We’ve been in Thanksgiving mode for quite some time around here (hello, Pumpkin Dip with Pie Fries!), but there’s always room on the table for one more seasonal side dish. And that is especially true when said side dish is a Spiralized Sweet Potato Noodle Casserole complete with fluffy marshmallow and crunchy pecan topping.
Spiralized noodles are all the rage. And while zucchini noodles are summer’s star attraction, sweet potatoes are taking their turn in the spotlight for this seasonal spin on a classic Thanksgiving side dish. You can utilize any spiralizer of your choice to turn starchy spuds into noodles. I’ve opted for the KitchenAid Spiralizer attachment, which cranks out countless noodles in seconds.
Toss the noodles with melted butter and spices then pop them in the oven for a quick roast until they’re tender. And of course no sweet potato casserole is complete without the traditional toppings of marshmallows and pecans. These additions really up the sweetness factor, so consider this casserole part side dish and part dessert!
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For the sweet potatoes:
- 2 sweet potatoes (about 1 pound each)
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup water
For the topping:
- 1/2 cup chopped pecans
- 1/3 cup all purpose flour
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1/4 teaspoon kosher salt
- 2 cups mini marshmallows
- Preheat the oven to 375°F.
- Grease a 9x13-inch baking dish with cooking spray or unsalted butter.
- Spiralize the sweet potatoes and add them to a large bowl. Pour the melted butter over the sweet potatoes then add the salt, cinnamon and nutmeg. Gently toss the sweet potatoes until they are evenly coated in the butter and spices. Transfer the mixture to the baking dish, pour the water over the top of the sweet potatoes, and cover with foil. Bake for 20 to 25 minutes, or until the sweet potatoes are tender. Remove the casserole from the oven then prepare the topping by combining the pecans, flour, sugar and salt in a small bowl. Cube the butter and add it to the bowl, working it into the flour mixture until it’s well incorporated.
- Add the pecan topping and the marshmallows to the casserole, evenly dispersing both over the top of the sweet potatoes. Return the casserole to the oven and bake it for an additional 15 minutes, or until the marshmallows are browned and gooey, and the sweet potatoes are soft and tender. Remove and serve warm.
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