This will be the best side dish on your Thanksgiving table!
- Carbohydrate 129.809377273837 g
- Cholesterol 60.1753040540541 mg
- Fat 22.91109831079 g
- Fiber 2.76064166528801 g
- Protein 2.03331486459709 g
- Saturated Fat 14.4931167049517 g
- Serving Size 1 1 Serving (233g)
- Sodium 71.7779031538672 mg
- Sugar 127.048735608549 g
- Trans Fat 1.64052271395845 g
- Calories 724 calories
Step-by-step
- Boil sweet potatoes about 10 minutes. Remove skin and slice.
- Preheat oven to 325 degrees.
- Place sweet potato slices in shallow baking dish. Mix with white and brown sugar, vanilla, nutmeg and flour. Pour mixture over sweet potatoes and fold without breaking the potatoes too bad.
- Pour in greased baking dish. Cut the butter into slices and dot on top of the potato mixture real well. I'm kinda from the same school as Paula Dean, you can't have enough butter (If you use more than 1.5 it's fine).
- Bake 35 min. Add the marshmallows over the top and bake for 15-20 min more until browned.
Starch degradation ruins more casserole-style side dishes than improper seasoning ever will. Boiling root vegetables without a strict time limit causes pectin breakdown, turning firm slices into a watery puree before the oven even gets involved. Controlling moisture levels requires strict adherence to preparation limits and exact oven calibrations.
- Boil fresh roots for precisely 10 minutes to partially gelatinize starches without destroying internal cell walls, stopping further cooking immediately in an ice bath if needed.
- Incorporate two tablespoons of flour into the sugar blend to thicken the resulting syrup, preventing the sucrose from boiling down into a thin, watery liquid that pools at the bottom of the dish.
- Maintain oven temperatures strictly at 325 degrees Fahrenheit so the heavy dairy solids and sugars caramelize gradually instead of burning before the interior reaches serving temperature.
- Cover the surface entirely with miniature marshmallows only during the final 15 to 20 minutes of baking, watching for a deep golden-brown crust rather than relying on a kitchen timer alone.
Canned alternatives require total liquid evacuation through a colander before mixing to avoid diluting the sugar-butter emulsion. Precision during assembly prevents a greasy separation of fats from dominating the finished dish.
