You can’t buy happiness, but you can buy sweet potatoes, marshmallows, pecans and rosemary sprigs and that’s basically the same thing. These tender on the inside, crispy on the outside sweet potato coins are topped with bubbly, sticky, sweet marshmallow pillows and these bad boys will make all of your Thanksgiving dreams come true! You get both savory and sweet within one and it is a side dish that will have your family giving you all the snaps for a job well done!
When thanksgiving rolls around I love me a good sweet potato casserole. I always look for it and I ensure that someone is bringing it or making it. It is a sweeter side dish that makes for a great addition to the rest. Every side dish is always so salty, savory and flavorful. Not that I am complaining! But, it is nice to have different kind of flavorful added into the mix. This is a side dish that is sweet because of honey and vanilla extract the potatoes get simmered in + the fluffy bubbly golden marshmallows broiled to perfection on top.
I decided to make these into coins as opposed to a casserole for a few reasons:
When they are in coin form such a this, it makes for great individual serving portions. They come in all different sizes so, you and your guests are able to take one or two to taste in a variety of sizes.
It provides a different texture and visually appealing aspect to the dish. I am assuming you will already have a mashed potato which comes in a mashed form, you will have a green bean casserole that comes in the casserole form. So, there are two side dishes off the bat that already are very similar to a sweet potato casserole. When you cook them in this sweet potato coins form with marshmallow pillows on top, the sounds of title alone seems intriguing and it will also provide a wow factor to the thanksgiving spread.
I love my cast iron! I love cooking in it and I love presenting food in it. It is a versatile kitchen item to where you can cook it on the stove top, also cook it in the oven (both of which we do when making this recipe) and then you can easily present it in the same cast iron when done making! It is a three for one! The cast iron also gives the potatoes that nice char in the beginning and then when they are ready to soften works great for simmering and baking as well too.
NOTE: You DO NOT need a cast iron to create/make this. You can easily do this in another oven safe pan. Make sure the pan you are cooking with can easily be transferred to the oven. IF NOT, no worries! Once the potatoes are done cooking in your pan you can easily remove them as well as the pecans and herbs and transfer them to a oven safe baking dish and bake/broil the marshmallows on top that way. Also, I used a 10“-12” cast iron. Bigger = Better.
With just 6 easy steps as shown above you can easily recreate this recipe that will then become a holiday tradition for the years to come. This dish can also easily be made ahead of time minus the marshmallows.
If you make this ahead of time, great! When ready to serve it can then be easily reheated and topped with your marshmallows. I would reheat at 350 for about 15 minutes, then add the marshmallows and broil for 1-3 minutes as directed in the directions below.
In the photos above, I did about 1-2 marshmallows per potato, that was not nearly enough in my opinion. I recommend when cooking to load those bad boys up with tons of marshmallows ontop, the more ooey gooey mallows the better! Am I right or am I right!?
Tag @prettyplatebymichelle or #prettyplatebymichelle on instagram if you made this. I would love to see this added to your Thanksgiving or Holiday spread!
Serves 6 (about 2 potato coins per person), INGREDIENTS:
2-3 Sweet potatoes, sliced thick and skin removed
1 14.5 Oz can chicken broth
2 TBSP honey
1 TSP vanilla extract
1/2 TSP salt
1 TSP Italian seasoning
1/4 TSP black pepper
1/4 Cup butter, sliced
3 Larger fresh rosemary sprigs
4-5 Fresh thyme sprigs
1/2 Cup pecans, whole however, chopped will work as well
10-20 Large Marshmallows, cut in half
Peel your sweet potatoes, rinse and pat dry. Slice them into thicker coin like pieces. I would say about 1 inch thick. Place on a plate and set aside.
In a bowl, whisk together: chicken broth, honey, vanilla extract, salt, Italian seasonings and black pepper. Set aside.
Heat your cast iron or pan over medium heat. Spray with non stick spray. Once heated add 1/4 cup butter. Melt your butter. Once melted and becomes bubbly and fragrant add your sweet potatoes. Season with a sprinkle or two of salt and pepper.
Cook them for about 10 minutes on one side. Then, Flip, cook for another 5-10 minutes on the other side.
Add your pecans. Mix to coat with the butter.
Carefully and slowly pour chicken broth mixture over potatoes (Make sure to turn your oven vent on it will steam up). When broth mixture has been added, add rosemary and thyme sprigs.
Simmer over medium to low heat for 10 min. Mixture should soak into the potatoes cooking them and slightly evaporate.
Pre-heat your oven to 425. Once it is done preheating and your broth mixture is mostly gone, bake at 425 for 15-20 minutes.
While potatoes are baking, cut your marshmallows in half and set aside.
When done baking, top the potatoes with as many or as little marshmallow halves as you would like. Switch your oven to low broil.
Place cast iron or baking dish back into the oven and broil on low for 1-3 minutes until marshmallows have become bubbly, sticky, melty and golden brown.
When done, remove from heat and serve. Garnish with extra herbs if desired.
PRETTY PLATE KITCHEN ITEMS USED: