Every year, even though Thanksgiving isn't a big deal in sunny Singapore, I like to bring a slice of that tradition to my table. It's my way of taking a breather from the hustle and bustle, to just be thankful for the good stuff—my family, friends, and all the little wins we often overlook.
Plus, it's the perfect excuse to whip up some hearty, comforting dishes that scream 'holiday' in every bite.
Enter my sweet potato casserole: it's not just a dish; it's a whole vibe. The sweet potatoes are whipped up to creamy perfection, and with my special blend of cookie spices mixed in, every spoonful is like a prelude to Xmas.
The marshmallows on top? Well, they're non-negotiable because my daughter insists, and hey, who am I to argue with the boss? Watching those fluffy white puffs turn toasty is part of our quirky holiday tradition.
So, whether you're from a place where Thanksgiving is the holiday of the season or just looking to share in the joy of a festive feast, this sweet potato casserole is a winner. I'm telling you, the smell alone is enough to make you want to break out the tinsel. Ready to get a taste of the holidays? Let’s jump right into the recipe and make some memories.
Sweet Potatoes Peeled Coarsely Wedged, 1KG
Unsalted Butter, 60g
Whole Milk, 120g
Demerara Sugar, 50g
Sea Salt, Pinch
Cookie Spice Blend Homemade, 1 TSP
Pure Vanilla Paste, 1 TSP
Pecans Coarsely Chopped, 15g
Unbleached All Purpose Flour, 60g
Demerara Sugar, 50g
Unsalted Butter Cold Coarsely Diced, 55g
Pecans Coarsely Chopped, 35g
Marshmallows, For Toppings (Optional)
Cast Iron Skillet 10"
Stick Blender / Ricer / Potato Masher
Please visit my "Cookie Spice Blend" page for the recipe.
Boil sweet potatoes in a pot of water until fork tender.
Drain and discard the liquid.
Return the sweet potatoes to the pot.
I am using my stick blender to puree the sweet potatoes.
You can use a ricer or a potato masher.
In a pot over medium heat, add butter.
Continue cooking after the butter has melted.
Cook until the "singing" has subsided.
Immediately drain thru' a coffee filter over a sieve and bowl.
Discard any residue.
Add in the browned butter and the rest of the ingredients.
Puree until well combined or mix until homogenous.
Spread the sweet potato mixture onto a cast iron skillet.
Prepare the toppings.
Preheat oven to 180 degree celsius or 350 fahrenheit.
In a large mixing bowl, add flour, sugar, butter and pecans
Mix and crumble the butter into the flour, sugar and pecans until it reassembles a wet sand consistency.
Sprinkle this mixture over the sweet potatoes, distributing them evenly.
Top it off with marshmallows, if you are using them.
Wack into the oven and bake for 25 to 30 mins or until the marshmallows and toppings are lightly browned.
I like to blowtorch my marshmallows until lightly charred.
My daughter is right, marshmallows add extra texture...