A Symphony of Flavor in Our Sweet Potato Casserole Delight

This reinterpretation of the classic Thanksgiving sweet potato casserole recipe embodies a perfect fusion of flavors and textures. The precise balance of sweetness and an irresistible buttery undertone create a culinary masterpiece that elevates the dish to new heights. For those seeking an extra layer of texture, the inclusion of crushed cornflakes in the topping introduces a delightful crispiness, though the option to omit them allows for a customizable experience.

The prescribed two cups of mini marshmallows may not completely cloak the entire casserole, enabling a tempting peek of the sweet potato filling. However, the culinary adventurer is encouraged to embrace excess, adding more marshmallows to envelop the dish entirely. Opting for gelatin-free marshmallows preserves the vegetarian integrity of this delightful creation.

This quintessential holiday dish beckons with an enticing blend of velvety smoothness and crunchy contrast. The orchestrated symphony of textures orchestrates a dance on the palate, creating an experience that transcends the ordinary. The caramelized marshmallows contribute a touch of indulgence, leaving behind a lingering sweet sensation that resonates with every bite.

More than a mere side dish, this creation transforms into a centerpiece, a catalyst for conversation, and a testament to the culinary artistry achievable in a humble casserole. Each forkful becomes a journey through comfort and celebration, encapsulating the essence of Thanksgiving. The absence of Sweet Potato Elegance on your holiday table would render it incomplete, as this dish has evolved beyond the ordinary to become a culinary icon, a celebration of flavors and textures that captivates and delights the discerning palate.

https://cooking.nytimes.com/recipes/1021635-sweet-potato-casserole

INGREDIENTS

Yield:8 servings

• ½cup unsalted butter (1 stick), at room temperature, plus more for greasing the pan
• 6 large sweet potatoes (about 4 pounds), scrubbed
• 2 large eggs, at room temperature
• 1(14-ounce) can sweetened condensed milk
• ¼cup granulated sugar
• 1teaspoon vanilla extract
• 1teaspoon kosher salt
• 1cup finely chopped pecans
• 1cup lightly crushed cornflakes (optional)
• ½packed cup light or dark brown sugar
• ½cup all-purpose flour
• ¼cup unsalted butter (½ stick), melted
• 2cups mini marshmallows, plus more to taste

PREPARATION

1. Prepare the filling: Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter and line a baking sheet with aluminum foil.
2. Poke the sweet potatoes all over with a fork and place them on the baking sheet. Bake until soft, about 1 hour; let cool.
3. When sweet potatoes are cool enough to handle, peel them using a knife, then add the flesh to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and mash with a potato masher or fork. (The sweet potatoes can be covered and refrigerated for up to 3 days at this point.)
4. Add the ½ cup butter, eggs, condensed milk, granulated sugar, vanilla, and salt to the bowl. Combine well with a hand mixer or a stand mixer on medium speed. Add the mixture to the prepared baking dish and, using a spatula, smooth out the top.
5. Prepare the topping: In a medium bowl, stir together the pecans, cornflakes (if using), brown sugar, flour and butter until thoroughly combined. Spoon the topping evenly over the sweet potatoes.
6. Bake the casserole until slightly browned, about 35 minutes. Remove the casserole from the oven and add the marshmallows in an even layer. Return to the oven and bake until marshmallows are toasty and melted, about 5 minutes. Let sit for 5 minutes before serving.
7. Enjoy!