I love traditional Thanksgiving food, especially my mom’s. Sorry everyone, but my mom’s Thanksgiving food is the best (says everyone in the world about their own mother’s cooking), but seriously, I couldn’t do without her delicious stuffing, green bean casserole and amazing pies on Thanksgiving. And while I love eating traditional dishes during the holiday’s, it is nice to mix it up every once in a while with some fun new sides or a new appetizer, like these yummy sweet potato casserole skewers. They are a fun take on traditional sweet potato casserole and just as delicious. Want to mix up your Thanksgiving food lineup? Just follow the directions below and enjoy!
Sweet Potato Casserole Skewers
3 Large Sweet Potatoes
16 Large Marshmallows
1/2 cup Brown Sugar
1/4 cup Coconut or Almond Flour
6 1/2 tbsp Margarine
1. Preheat your oven to 400 degrees, then peel your sweet potatoes. Once peeled, dice your sweet potato into 1-2 inch cubes to match the size of your marshmallows.
2. Spray a cooking sheet with olive oil and place your sweet potato cubes on the tray. Roast for 15 minutes, then take out, flip and roast for an additional 15 minutes.
3. While your sweet potato are roasting, start making your brown sugar topping. Start by mixing the brown sugar and flour in a medium mixing bowl, then cut in your butter using a pastry blender or if you don’t have one, a fork. Once mixed, set aside you topping until your sweet potatoes are done.
4. Next, melt 4 tablespoons of your margarine or butter in a small sauce pan on low heat. Remove from the stovetop once it’s done melting and place your sweet potato cubes in the melted butter to coat them. Then, place each cube in the brown sugar topping mixture to coat them on each side and place them back on your baking sheet and back in the oven for an additional 10 minutes. Once done, set aside to cool.
5. While your sweet potatoes are cooling, place the oven on broil and move 1 oven rack to the top spot. Place your marshmallows on a non stick baking sheet and place on the top oven rack for 30 seconds, making sure to watch your marshmallows as they toast so they do not burn. After the first side is toasted, flip them over and roast the other side for 30 seconds, then remove them from the oven. Let the marshmallows cool for 5 minutes.
6. Finally, assemble your scewers by rotating your sweet potato cubes and toasted marshmallows. I used 3 sweet potatoes and 2 marshmallows, but you can use as many as you’d like. Once you’re skewers are assembled, serve and enjoy!