Crispy Sweet Potato Casserole
This post is sponsored by Food Should Taste Good.
I cannot believe that Thanksgiving is next week! Where did November go?! This month is just flying by and the holiday season is upon us. I’ve suddenly gotten the cooking and baking bug!
Today, I’ve teamed up again with my friends from Food Should Taste Good to bring you the perfect side dish for your holiday dinner! They sent me their Sweet Potato Tortilla Chips to try out and I was not disappointed! These tortilla chips have so much flavor. There are so many great flavor varieties and most important of all, they are SO good! They are wholesome and have a more sophisticated flavor than other tortilla chips. Oh, and not to mention, they are made with natural ingredients, are non-GMO, gluten-free, free of trans fats, and many are vegan too!
I wanted to think a little out-of-the-box for using these tortilla chips so I started thinking about some of my favorite Thanksgiving dishes and sweet potato casserole immediately came to mind. This version of the sweet potato casserole starts with a base of creamy and lightly sweetened whipped sweet potatoes and then is topped with a mixture of the Food Should Taste Good crushed sweet potato tortilla chips and walnuts to make a perfectly crispy topping! Oh, and I threw in a handful of mini marshmallows too because you have to at least have a few of those on top too. If you are like me, texture is everything, and I simply adore the crispy topping on this casserole made with the crushed sweet potato tortilla chips and chopped nuts. It pairs so well with the dreamy whipped sweet potatoes!
- 4 medium-sized sweet potatoes, peeled and diced into 2-inch cubes
- 5 tablespoons unsalted butter
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup milk (can add more as needed)
- salt to taste
- 2/3 cup crushed Food Should Taste Good Sweet Potato Tortilla Chips
- 1/3 cup chopped walnuts
- 1/2 cup mini marshmallows
- Add the sweet potatoes to a large pot. Fill with water so the potatoes are covered and put on the stove over medium high heat. Bring to a light boil and cook the potatoes for approximately 15-20 minutes or until the potatoes are tender and can be broken up easily with a fork. Drain the water.
- Preheat oven to 350 degrees F. Pour the cooked potatoes into a large mixing bowl. Add the butter, brown sugar, cinnamon, salt, and the milk and use a hand mixer to mash the potatoes to desired consistency. Scoop the mixture into a pie dish or baking dish (or you can also use individual ramekins). In a small bowl, stir together the crushed sweet potato chips and walnuts. Sprinkle the chip and nut mixture evenly over the top of the sweet potatoes followed by the marshmallows.
- Bake uncovered in the oven for 15-20 minutes or until the potatoes are heated through and the marshmallows are browned.
Amount Per Serving: Calories: 279 Total Fat: 15g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 26mg Sodium: 155mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 3g Sugar: 17g Sugar Alcohols: 0g Protein: 3g
For more great entertaining recipes, check out the Food Should Taste Good Recipes page!
Full Disclosure: This post is sponsored by Food Should Taste Good. They sent me the tortilla chips to use in this recipe and I have been compensated for my work, however, all opinions of the product are my own.