Who doesn’t love some classic sweet potato casserole on Thanksgiving? It’s a staple dish that adds a sweet element to the otherwise savory table. As much as I love this classic, I like to put my own little twist on things. I glazed some pecans in a buttery, spicy sauce, chopped them up, and mixed them into the potatoes. Topping the dish with marshmallows is totally optional. I know that some people don’t like the dish too sweet, and if that’s the case for you, remove some of the sugar and leave the marshmallows off.
Uggg my mouth’s watering just thinking about it.
Sweet & Spicy Pecan Potatoes
Makes a 8x 8 Casserole Dish
What You’ll Need:
+ 2 1/2 pounds sweet potatoes, peeled and cut into chunks
+ 4 Tablespoons butter
+ 2 large eggs
+ 1/4 cup dark brown sugar
+ 1 Tablespoon maple syrup
+ 1 teaspoon salt
+ 1/2 teaspoon ground cinnamon
+ 1/2 teaspoon ground ginger
+ 1/4 teaspoon freshly ground pepper
+ 1/2 cup marshmallows (optional)
For the Spicy Glazed Pecans:
+ 1 cup pecans
+ 3 Tablespoons butter
+ 3 Tablespoons brown sugar
+ 1/4 teaspoon cinnamon
+ 1/4 teaspoon ginger
+ pinch cayenne
First, place the potatoes in a large pot filled with water and set on the stove to boil. Once it reaches a boil, let it cook for about 15 minutes, or until the potatoes are easily poked with a fork.
While you’re waiting, lets make the spicy pecans. Melt the 3 Tbsp. butter in a skillet over medium heat. Add the pecans and coat in the butter. Add the sugar and stir until dissolved. Cook the pecans until the sugar becomes syrupy. Add the spices and cook an additional minute. Pour onto wax or parchment paper and allow to cool.
Once the potatoes are cooked, drain them and place back in the pot.
Add the butter, brown sugar, eggs, maple syrup, and spices.
Top with marshmallows if you’d like. Bake for 30 to 40 minutes, or until marshmallows are bubbly.
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