Sunday, December 6, 2009

Sweet Potato Casserole with Marshmallows and Chestnuts

3 pounds whole unpeeled sweet potatoes (dark red-skinned sweet potatoes; also known as yams)
5 tablespoons unsalted butter
15- to 16-ounce can chestnut puree
3 tablespoons orange juice
3 tablespoons dark brown sugar
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
2 cups miniature marshmallows

Preheat oven to 400 degrees F.

Line baking sheet with foil. Butter an 8-by-8-by-2-inch ceramic baking dish. Pierce yams in several places with fork. Bake until yams are very tender, about 1 hour. Reduce temperature to 375 degrees F. Cool slightly. Peel skins from yams. Puree yams through food mill and into large bowl.

Mix 3 tablespoons butter into yams. Add chestnut purée, brown sugar, salt, cinnamon, allspice and nutmeg; mash until smooth. Spoon yam mixture into prepared dish. (Can be made 1 day ahead.) Cover and refrigerate. Return to room temperature before baking.

Dot top of yams with remaining 2 tablespoons butter. Bake 20 minutes. Sprinkle the marshmallows on top and return to oven. Bake for 10 or 15 minutes more, or until marshmallows are lightly browned and sweet potatoes are warmed through.


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