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SWEET POTATO CASSEROLE INSPIRED BY FRIENDS

cook:

1 h

Picture for Sweet Potato Casserole inspired by Friends

1,133,383 views  Try a scoop of our Sweet Potato Casserole at your next Thanksgiving or Friendsgiving. No longer will you have to wait until after dinner to eat your sugar-coated complex carbs!

6 servings

US

original

metric

INGREDIENTS

DIRECTIONS

Simple Sweet Potato Casserole

INGREDIENTS

kosher salt, divided

1 ½ tbsp kosher salt, divided

sweet potatoes, peeled and cut into one inch pieces

4 lbs sweet potatoes, peeled and cut into one inch pieces

light brown sugar

8 oz light brown sugar

unsalted butter, melted

4 oz unsalted butter, melted

vanilla extract

1 tsp vanilla extract

mini marshmallows (about 1 bag)

10 oz mini marshmallows (about 1 bag)

TOOLS

large pot

large pot

measuring cups and spoons set

measuring cups and spoons set

vegetable peeler

vegetable peeler

Chef’s knife

Chef’s knife

cutting board

cutting board

paring knife

paring knife

strainer

strainer

mixing bowls

mixing bowls

rubber spatula

rubber spatula

mini prep bowls

mini prep bowls

potato masher

potato masher

9x13 inch pan

9x13 inch pan

non stick spray

non stick spray

oven

oven

DIRECTIONS

1.

Preheat the oven to 300 °F with a convection fan (or 325 °F without fan). Grease a 9x13 pan with nonstick spray.

oven

oven

9x13 inch pan

9x13 inch pan

non stick spray

non stick spray

2.

Fill a large pot of water and season with 1 tbsp salt.

kosher salt, divided

1 ½ tbsp kosher salt, divided

large pot

large pot

3.

Add the cut sweet potatoes to the pot and bring the water to a boil.

sweet potatoes, peeled and cut into one inch pieces

4 lbs sweet potatoes, peeled and cut into one inch pieces

large pot

large pot

4.

Turn the heat down to a simmer and cover the pot. Cook the potatoes until completely tender, about 18-20 minutes.

sweet potatoes, peeled and cut into one inch pieces

4 lbs sweet potatoes, peeled and cut into one inch pieces

large pot

large pot

5.

Drain the potatoes and transfer them to a large bowl.

sweet potatoes, peeled and cut into one inch pieces

4 lbs sweet potatoes, peeled and cut into one inch pieces

strainer

strainer

mixing bowls

mixing bowls

6.

Using a potato masher, mash the cooked potatoes until completely smooth.

sweet potatoes, peeled and cut into one inch pieces

4 lbs sweet potatoes, peeled and cut into one inch pieces

mixing bowls

mixing bowls

potato masher

potato masher

7.

Add the sugar, butter, the remaining salt, and vanilla extract to the bowl and fold to combine.

light brown sugar

8 oz light brown sugar

unsalted butter, melted

4 oz unsalted butter, melted

kosher salt, divided

½ tbsp kosher salt, divided

vanilla extract

1 tsp vanilla extract

mixing bowls

mixing bowls

rubber spatula

rubber spatula

measuring cups and spoons set

measuring cups and spoons set

8.

Spread the mixture into an even layer in the 9x13 pan. Add the marshmallow to the top in one layer.

mini marshmallows (about 1 bag)

10 oz mini marshmallows (about 1 bag)

9x13 inch pan

9x13 inch pan

9.

Bake the casserole for 25-30 minutes or until golden brown and heated through.

9x13 inch pan

9x13 inch pan

oven

oven

Babish Sweet Potato Casserole

INGREDIENTS

For the Casserole Mixture

For the Casserole Mixture

sweet potatoes, peeled and cut into one inch cubes

4 lbs sweet potatoes, peeled and cut into one inch cubes

cinnamon

2 sticks cinnamon

unsalted butter, cubed plus more for greasing

5 oz unsalted butter, cubed plus more for greasing

light brown sugar

4 ½ oz light brown sugar

creme fraiche

4 oz creme fraiche

maple syrup

2 tbsp maple syrup

vanilla paste OR

1 tsp vanilla paste OR

vanilla extract

1 tsp vanilla extract

ground cinnamon

½ tsp ground cinnamon

freshly grated nutmeg

¼ tsp freshly grated nutmeg

kosher salt

5 ½ tsp kosher salt

large egg yolks, beaten

3 large egg yolks, beaten

Pecan Streusel (see recipe above)

