It’s no secret: casseroles are messy. Don’t even get me started on cheesy baked ones – their gooey deliciousness always manages to drip somewhere and cause a sticky disaster. This Thanksgiving, limit your clean up with this Inspiralized twist on a classic side dish: Sweet Potato Casserole with Marshmallows.
That’s right. Inspiralized is getting you ready for a healthy and creative Thanksgiving! Today through Friday, I’ll be featuring a new Turkey Day side dish recipe…. all made with the spiralizer, of course! If you’re cooking and running the whole shabang, wow your guests with an Inspiralized dish. If you’re a guest, don’t bore the host with a bottle of wine – bring these buns along with a bag of marshmallows and watch everyone’s jaws drop as you pull these out of the oven in two minutes!
Whoever invented the concept of melting marshmallows over mashed sweet potatoes is a bonafide genius. Sweet potatoes topped with the soft and sugary creaminess of melted marshmallows should really be a dessert, but luckily, they’re not, and they’ve quickly become a traditional part of everyone’s Thanksgiving feast.
This holiday (and all other holidays for that matter) always takes place at my grandparents‘ house and we don’t make this sweet potato & marshmallow casserole. My grandfather runs the show, but my grandmother always makes baked sweet potato slices and without fail, every year, she burns them. “Gams” immediately panics over it until my grandfather calms her down and reassigns her to slicing bread or stirring the applesauce.
However, I do remember when I first learned about sweet potatoes and marshmallows.
One of my ex-boyfriends was from North Carolina (we obviously met at Wake Forest) and he mentioned it casually one time when we were doing the whole “let’s get to know each other” bit and asked about our “family holiday traditions.” I remember being like, “Wait, what? You make s’mores with sweet potatoes?” I totally didn’t get it and gave him the “Aw, you’re Southern, that’s why!” response. Now, I obviously accept it now as a normal part of many Thanksgiving dinners.
Earmuffs off, Lu.
Anywho, back to my “casseroles are messy” rant. They really, really are. Now, I’ve used the Inspiralized bun as the bottom of the “casserole” and have topped it with marshmallows, popped it in the oven and broiled it for two minutes to get that brownish golden melted goodness on the tops of the marshmallows.
You can enjoy these two ways:
1. Slice them in quarters and serve them as appetizers, with toothpicks.
2. Serve them with the other sides and place a tong next to the plate for your guests to serve themselves with. MUCH easier and cleaner (and even tastier, I think) than a traditional casserole.
What do you think? Are you going to Inspiralize your Thanksgiving this year? Please do!
Mini Sweet Potato “Casseroles” with Vegan Marshmallows (featuring the Inspiralized bun!)
- olive oil cooking spray
- 1 large sweet potato about 340 g, peeled, Blade C
- salt and pepper to taste
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 whole egg
- 1/2 tbsp olive oil
- 1/2 cup vegan mini-marshmallows
- Place a large skillet over medium heat and coat with cooking spray. Place in the sweet potato noodles and season with salt, pepper, cinnamon and nutmeg. Cook for about 7 minutes or until noodles have softened completely. The noodles will turn bright orange as they cook.
- Place the noodles in a bowl and crack over the egg. Stir to combine thoroughly and coat all of the noodles.
- Take out two 6oz ramekins. Place in enough noodles to pack the ramekin half-way full.
- Place a piece of wax paper over the ramekins and push in to cover the noodles. Place a can of something (tomatoes, beans, etc) and press firmly down onto the noodles. Place the two ramekins in the refrigerator for at least 15 minutes.
- Once the noodles are done cooling, remove the cans and paper from the two ramekins. Place a large skillet over medium-low heat and add in the olive oil. Very carefully, over the skillet, turn one ramekin over and tap the bottom with one hand until the noodles come out. Repeat for the other ramekin.
- Cook (without moving) the noodle buns for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.
- While the buns are cooking, set the oven to a medium-high broil.
- Coat a baking tray with cooking spray. Place the noodle buns onto the tray and top with marshmallows. Pack the marshmallows in to cover the top of the bun.
- Place the marshmallow-topped buns into the oven and broil for about 2 minutes or until the tops of the marshmallows brown lightly.
- Remove from the oven and serve individually on a platter or cut into quarters and serve with toothpicks, as an appetizer!