Garam Masala Sweet Potato Casserole with Marshmallows
A classic Sweet Potato Casserole spiced with garam masala and sweetened with jaggery is a delicious addition to a Thanksgiving spread. It's topped with pecans and toasted marshmallows and can be served as a side dish or a dessert!
Preheat the oven to 375°F. Spray the baking dish with cooking spray.
Peel and dice the sweet potatoes into cubes. Transfer them into a pot and add about ¼ cup of water, just enough to cover the bottom. Bring the water to a simmer and cover the pot with a lid. Allow the sweet potatoes to steam for about 10-15 minutes, or until fork tender.
Drain the water from the sweet potatoes and transfer them into a mixing bowl. Mash them using a potato masher or fork.
Add the unsalted butter, eggs, jaggery, milk, vanilla extract, salt, garam masala, nutmeg, cinnamon, and half of the pecans into the mixing bowl. Stir together until smooth and combined.
Pour the sweet potato casserole mixture into the baking dish. Spread it evenly all the way to the edges. Top it with the rest of the chopped pecans and the mini marshmallows.
Bake the casserole in the oven for 15-20 minutes, or until the marshmallows have lightly browned. Remove from the oven and enjoy warm!
(Optional) Use a butane torch on the marshmallows to char them for added flavor.
Notes
STORAGE AND MAKE AHEAD INSTRUCTIONSSweet Potato Casserole can be prepared well ahead of time. Once the mashed potatoes with the mix-ins is prepared, it can be transferred to the baker and wrapped up in plastic cling wrap. Keep it in the fridge up to two days before to make meal prep a breeze.Before baking, bring it to room temperature for 20-30 minutes. Then, top it off with the pecans and marshmallows and bake it for 15-20 minutes in the oven at 375°F.