark. Allow to cool. (This step can be done the night before!)
- Once cool enough to handle, remove and discard the skin (I like to eat mine, YUM!). Transfer the cooled potatoes to a large bowl. Add the flour, sugar, pumpkin pie spice, butter, and cream. Mix until combined.
- Increase the oven to the broiler. Add the marshmallows to a baking sheet and roast until charred, about 2 minutes. Keep an eye out, this happens fast! Once crisp and charred, fold into the sweet potato mix. Add a sprinkle of salt and taste for flavor. You do not want this to be super sweet, we still have the topping!
- In a small bowl whisk the eggs and fold into the sweet potatoes. Transfer to an oven safe dish.
- Combine the flour, sugar, pecans, sage, and salt in a bowl. Taste for flavor and adjust as needed. Using your hands, mix in the butter to evenly distribute. Mix should be crumbly, but will stick if pressed together.
- Sprinkle topping evenly over sweet potatoes.
- Reduce the oven to 400 and bake for 35 minutes or until heated through.
- Enjoy and HAPPY THANKSGIVING!
- I ALWAYS season my potato skins even if the recipe does not need them. After they've baked, I sprinkle the skin with a dash of garlic salt and eat it like chips!
- Make the topping and roast the sweet potatoes the night before to minimize prep time.
