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Steam-Baked Sweet Potato Casserole

Name: Steam-Baked Sweet Potato Casserole
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: 3 large of sweet potatoes (about 2 pounds and 10 ounces total); 1 cup of chopped pecans; 0.75 cup of packed dark brown sugar, divided; 0.5 cup of all-purpose flour; 8 Tbsp (1 stick) of unsalted butter, melted, divided; 1.5 tsp of kosher salt; 0.5 tsp of ground cinnamon; 0.5 tsp of grated nutmeg; 0.13 tsp of ground cloves; 0.25 cup of whole milk; 2 large of eggs; 1 tsp of vanilla extract; 4 drops of liquid smoke; 1.5 cups of mini marshmallows

Carlene Thomas RDN

November 12, 2021

This may be a Thanksgiving classic, but you’ll want it all fall and winter long. Use the Anova Precision Oven to cook your sweet potatoes in their skins for an easy peel-and-mash base. Top it with a mixture of pecan streusel and broiled marshmallows for a finish that isn’t too sweet and has a nice crispness that will keep you coming back for more! Baking the casserole with 50% steam keeps the interior moist.

Serves

Prep Time

00:20

Cook Time

01:05

3 (2)

407

Ingredients

3 large

sweet potatoes (about 2 pounds and 10 ounces total)

1 cup

chopped pecans

¾ cup

packed dark brown sugar, divided

½ cup

all-purpose flour

8 Tbsp (1 stick)

unsalted butter, melted, divided

1.5 tsp

kosher salt

½ tsp

ground cinnamon

½ tsp

grated nutmeg

⅛ tsp

ground cloves

¼ cup

whole milk

2 large

eggs

1 tsp

vanilla extract

4 drops

liquid smoke

1.5 cups

mini marshmallows

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 100%

Temp: 350°F

Heat: Rear

2. Cook Potatoes

Rack

Prick the sweet potatoes all over with a fork. Insert the probe into the center of the largest potato. Transfer to the oven and cook until the probe reaches its target temperature, about 45 minutes. Remove from the oven and let cool.

Sous Vide Mode: Off

Steam: 100%

Temp: 350°F

Heat: Rear

185°F Probe Target

3. Adjust the Oven for the Casserole

Rack

Sous Vide Mode: Off

Steam: 50%

Temp: 250°F

Heat: Rear

4. Make Topping

While the potatoes cool, make the topping. Combine the pecans, 1/2 cup sugar, flour, and half of the butter in a medium bowl. Stir to create a rough, crumbly texture.

5. Peel and Mash

Once cool enough to handle, peel the skin off the potatoes. Place in a bowl and discard the skins. Mash with a potato masher.

6. Add Remaining Ingredients

Stir in the remaining 1/4 cup sugar, salt, cinnamon, nutmeg, and coves. Whisk together the milk, eggs, vanilla, liquid smoke, and remaining butter in a liquid measuring cup. Add to the potatoes and stir well to combine. Transfer to a 16-inch casserole dish.

7. Bake

Rack

Transfer to the oven and bake for 15 minutes.

Sous Vide Mode: Off

Steam: 50%

Temp: 250°F

Heat: Rear

00:15 Timer

8. Adjust the Oven for Broiling

Rack

Remove the casserole from the oven before adjusting the settings.

Sous Vide Mode: Off

Steam: Off

Temp: 350.006°F

Heat: Rear

9. Add Topping

Sprinkle the pecan mixture over the casserole. Top with the marshmallows.

10. Broil

Rack

Return to the oven and broil until the marshmallows are browned, about 3 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 350.006°F

Heat: Rear

00:03 Timer

11. Cool and Serve

Let cool for 10 minutes before serving.