Sweet Potato Casserole with Pears and Marshmallows

Sweet Potato Casserole with Pears and Marshmallows Recipe
Photo: Miki Duisterhof; Styling: Stephana Bottom
Instead of mashed sweet potatoes, this casserole features tender slices of sweet potatoes layered with Bosc pear slices which are topped with marshmallow and toasted pecans.

Yield:

Serves 8

Recipe Time

Prep: 50 Minutes
Bake: 1 Hour, 15 Minutes

Nutritional Information

Calories 494
Fat 22 g
Satfat 8 g
Protein 6 g
Carbohydrate 74 g
Fiber 12 g
Cholesterol 31 mg
Sodium 284 mg

Ingredients

4 pounds sweet potatoes (about 7 medium)
Salt
5 medium Bosc pears (about 2 lb.), peeled, cored, sliced 1/4-inch thick
3 tablespoons lemon juice
1 cup chopped pecans
8 tablespoons unsalted butter, melted
2 cups mini marshmallows

Preparation

1. In a large pot, cover sweet potatoes with cold water. Add 1 Tbsp. salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a knife can pierce sweet potatoes easily, 30 to 35 minutes. Drain potatoes, run under cold water to cool, then peel. Cut into 1/2-inch-thick slices. In a large bowl, toss pears with lemon juice.

2. Spread pecans on a baking sheet; bake until toasted and fragrant, shaking sheet once, about 7 minutes. Transfer pecans to a bowl; let cool.

3. Preheat oven to 350ºF. Grease a 9-by-13-inch baking dish. Layer half of sweet potato slices, overlapping, then top with half of pears, half of pecans and a pinch of salt. Drizzle half of butter on top. Repeat layers.

4. Cover baking dish tightly with foil and bake until sweet potatoes and pears are tender, about 1 hour and 15 minutes.

5. Preheat broiler. Sprinkle marshmallows over top of casserole and broil until marshmallows are lightly browned, about 1 minute.

Note:

November 2010
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