Bourbon Sweet Potatoes with Marshmallow, Pecan Crumble

Bourbon Sweet Potatoes with Marshmallow, Pecan Crumble

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Get your Thanksgiving on with this reimagined version of Sweet Potato Casserole. I create hasselback sweet potatoes that are baked in a bourbon-brown sugar sauce and then topped off with toasted marshmallow creme and a pecan crumble. Unlike the casserole recipe, this one is 100% vegetarian.

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Ingredients

Pecan crumble:
 ¼ cup flour
 ¼ cup packed brown sugar
 ½ teaspoon cinnamon
 4 tablespoons softened butter
  cup chopped pecans
Bourbon sweet potatoes:
 6 medium sweet potatoes
 1 cup veggie broth
 ¼ cup bourbon
 ½ cup packed brown sugar
 ½ teaspoon sea salt
 7 ounces marshmallow fluff
 ¼ teaspoon ground black pepper
 2 tablespoons butter, melted
Yields6 Servings
Nutrition Facts

Servings 6

Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Instructions

1

We're going to start off making the pecan crumble by adding 1/4 cup flour into a mixing bowl.

2

Add in 1/2 teaspoon cinnamon and 1/4 cup brown sugar, then mix it all together.

3

Add in 4 tablespoons of butter and work it into the mixture.

4

Add in the 1/3 cup chopped pecans and mix again.

5

Lay out the mixture on a baking sheet. NOTE: I recommend using parchment paper as it will make it easier to break apart once cooked.

6

Bake the mixture at 350 degrees for about 15 minutes.

7

Set aside to cool.

8

Now to prepare the sweet potatoes. Take each of the 6 sweet potatoes and cut it crosswise, between 1/8 and 1/4 of an inch thickness between slices. Do not cut all the way down because we want to leave the bottom part on. It should sort of look like an accordion.

9

Put the sliced sweet potatoes in a lasagna pan.

10

Now to make the bourbon sauce. Start off with 1 cup vegetable broth.

11

Mix in 1/4 cup bourbon, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup brown sugar.

12

Whisk it all together until it's combined.

13

Add the sauce to the pan with the sweet potatoes.

14

Brush each sweet potato with the 2 tablespoons melted butter. Make sure to be generous, as you want to get it between all the slices of the sweet potatoes.

15

Cover the dish with aluminum foil and bake the sweet potatoes at 425 degrees for about 45 minutes, until they are fork-tender.

16

Remove from oven, uncover. Take 7 ounces of marshmallow fluff and top off the sweet potatoes with it, dividing it between all the potatoes. For extra credit, you can toast the marshmallow fluff with a cooking torch.

17

Top it all off with the pecan crumble.

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

Pecan crumble:
 ¼ cup flour
 ¼ cup packed brown sugar
 ½ teaspoon cinnamon
 4 tablespoons softened butter
  cup chopped pecans
Bourbon sweet potatoes:
 6 medium sweet potatoes
 1 cup veggie broth
 ¼ cup bourbon
 ½ cup packed brown sugar
 ½ teaspoon sea salt
 7 ounces marshmallow fluff
 ¼ teaspoon ground black pepper
 2 tablespoons butter, melted

Directions

1

We're going to start off making the pecan crumble by adding 1/4 cup flour into a mixing bowl.

2

Add in 1/2 teaspoon cinnamon and 1/4 cup brown sugar, then mix it all together.

3

Add in 4 tablespoons of butter and work it into the mixture.

4

Add in the 1/3 cup chopped pecans and mix again.

5

Lay out the mixture on a baking sheet. NOTE: I recommend using parchment paper as it will make it easier to break apart once cooked.

6

Bake the mixture at 350 degrees for about 15 minutes.

7

Set aside to cool.

8

Now to prepare the sweet potatoes. Take each of the 6 sweet potatoes and cut it crosswise, between 1/8 and 1/4 of an inch thickness between slices. Do not cut all the way down because we want to leave the bottom part on. It should sort of look like an accordion.

9

Put the sliced sweet potatoes in a lasagna pan.

10

Now to make the bourbon sauce. Start off with 1 cup vegetable broth.

11

Mix in 1/4 cup bourbon, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup brown sugar.

12

Whisk it all together until it's combined.

13

Add the sauce to the pan with the sweet potatoes.

14

Brush each sweet potato with the 2 tablespoons melted butter. Make sure to be generous, as you want to get it between all the slices of the sweet potatoes.

15

Cover the dish with aluminum foil and bake the sweet potatoes at 425 degrees for about 45 minutes, until they are fork-tender.

16

Remove from oven, uncover. Take 7 ounces of marshmallow fluff and top off the sweet potatoes with it, dividing it between all the potatoes. For extra credit, you can toast the marshmallow fluff with a cooking torch.

17

Top it all off with the pecan crumble.

Bourbon Sweet Potatoes with Marshmallow, Pecan Crumble