Friday, November 30, 2012

Sweet Potato Pumpkin Casserole

so I get that this is the saddest excuse for a blog photo. We were too excited to indulge that I forgot to take actual 'serving' photos of my meal :( Food blogger fail. But I promise it's gorgeous and orange on the inside...

I know Thanksgiving was just a mere 8 days ago and the last thing you might want to be thinking about is preparing another feast--but might I remind you that this is the season for potlucks, unexpected guests and another important excuse for an incredible dinner party. (See my post next week on stocking your pantry/fridge for the month of December!). Bookmark this page and follow Dressing on the Side and you'll never have to dig for the right recipes ever again.

D's number one favorite holiday side dish is sweet potato casserole. I think for the most part, the 8 year old in all of us can't help but want to indulge in a vegetable dish covered in marshmallows....you mean we can have sweets for dinner? 

This twist on the classic is easy to whip up--especially with a little prepping and not too time consuming. The flavor is richer and not quite as sweet as some you might have tried in the past. 

**Cutting back on sugar? Try just topping the casserole with chopped pecans or walnuts as an alternative. 

Sweet Potato Pumpkin Casserole 
(makes a 2-3 qt casserole)

  • 3-4 large sweet potatoes, peeled, boiled and mashed
  • 1/4 c light brown sugar
  • 1 tbsp white sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 7 oz (1/2 can) organic pumpkin
  • 3 tbsp melted butter
  • 1 egg
  • 1/4 tsp salt
  • 1-2 cups mini marshmallows*--optional, but reccomended
  • 1/2 c walnuts or pecans*--optional
Getting Started:
If you know sometime within the next 5 days you're going to want to make this..go ahead and peel and boil your sweet potatoes. About 1 inch chunks take about 20 minutes to boil, or until tender. Drain and mash the potatoes, then store them in the fridge for up to 5 days. 

If you're doing it the same day, do this in the morning, especially if you're planning a large menu...or if you're just winging it add that 30 minutes on your meal prep time. 

*OR--take the whole potatoes and pierce them all over with a fork. Place them in the microwave for 4-8 minutes until soft. Then split the potato with a fork and "fluff" out the flesh into a large bowl. 

Preheat your oven to 350 degrees.

Once your potatoes are mashed, add in the pumpkin. Mix well. Season with salt, cinnamon and pumpkin pie spice. Add the sugars and melted butter and again, mix well. Last add the egg. 

Bake the casserole for 20 minutes. Then remove from the oven and top with nuts (optional) and a generous portion of marshmallows. Bake an additional 10 minutes until golden brown. 

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