Mini Sweet Potato Casserole

While dabbling on the lovely Pinterest, I came across this sweet little recipe I thought I would try from WonkyWonderful.com. It turns out to be quite simple and great for almost any occasion in the Fall and Winter months. You could serve it as an appetizer, with your main dish, or even after dinner because it is just that sweet. Next time, I may go a bit lighter on the marshmallow topping, but other than that I wouldn’t change a thing!

DSC_0781

You Will Need:

  • 2 Sweet Potatoes, Peeled
  • Bag of Marshmallows
  • Pecans
  • Olive Oil
  • Baking Sheet
  • Parchment Paper (optional)

DSC_0743

  • Peel and slice the sweet potatoes diagonally. You may use a mandolin if you have one with a 1/4 to 1/2in slice
  • Place sweet potato slices on a parchment covered baking sheet and brush each side with olive oil

DSC_0748 DSC_0753

  • Bake in the oven at 400 degrees for 20 minutes, flipping slices over halfway
  • While the potatoes are cooking, place bag of marshmallows in freezer for about 10-15 minutes. This will make them easier to slice
  • Once firm, use a serrated or bread knife to cut the marshmallows into thirds

DSC_0758 DSC_0760 DSC_0762 DSC_0764 DSC_0765

  • Once sweet potatoes are finished, remove from oven and place marshmallows on top. Broil for 40-60 seconds. Make sure to keep a close eye on them, they will burn easily.

DSC_0773

  • Once toasted, remove from oven and place a pecan on top of each sweet potato.

DSC_0776

  • Serve and enjoy!!

DSC_0785

3 thoughts on “Mini Sweet Potato Casserole

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s