Praline Sweet Potatoes with Toasted Marshmallows
This gluten free dish is so rich and sweet with creamy, puffy marshmallows, crispy pecans, and buttery brown sugar you could get away with adding it to the dessert table!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 -8 1x
- Category: Side Dish
Ingredients
Units
Scale
- 8-9 cups peeled and cubed raw yams or sweet potatoes
- 2 large eggs
- 1/2 cup cream, or milk
- 2/3 cup sugar
- 3 tablespoons melted butter
- 1/4 cup orange juice
- 3/4 cup chopped pecans
- 2/3 cup brown sugar
- 1/2 cup flour (regular or gluten free - both work fine in this recipe)
- 1/4 cup cold butter
- 2 cups of miniature marshmallows
Instructions
- Bring a large pot of water to a boil, and add the cubed sweet potatoes.
- Cook until soft and tender, about 10 - 15 minutes.
- Drain water and mash, either by hand or in a mixer.
- Add the eggs, milk, sugar, 3 tablespoons melted butter, and orange juice. Mix until combined.
- Spoon into a buttered casserole dish.
- Meanwhile, make the praline topping by combining the pecans, brown sugar, and flour in a medium sized bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs or gravel.
- Spoon over the top of the sweet potatoes in the dish or dishes.
- Bake at 350 degrees for 20-30 minutes, depending on the size of your dish(es).
- Remove from the oven and sprinkle with marshmallows.
- Change your oven to the Broil setting.
- Return the casserole to the oven ( keep on the center rack) and broil for a quick minute, or just until the marshmallows puff up and get lightly browned.
Notes
If you need this to be dairy free, use Earth Balance Buttery Spread in place of the butter.
Nearly any type of gluten free flour or flour blend can work in this recipe, if you have any sensitivities to certain grains or starches. Below I will list some of the gluten free flour blends that I’ve tried that work well in this recipe.
For the cream, you can substitute half and half, or milk of any type- even non-dairy milk.