Sweet Potato Casserole – Southern Style with Marshmallow and Walnuts

The Best Sweet Potato Casserole

This is, hands down, the absolute best Sweet Potato Casserole I have ever had, I swear! And if that’s not enough of a selling point, I’m talking about Butter, Sugar, Cinnamon, Marshmallows and an awesome Walnut Crisp Crunch on top. This is a classic Southern recipe that can be served for any dinner; especially Thanksgiving. But this dish is so fresh and sweet you could top this off with some Vanilla Bean Ice Cream and serve it for dessert, it’s that good.

How I like my Sweet Potato Casserole

I’ve mixed the ideas of several different Sweet Potato recipes to develop this dish. I love the traditional way my Grandmother always made it; sliced with toasted marshmallows over the top. But, I also love the Southern style with a Walnut Apple pie style crisp or with Pecans, if you prefer. Either way is delicious but when you combine the two, you end up with a symphony of flavors that just dance around your mouth with every bite.

If you’re interested in more great Thanksgiving recipes, give these a try:
Garlic Mashed Potatoes, The Ultimate Green Bean Casserole, Pumpkin Pie Turnovers, Acorn Squash, Garlic Parmesan Brussels Sprouts, Croissant Stuffing!

Sweet Potato Casserole Ingredients:

4 Sweet Potatoes, peeled and sliced

Sugar Butter Sauce
1 stick Butter, melted
1/2 Cup Brown Sugar
1/2 tsp Nutmeg, ground
1 tsp Cinnamon, ground
3/4 tsp Salt
1 tbsp Vanilla

Topping
1 Cup Dark Brown Sugar
1/3 Cup Flour
1/4 Cup Melted Unsalted Butter
1/2 Teaspoon Sea Salt
1 Cup Chopped Pecans
2 cups Marshmallows, small

Bake Sliced Sweet Potatoes in the Melted Sugar Butter Sauce, covered, for 1 hour at 350 degrees f. Mix The topping ingredients, minus the Marshmallows, in a bowl and add it with the Marshmallows to the top of the cooked Sweet Potatoes. Cook the Sweet Potato Casserole, uncovered, for 30 more minutes at 350 degrees f.

Potato Bomb Mini’s

A Potato Bomb Mini’s are BOMB!

If you are unfamiliar with this recipe or you’ve never seen or heard of a Potato Bomb before, you’re in for a real treat.. These are usually made from a full sized Russet Potato and they are great at barbecues. But these little Mini’s can be served anywhere. You can make as many as you want for an appetizer, snack or just stack them high, on a party platter, and watch them disappear. And, because they are so simple and easy to make, you don’t need much of an ingredients list. It’s basically just Bacon, Cheese and little Waxy Potatoes. Every potato gets cheese, bacon, a little salt or creole seasoning if you want some spice, and some olive oil to make it all stick.

The Original Potato Bomb

A Potato Bomb is normally made from a large Cored Russet Potato, stuffed with Cheese and wrapped with bacon from end to end, before it’s baked or barbecued. The name, “Potato Bomb” derives from two things. First, they look like grenades or bombs. Second, it’s just a part of today’s lingo. When someone says, that’s the “Bomb”, they mean it’s amazing and that’s exactly what these are; amazing little Potato bombs.

Oh, and if you’re interested in Restaurant Style Salted Bake Potatoes or another Bite sized Bacon and Cheese Recipe called Cheese Bombers, I highly recommend you click the links.

Potato Bomb Mini’s Ingredients:

2 lbs Small Waxy Potatoes, cored
1 pkg String Cheese (Mozzarella), cut in half inch slices
1 pkg Bacon (half slice each)
Olive Oil
Creole Seasoning to taste
Kosher or Margarita Salt to taste

Be sure to watch the short video tutorial and I’ll show you exactly how to make these fun and tasty Potato Bomb Mini’s.

Sweet Potato Fries

The Best Sweet Potato Fries

How can I claim that this is, without a doubt, the best Sweet Potato Fries recipe; in short, I can’t. But I can say that, after trying these fries, I couldn’t imagine that they get any better. And one of the things that I’ve, personally, figured out about cooking and eating fried sweet potatoes is that you want to keep it simple. The real secret is in the sauce or in this case sauce’s!

Sauce for Sweet Potato Fries

First off, you may have noticed that my Sweet Potato Fries look like regular French Fries but they’re not. Sweet Potatoes aren’t all orange, they’re white too. And, just to clear the air, Yams and Sweet Potatoes are pretty much the same thing. In all honesty, I think that the orange color in Yams make beautiful fries and I would rather have used them instead for the purpose is of this blog post because I think they’re prettier to look at. But for the same purpose of this post, I intentionally used the white Sweet Potatoes to prove the point that it doesn’t really matter which one you choose to use. Either or, they will both taste the same. And like I already mentioned, the real secret is in the sauce.

I make both a Spicy Mayo and a Barbecue Fry Sauce and in truth, I think you’ll like the Barbecue Fry Sauce the best. By now, the world has become very familiar with the spicy mayo and they’ve already decided whether or not they like it. Plus, if you’re not a fan of spicy food, you’re most likely going to prefer the barbecue. It’s very simple to make and it really compliments the Sweet Potato Fries. And though I didn’t add it to the ingredients list, you might want to add a touch of Sesame Oil. So, definitely give that one a try.

Sweet Potato Fries Ingredients:

1 Sweet Potato, Orange or White
Frying Oil
Season Salt to taste

DIPPING SAUCES

Barbecue Fry Sauce
1/4 cup Mayonnaise
3 tbsp Barbecue Sauce
1/2 tsp Soy Sauce

Spicy Mayo
1/4 cup Mayonnaise
1 1/2 tbsp Sriracha

Pealing the Sweet Potato is optional, but you want to cut the ends off, then slice into 1/4 to 1/2 inch slices. Fry at 350 degrees for 6 to 8 Minutes then place on paper towels. Immediately Salt with Seasoned Salt before the Sweet potato Fries cool down. This allows the seasoning to stick better. For the dipping Sauces, just mix all the ingredients for each one and stir until it’s smooth, then serve your Sweet Potato Fries.