Pecan Streusel (see recipe above)

Marshmallow Topping (see recipe below)

Marshmallow Topping (see recipe below)

For the Pecan Streusel

For the Pecan Streusel

all purpose flour

4 ½ oz all purpose flour

brown sugar

6 oz brown sugar

pecans, roasted + roughly chopped

4 ½ oz pecans, roasted + roughly chopped

kosher salt

½ tsp kosher salt

unsalted butter, melted

2 ½ oz unsalted butter, melted

For the Marshmallow Topping

For the Marshmallow Topping

powdered gelatin (2 envelopes)

½ oz powdered gelatin (2 envelopes)

water, cold and divided

7 oz water, cold and divided

The Singleton Whisky, divided

2 ½ oz The Singleton Whisky, divided

granulated sugar

6 oz granulated sugar

light corn syrup

1 oz light corn syrup

TOOLS

large pot

large pot

silicon safe sous vide bag

silicon safe sous vide bag

measuring cups and spoons set

measuring cups and spoons set

mixing bowls

mixing bowls

mini prep bowls

mini prep bowls

Chef’s knife

Chef’s knife

cutting board

cutting board

sous vide

sous vide

medium saucepan

medium saucepan

rubber spatula

rubber spatula

whisk

whisk

food processor

food processor

x 13 inch casserole dish

9 x 13 inch casserole dish

instant read thermometer

instant read thermometer

oven

oven

small pot

small pot

stand mixer with whip attachment

stand mixer with whip attachment

piping bag

piping bag

DIRECTIONS

1.

For the Babish Sweet Potato Casserole

1.

Fill a large container ⅔ of the way full with water. Insert a sous vide cooker and set the temperature to 170 °F.

large pot

large pot

sous vide

sous vide

2.

Preheat the oven to 325 °F. Grease a 9x13 pan with room temperature butter.

unsalted butter, cubed plus more for greasing

5 oz unsalted butter, cubed plus more for greasing

oven

oven

x 13 inch casserole dish

9 x 13 inch casserole dish

3.

Transfer the cut sweet potatoes and cinnamon sticks to a silicone sous vide-safe bag or vacuum-seal bag. Remove all of the air from the bag and seal.

sweet potatoes, peeled and cut into one inch cubes

4 lbs sweet potatoes, peeled and cut into one inch cubes

cinnamon

2 sticks cinnamon

Chef’s knife

Chef’s knife

cutting board

cutting board

silicon safe sous vide bag

silicon safe sous vide bag

4.

Once preheated, add the potato bag to the hot water and cook for 1 hour and 30 minutes.

sweet potatoes, peeled and cut into one inch cubes

4 lbs sweet potatoes, peeled and cut into one inch cubes

silicon safe sous vide bag

silicon safe sous vide bag

large pot

large pot

5.

Meanwhile, brown the butter in a small saucepan over medium heat, about 10 minutes. Reserve until ready to use.

unsalted butter, cubed plus more for greasing

5 oz unsalted butter, cubed plus more for greasing

medium saucepan

medium saucepan

6.

Remove the potatoes from the bag and transfer them to a large bowl. Combine the sweet potatoes, reserved browned butter, egg yolks, brown sugar, heavy cream, and seasonings.

sweet potatoes, peeled and cut into one inch cubes

4 lbs sweet potatoes, peeled and cut into one inch cubes

unsalted butter, cubed plus more for greasing

5 oz unsalted butter, cubed plus more for greasing

large egg yolks, beaten

3 large egg yolks, beaten

light brown sugar

4 ½ oz light brown sugar

kosher salt

5 ½ tsp kosher salt

ground cinnamon

½ tsp ground cinnamon

freshly grated nutmeg

¼ tsp freshly grated nutmeg

mixing bowls

mixing bowls

measuring cups and spoons set

measuring cups and spoons set

rubber spatula

rubber spatula

7.

Transfer the filling to a bowl of a food processor. Process the potatoes until smooth, about 60 seconds. Work in batches if necessary.

