Are you Really attached to those yams with marshmallows on top at Thanksgiving time? Well now you don’t have to make a huge casserole every year, we love this throughout the winter. The hardest part about this is waiting for it to bake.
Instead of dishing out sweet potatoes from a casserole, bake everyone their own sweet potato. I’m not a big fan of the super sweet casseroles so I like to make these instead. I think it adds a nice touch and no one goes digging around in the same dish.
The sweet potatoes just melt in your mouth when they are baked right. The brown sugar butter crumble adds the perfect sweetness without all the melted marshmallows and whatnot on top. If you like the marshmallows go ahead and add them!
A dessert at dinnertime.
Choose sweet potatoes that are similar in size so they bake evenly and are done at the same time.
Once the sweet potatoes are tender (you can test this with a toothpick, should slide easily through), cut a slit in the potato, scoop out the flesh, and mash. Return mash to skins.
Add crumble over the tops and bake for an additional 10-15 minutes. (This would be a good time to add those marshmallows!)
- 2 sweet potatoes, similar in size
- ¼ cup flour
- ¼ cup packed brown sugar
- ¼ cup chopped walnuts
- ¼ teaspoon ground cinnamon
- tiny pinch of sea salt
- 1 ½ tablespoons unsalted butter, room temp.
- marshmallows (optional)
- Cook sweet potatoes at 375 for 1 hour or until tender.
- In a small bowl thoroughly combine all ingredients for the crumble and set aside. Let potatoes cool until you can handle them.
- Slice open the sweet potatoes and scoop flesh into a medium bowl.
- Beat or mash until nice and creamy.
- Return mash to skins.
- Top with crumble and marshmallows, if desired and bake for an additional 10-15 minutes.
Happy Thanksgiving! What is your favorite Thanksgiving side dish?