savory pancakes with white asparagus within, hard-boiled eggs on top, and parsley.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 5 sweet potatoes, peeled and cut into 1/2 inch slices
- ¾ cup packed brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ cup butter, cut into pieces
- ½ cup coarsely chopped cashews
- 1 cup miniature marshmallows
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking 9×13 inch baking dish.
- Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork easily pierces the potatoes, about 10 minutes. Drain, and cool.
- Mix the brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl. Stir in the cashews.
- Arrange half the sweet potatoes over the bottom of the prepared baking dish. Sprinkle with half the brown sugar mixture. Top with half the butter pieces. Repeat with a second layer of sweet potatoes, brown sugar mixture, and remaining butter pieces.
- Bake in preheated oven until potatoes are glazed with the brown sugar mixture, about 30 minutes. Sprinkle mini marshmallows over the top, and return to the oven to bake until browned, about 5 minutes more.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 235 mg |
| Sugars | 21 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this for about 10 years now!! Never disappoints!
OMG this is so good. I didn’t use the salt or the nuts due to diet restrictions and allergies. And I mashed the potatoes . But it was so good it was the talk of Thanksgiving. 11/26/15
Perfectly delicious! Love it with Pecans! Everyone asks for the recipe!
Everyone ageed this was wonderful. I will always use this recipe from now on.
I made this when my mom requested I bring a sweet potato dish to Thanksgiving, and it turned out to be my favorite thing on the table. I searched for hours until I decided on this recipe: I wanted one with recognizable pieces of sweet potato instead of a mash, some sweetness but not syrupy, and a marshmallow topping. I have never made sweet potatoes any other way than roasting plain with oil and salt but following this recipe gave me EXACTLY the dish I was looking for. I used pecans instead of cashews for preference, that was my only change. Everyone at dinner enjoyed them, I hoarded the few leftovers and those are delicious reheated too. Cara I really appreciate you sharing this recipe, this is now my ultimate sweet potato casserole and I was so proud to bring this to Thanksgiving, thanks so much!
This is such a delicious part of Thanksgiving for us. I don’t change anything in the recipe. It’s great just how it is.
Hi all! This is my recipe. I’m so pleased that others have enjoyed this recipe as much as we do! When I want to start this recipe a day ahead, I just rinse off the whole sweet potatoes, put in a large pot, cover with water and boil the whole potatoes until just tender (not mushy!). Let cool a couple of min and then peel away skin, slice and continue with recipe. I’ve also made this with pecans instead of cashews and everyone always loves it.
This is the recipe I will use from now on..the flavor was excellent and just what I was looking for. Since I was looking for a quick side, I sped things up. I used a 40 oz can of cut yams (drained the juice). I didn’t have cashews, so I just left them out. I cooked it in the microwave for approx. 6 minutes, added the marshmallows and cooked another 1 1/2 min. The marshmallows didn’t brown, but we didn’t care…they tasted fabulous! Next time (when I’m not in a hurry) I’ll cook it exactly as written and I know they’d rate a 10 if possible! Thanks for sharing.
I have made this every year since I found it, and everyone absolutely LOVES it! My brother gets excited when I say Im going to make it 🙂
I absolutely love this recipe. I am surprised more people haven’t raved about it. Last year was the first thanksgiving I cooked and this recipe was a peace maker. I love yams with brown sugar and nuts and my husband is a marshmellow man. This way, he can get all the gooey marshmellows of the top and the second layer lets me have them my way. I made this several times after thanksgiving and this year I tried something different. I mashed the yams with butter before layering (so we could cut the butter in half) and also used pecans for a more traditional taste. It was fantastic! Thanks for the recipe!