Tuesday, November 16, 2010

Cane Syrup-Glazed Sweet Potato Marshmallow Streusel Casserole

Ingredients for sweet potato casserole:
4 pounds dark-skinned sweet potatoes, peeled and cut into 1-inch cubes
1/3 cup cane syrup
1 stick butter
1/2 teaspoon salt
2 teaspoons grated orange zest
2 T orange liqueur

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Ingredients for streusel topping:
1/2 cup butter, at room temperature and cut into pieces
1/2 cup light brown sugar
1/2 cup all purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
2 cups miniature marshmallows

Preparing the sweet potato casserole:

Preheat the oven to 375 degrees F.

Combine the cane syrup, butter, and salt in a small saucepan over medium heat. Bring to a boil, then remove the pan from the heat. Stir in the orange zest and liqueur. Pour the sugar mixture over the potatoes, and toss the potatoes to coat. Arrange the potatoes in 13- by 9- by 2-inch glass baking dish. Cover the dish tightly with foil. Bake for 50 minutes, and then remove the dish from the oven, remove the foil, and bake until the potatoes are tender and the syrup has thickened slightly, basting occasionally, about 20 minutes.

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Preparing the streusel topping:
Combine the butter, brown sugar, flour, cinnamon, salt, and pecans in the bowl of a food processor fitted with a metal blade, and pulse the mixture until it resembles coarse pebbles. Transfer the mixture to a bowl, then add the marshmallows and toss to combine.

Raise the oven temperature to 425 degrees F. Remove the baking dish from the oven and cover the potatoes with the marshmallow streusel. Return to the oven, and bake until the topping is bubbly and browned, about 10 minutes.

Serves 8


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