Casserole + Marshmallows = Amazing Home Cooked Meal
I must admit that at first, the idea of adding marshmallows into my casserole seemed totally alien to me. I usually enjoy casserole as a dinner option, and you want to include candy in it? I was so wrong to doubt it though as they end up taking an already good casserole and turning it into something else entirely. It’s essential to use your own homemade marshmallows though. In order to make the marshmallows that go into this dish, you’ll be combining water with gelatin made from grass fed beef and then adding it to a mixture of water and honey. After preparing the mixture, you’ll be dusting it up with a bit of arrowroot flour as a finishing touch.
With the marshmallows taken care of, it’s time to focus on the sweet potato filling. It’s made with cubes of sweet potato, coconut sugar, coconut oil, vanilla extract, cinnamon, and your choice of chopped walnuts or pecans. Sweet potatoes are terrific for use in many paleo dishes, and especially casseroles. They are such a nutrient dense vegetable, being an excellent source of fiber, beta carotene, vitamins B1, B2, and B6, and potassium. That’s not to mention the fact that they also contain plenty of healthy antioxidants that help protect your body against disease. (1)
I used to make all of my sweet potato casseroles with a crunchy pecan topping everytime. After hearing so much about trying them with marshmallows though, I caved in and gave it a try. And honestly? I should have been making them like this much sooner. It’s definitely my new favorite casserole dish and I can’t wait to make more of it with Christmas fast approaching.
I still have a soft spot for some other great paleo casseroles as well. If you’re not really a fan of the marshmallow recipe here, then you might want to check out these great casserole recipes:
- For the marshmallows
- ½ cup water, divided
- 2 tbsp grass fed beef gelatin.
- ½ cup honey
- ½ teaspoon vanilla extract
- 4 tbsp arrowroot flour for dusting
- For the filling
- 2 ½ pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1/3 cup coconut sugar
- 3 tbsp coconut oil
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ½ cup finely chopped walnuts pecans, divided
- To make the marshmallows, in a stand mixer bowl add ¼ cup of water and sprinkle the gelatin evenly over.
- Allow to hydrate for 5 minutes.
- Meanwhile, in a saucepan place ¼ cup of water and ½ cup of honey.
- Mix to combine.
- Bring the mixture to a boil over medium heat.
- Continue cooking until candy thermometer reaches 240°F.
- Remove from the heat.
- Turn the stand mixer on to medium.
- Pour the hot honey mixture into the bowl in a steady stream.
- Turn the mixer up to high and continue beating until the mixture triples in volume, about 7-10 minutes.
- Line an 8×8 inch baking pan with parchment paper.
- Dust the parchment paper with arrowroot flour.
- Transfer the marshmallow mixture into the prepared pan.
- Smooth out the top with back of a spoon.
- Dust the top with arrowroot flour and pat down.
- Let sit for 4-6 hours.
- Remove from the pan and cut to desired size. Set aside.
- To make the filling, place the sweet potato in a pot.
- Cover with water and bring to a boil.
- Reduce the heat and cook until potato is fork tender.
- Drain and mash the sweet potato.
- Add the coconut sugar, coconut oil, vanilla extract, cinnamon and ¼ cup chopped walnuts or pecans and mix to combine.
- Transfer the mixture in a baking dish and smooth with spatula.
- Sprinkle the remaining chopped walnuts or pecans and top with marshmallows.
- Bake in preheated oven at 375° F for 25 minutes or until golden.