Sweet Potato Casserole with Pears and Marshmallows
The recipe Sweet Potato Casserole with Pears and Marshmallows could satisfy your American craving in around 50 minutes. This recipe serves 8. Watching your figure? This gluten free recipe has 506 calories, 6g of protein, and 21g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, lemon juice, pecans, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Thanksgiving.
Instructions
In a large pot, cover sweet potatoes with cold water.
Add 1 Tbsp. salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a knife can pierce sweet potatoes easily, 30 to 35 minutes.
Drain potatoes, run under cold water to cool, then peel.
Cut into 1/2-inch-thick slices. In a large bowl, toss pears with lemon juice.
Spread pecans on a baking sheet; bake until toasted and fragrant, shaking sheet once, about 7 minutes.
Transfer pecans to a bowl; let cool.
Preheat oven to 350F. Grease a 9-by-13-inch baking dish.
Layer half of sweet potato slices, overlapping, then top with half of pears, half of pecans and a pinch of salt.
Drizzle half of butter on top. Repeat layers.
Cover baking dish tightly with foil and bake until sweet potatoes and pears are tender, about 1 hour and 15 minutes.
Sprinkle marshmallows over top of casserole and broil until marshmallows are lightly browned, about 1 minute.