Melinda’s Sweet Potato Casserole with Hot Honey Marshmallows
Recipe Crafted By
Robyn Lindars is the creative force behind GrillGirl.com, a website dedicated to all things grilling. Known as the “Grill Girl,” Robyn specializes in live-fire cooking, with a passion for inspiring others to get outside and grill. Her recipes and grilling tips are a must-read for any barbecue enthusiast.
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Melinda’s Sweet Potato Casserole with Hot Honey Marshmallows
Robyn Lindars of GrillGirl.com
Rated 5.0 stars by 1 users
Category
Holiday Side Dish
Cuisine
American Fusion
Servings
8-10
Without the quintessential sweet potato casserole side dish, no holiday gathering would be complete. It’s the dish I look forward to every year as we all know it’s really a dessert disguised as a side dish on the holiday table!
In this recipe, sweet potato casserole gets a tasty makeover using Melinda’s Mango Habanero Hot Sauce, which is an amazing compliment to sweet potatoes. Melinda’s Mango Habanero is flavorful yet not very spicy and balances this sweet potato dish perfectly.
And for the diehard sweet potato casserole fans, this dish wouldn’t be complete without the quintessential marshmallow topping. However, I couldn’t ruin this beautiful dish with basic store-bought marshmallows made with corn syrup. This dish gets an upgrade by makingMelinda’s Hot Honey Marshmallows, which are much easier to make than you might think! This part is optional butoh-so-worth it! Plus, you can use these marshmallows to make s’mores or add to hot cocoa. You can even make a batch to gift for the holidays in DIY s’mores kits.
The marshmallow topping on this casserole gives wonderful hot honey flavor and satisfying gooeyness you want in a dessert masquerading as a side dish. Note that in this sweet potato casserole recipe below I’ve swapped some of the sugar with monk fruit alternatives to reduce the amount of sugar, but you can go full sugar in the recipe if you like. It is the holidays after all! One day of the year it’s okay to splurge!
Notes: Make the marshmallows a day in advance so they have time to cool before putting on the sweet potato casserole. Then, plan s’more-making festivities accordingly!
Ingredients
- 4 cups peeled, boiled sweet potatoes (approximately 3-4 large-sized sweet potatoes)
- 2 large eggs, beaten
- ¾ cup coconut sugar OR ¼ cup coconut sugar and ½ cup Lankanto monk fruit brown sugar replacement or Swerve brown sugar replacement
- ½ cup milk
- 4 tbsp softened butter
- ½ tsp pure vanilla extract
- ½ tsp sea salt
-
2 tbsp Melinda’s Mango Habanero Hot Sauce
- ½ cup brown sugar OR ½ cup Lankanto Monk fruit brown sugar
- ⅓ cup all purpose organic flour
- 3 tbsp butter, softened
- ½ cup chopped praline or candied pecans (plain pecans are okay too)
-
1 bottle of Melinda’s Hot Honey
- 1 ¼ cups water, divided
- 4 tbsp gelatin powder
- ¼ teaspoon kosher sea salt
- 1 tsp vanilla extract
- ¼ cup powdered sugar
- ¼ cup cornstarch
- 1 tbsp coconut oil (for coating the parchment paper and knife)
Sweet Potato Casserole Ingredients
Pecan Topping
Hot Honey Marshmallows
Directions
Marshmallow Directions:
Line a 9”x13” baking dish with parchment paper and coat with coconut oil. Set aside.
- In a medium saucepan, bring the Melinda’s hot honey and ¾ cup of water to a boil over medium high heat. Once the mixture has reached a boil, reduce the heat to medium and let the mixture simmer over medium until it reaches 242-245 degrees F as measured by a Thermapen or a candy thermometer. It is very important it reaches this internal temp before moving on to the next step.
- While the hot honey mixture is heating, add the remaining ½ cup water and the gelatin to the bowl of a stand mixer. Stir the water and gelatin to combine and let the mixture bloom.
- Once the hot honey mixture has reached 242-245 degrees F, remove it from the heat. Turn the mixture on to low and pour the hot honey into the bowl of the mixer, being careful to first pour it onto the side of the bowl of the mixer so it does not burn the gelatin mixture.
- Increase the mixer speed to medium high speed and beat the mixture for 5 minutes until it begins to get glossy and soft peaks begin to form. After very soft peaks begin to form, turn the mixer off and be careful not to overmix or the marshmallow mixture will get tough.
- Rub a spatula down with butter or coconut oil (so the mixture doesn’t stick) before using it, and quickly spread the hot honey marshmallow mixture into the 9”x13” pan that is covered with the parchment paper covered in coconut oil.
- Let the marshmallows sit uncovered for 6-8 hours or until it has set and become firm.
- After the marshmallows have set, prepare to cut the marshmallows by first preparing a prep surface and knife that have both been coated in coconut oil.
- Using your knife covered in coconut oil, cut the marshmallows into 1.5” squares.
- In a small bowl, mix the powdered sugar and cornstarch.
- Toss the marshmallows in the powdered sugar mixture ensuring all sides get coated.
- Store the marshmallows in a canister until ready to use on your sweet potato casserole- they will keep for over a week.
Sweet Potato Casserole Directions:
Preheat your oven to 325 degrees Fahrenheit.
Boil the potatoes for 15 minutes or until fork tender. Remove from the water, drain the excess water and peel the skins off. Transfer to a large bowl. Lightly mash the potatoes with a fork before adding the additional ingredients.
- Add eggs, milk, butter, vanilla and salt and Melinda’s Mango Habanero Hot Sauce to the sweet potatoes. Mix with a hand or stick blender until combined. Pour into a 9”x13” baking dish.
Make the Candied Pecan Topping
Mix the brown sugar or brown sugar monk fruit and flour in a bowl. Cut in the butter with a fork or pastry cutter until the mixture is coarse, don’t overmix. Stir in pecans. Sprinkle this mixture over the sweet potato mixture.
- Bake the mixture for 25 minutes. Remove from the oven and cover the top with the Melinda’s Hot Honey marshmallows. Bake for an additional 5 minutes until the marshmallows have melted.
- The marshmallows add a nice goey sweet sweetness to the sweet potato casserole that begs for second helpings! This recipe, complimented with the flavors of Melinda’s Mango Habanero Hot Sauce and finished with Melinda’s Hot Honey Marshmallows, will be the star of your Holiday table!