Along with the star of the show (turkey!), there are usually a few side dishes that always grace a holiday table and some form of sweet potato dish is usually one of them. Sometimes they’re candied, sometimes they’re mashed, but if you’re really lucky, marshmallow topping is involved. Here that classic casserole gets a slight update with the addition of almond and cashew butter, which adds rich, nutty flavor. A splash of vanilla is optional, but it really pulls out the subtle natural sweetness in this dish. For a fun switch up (and slightly sweeter version) of this recipe, omit the Bestie Almond & Cashew Butter and the pumpkin pie spice mix, and use 1/2 cup Peanut Butter and Co. Pumpkin Spice peanut butter instead!
Prep time: 25 minutes
Cook Time: 35 minutes
Total time: 1 hour
Yield: 1 2.5-quart dish, about 10 servings
2 1/2 to 3 pounds sweet potatoes (about 3 large sweet potatoes), peeled and cubed into 1/2-inch pieces
4 tablespoons unsalted butter, plus more to grease the dish
1/2 cup Bestie Almond & Cashew Butter
1/2 cup heavy cream or half and half
1 large egg, lightly beaten
1 1/2 teaspoons pumpkin pie spice mix
1 teaspoon pure vanilla extract (optional)
1/2 teaspoon coarse kosher salt
2 cups mini marshmallows
1. Preheat the oven to 375°F; lightly grease a 2.5-quart casserole dish with butter.
2. Add the sweet potatoes to a medium pot and cover with cold water by 2 inches. Cover the pot, bring up to a boil, and then turn the heat down and cook the potatoes with the lid ajar until they’re soft and easily mashable, about 5 to 7 minutes. Drain.
3. Mash or whip the potatoes (whatever your preference for lumps is), and then mix in the butter, nut butter, cream, egg, pumpkin pie spice, vanilla (if using), and salt.
4. Spread the potatoes out in the prepared dish and top with the marshmallows.
5. Bake until the potatoes are hot throughout and the marshmallows start to melt and turn light golden brown, about 20 to 25 minutes. Serve warm.