I love this casserole. It is honestly a go-to every Christmas/Thanksgiving/Wednesday snack (ok maybe not Wednesday snack) for me and it is always a huge hit.
The biggest compliment, I find, is when people say I don't like (insert ingredient here), but I really loved it with this dish. And that is what I typically hear when people eat this dish. Non-sweet potato lovers always find that this dish is not offensively sweet potato casseroley (I really have no idea what that means). I know that some people don't like that syrupy sweet potato casserole that hits most tables, with the yams from a can topped with big, bulging marshmallows (I love it).
Maybe it is the fresh sweet potatoes, baked to perfection and creamed with evaporated milk and fall/winter spices. Maybe it's the ooey gooey mini marshmallows that top it. Or the crispy, crunchy, sweet maple cashew streusel that also tops it. Maybe it's the combination of all three- the creamy, the rich, the crunchy, the fluffy, all melding together in one incredible bite of food that you just can't get enough of.
Yeah. That must be it.
Sweet Potato Casserole with Cashew Streusel and Toasted Marshmallows
Adapted from Saveur
SERVES 8 – 10
- 4 lbs. sweet potatoes (about 5 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 tsp cinnamon
- 2 eggs, beaten
- 3⁄4 cup roasted salted cashews
- 1⁄2 cup light brown sugar
- 3 tbsp. flour
- 2 cups mini marshmallows
Heat oven to 400°. Place sweet potatoes on a parchment paper–lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.
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.
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.