For the Casserole Mixture

For the Casserole Mixture

food processor

food processor

8.

Pour the sweet potato filling into the prepared baking pan. Bake for 20-25 minutes, or until the sweet potato filling is warmed through and set.

For the Casserole Mixture

For the Casserole Mixture

x 13 inch casserole dish

9 x 13 inch casserole dish

oven

oven

9.

Meanwhile, make the Marshmallow Topping (see recipe below).

Marshmallow Topping (see recipe below)

Marshmallow Topping (see recipe below)

10.

Once the sweet potato filling is ready, sprinkle an even layer of the Pecan Streusel on the potato filling, then spread or pipe the marshmallow topping over the top.

Pecan Streusel (see recipe above)

Pecan Streusel (see recipe above)

Marshmallow Topping (see recipe below)

Marshmallow Topping (see recipe below)

For the Casserole Mixture

For the Casserole Mixture

x 13 inch casserole dish

9 x 13 inch casserole dish

11.

Toast the marshmallow immediately using a torch, or allow the marshmallow to set for 30-45 minutes, increase the oven temperature to 350 °F, then bake for 10-15 minutes until the marshmallow is golden brown.

For the Marshmallow Topping

For the Marshmallow Topping

oven

oven

x 13 inch casserole dish

9 x 13 inch casserole dish

12.

Allow the casserole to cool for 5 minutes before serving.

13.

For the Pecan Streusel

1.

In a medium bowl, combine the sugar, flour, salt, and butter and fold together until the mixture resembles sand.

granulated sugar

6 oz granulated sugar

all purpose flour

4 ½ oz all purpose flour

kosher salt

½ tsp kosher salt

unsalted butter, melted

2 ½ oz unsalted butter, melted

mixing bowls

mixing bowls

rubber spatula

rubber spatula

2.

Add the pecans and fold to combine.

pecans, roasted + roughly chopped

4 ½ oz pecans, roasted + roughly chopped

For the Pecan Streusel

For the Pecan Streusel

rubber spatula

rubber spatula

mixing bowls

mixing bowls

3.

Reserve until ready to use

4.

For the Marshmallow Topping

1.

Sprinkle the powdered gelatin over water in a medium bowl and whisk to combine. Let the mixture sit for at least 5 minutes to hydrate.

powdered gelatin (2 envelopes)

½ oz powdered gelatin (2 envelopes)

water, cold and divided

7 oz water, cold and divided

mixing bowls

mixing bowls

food processor

food processor

2.

In a high-sided but narrow pot, combine the remaining water, whisky, sugar, and corn syrup. Cover the pot with a lid and bring the mixture to a simmer.

water, cold and divided

7 oz water, cold and divided

The Singleton Whisky, divided

2 ½ oz The Singleton Whisky, divided

granulated sugar

6 oz granulated sugar

light corn syrup

1 oz light corn syrup

large pot

large pot

rubber spatula

rubber spatula

3.

Once simmering, remove the lid and continue cooking the sugar syrup until it reaches 255 °F. Turn off the heat and add a splash (about ½ oz) of whisky to the sugar syrup.

The Singleton Whisky, divided

2 ½ oz The Singleton Whisky, divided

large pot

large pot

measuring cups and spoons set

measuring cups and spoons set

instant read thermometer

instant read thermometer

4.

Meanwhile, prepare a water bath in a small pot.

small pot

small pot

5.

Once the sugar syrup has come to temperature, pour it into the bowl of a stand mixer.

stand mixer with whip attachment

stand mixer with whip attachment

6.

Allow the syrup to cool to 212°F, this will prevent the gelatin from denaturing.

instant read thermometer

instant read thermometer

7.

Meanwhile, melt the gelatin mixture over the prepared water bath.

mixing bowls

mixing bowls

8.

Add the melted gelatin to the slightly cooled sugar syrup and whip until bright white and fluffy.

For the Marshmallow Topping

For the Marshmallow Topping

stand mixer with whip attachment

stand mixer with whip attachment

9.

Optionally, transfer the marshmallow topping into a piping bag fitted with a star tip. Use immediately

For the Marshmallow Topping

For the Marshmallow Topping

piping bag

piping bag

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