I only have a few words for this dish. This is the best sweet potato dish in the history of man. And if any men from history tell you otherwise, they are lying.
I can't even express how absolutely amazing this dish is. Filled with fall spices,sweet and salty, soft and crunchy. It runs the gamut of pure awesomeness. Yes, that's right. Awesomeness.
I couldn't even get a photo of what the inside looked like, because after this photo, I proceeded to dive into this face first. There was no turning back.
Via Saveur
SERVES 8 – 10
This recipe was given to SAVEUR's assistant test kitchen director, Ben Mims, by his aunt Barbara Jane Busick, a home cook in Brandon, Mississippi.
4 lbs. sweet potatoes
1⁄2 cup evaporated milk
1⁄2 cup sugar
6 tbsp. unsalted butter, melted
2 tsp. vanilla extract
1⁄2 tsp. kosher salt
1⁄2 tsp. ground allspice
2 eggs, beaten
3⁄4 cup roasted salted cashews
1⁄2 cup light brown sugar
3 tbsp. flour
2 cups mini marshmallows
1. Heat oven to 400°. Place sweet potatoes on a parchment paper–lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.
2. Reduce oven temperature to 350°. Peel potatoes; pass them through a food mill into a bowl. Whisk in evaporated milk, sugar, 4 tbsp. of the butter, vanilla extract, salt, allspice, and eggs. Transfer to a 2-qt. oval baking dish.
3. In a food processor, pulse together cashews, brown sugar, flour, and remaining 2 tbsp. of butter until coarsely ground. Crumble cashew mixture over half of casserole; top other half with marshmallows. Bake until marshmallows are golden brown, about 30 minutes.
That is coolest looking sweet potatoes i have ever seen! Something for everyone!!!!!
Tubular!
Posted by: Sabrina | December 08, 2008 at 09:27 AM
How can I not dive right in after reading your review? I love sweet potatoes, and this one sounds great!
Posted by: Cathy | December 09, 2008 at 11:11 AM
Now this looks good! Solves the problem too of nut topping vs. marshmellows. Do both! Who would have thought?
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