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Sweet Potatoes Two Ways with Ello

Sweet Potatoes Two Ways with Ello

There are two types of families in America. There are families who put marshmallows on their sweet potatoes, and there are families who don’t. I found a very easy way to make both groups happy: a sweet potato casserole topped with half marshmallows and half bacon, pecan, brown sugar crumble.

There are two types of families in America. There are families who put marshmallows on their sweet potatoes, and there are families who don’t. I found a very easy way to make both groups happy: a sweet potato casserole topped with half marshmallows and half bacon, pecan, brown sugar crumble.

Today I am excited to be teaming up with Ello, one of my favorite Chicago-based companies to share a recipe that needs to find its way to your table on Thanksgiving. I used Ello’s 9×13 DuraGlass Casserole Dish to make sweet potatoes with two different toppings: classic marshmallow and a crispy bacon, pecan, brown sugar crumble. It is the ultimate sweet and salty flavor combination, and an easy recipe that comes together using Ello’s glass casserole dish.

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I have struggled to find a product that both bakes and stores food with ease. Usually, something does one or the other well. Great baking dishes never have perfect lids, and my favorite storage containers can’t be used for baking. Until now! Ello’s DuraGlass Bakeware is perfect for baking and storing food! It was designed to go from the freezer to the oven to the table.

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To make this recipe first I roasted the sweet potatoes, which I did right in the Ello casserole dish! Roasting the potatoes instead of boiling them infuses them with the flavors from the butter and maple syrup. 

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Once the potatoes roasted until they were soft, I mashed them up and returned them to the casserole dish. Then the potatoes got topped with marshmallows on one side and a mixture of bacon, pecans, and brown sugar on the other. 

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At this point you can either return the potatoes to the oven to finish cooking, or you can add the lid and finish cooking the potatoes later. The casserole dish’s leak proof lids are totally flat, which is so genius. The sturdy flat lids mean that I can stack prepped side dishes in my fridge leading up to Thanksgiving. It’s a little thing that makes a big difference since fridge space it at a premium during the holidays. The lid also makes transporting food easier! I can’t tell you how many times I threw foil over a pan only to have a minor mess on my hands later.

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The silicone sleeve acts as a built in trivet, so your side dishes can go right from the oven to the table. Plus, the glassware dishes and lids are dishwasher safe so cleanup is easy. 

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You can purchase Ello’s DuraGlass Bakeware at Target! The 8×8 inch Baking Dish is $16.99 and the 9×13 inch Casserole Dish is $19.99. The six piece Bake and Store set is $39.99. I used the smaller 8×8 inch sized dish to make my Parmesan Sriracha Roasted Broccoli. 

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How to Make Sweet Potatoes Two Ways:

Yield: 12 servings

Sweet Potatoes Two Ways

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A sweet potato casserole topped with half marshmallows and half bacon, pecan, brown sugar crumble. It's the ultimate way to appease the people who love marshmallows on their sweet potatoes, and those who don't.

Prep Time 15 minutes
Additional Cook Time 15 minutes
Roasting Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 6 large Sweet Potatoes
  • 4 tablespoons Butter
  • 2 tablespoons Maple Syrup
  • ½ teaspoon Sea Salt
  • 5 slices of Bacon, chopped
  • 1/3 cup Brown Sugar
  • 1/3 cup Chopped Pecans
  • 2 cups Mini Marshmallows

Instructions

    Heat your oven to 375 degrees. While the oven is heating, peel the potatoes and chop them loosely. Arrange in the casserole dish and then drizzle with the butter and maple syrup and sprinkle with the salt.

    Roast the potatoes in the oven until very soft, stirring/flipping them every 20 minutes. It will take about an hour for them to roast.

    Pour the potatoes and any excess butter and maple syrup in the bottom of the dish into a large bowl and mash thoroughly. Taste test and season with more salt if necessary.

    Next spread the potatoes out in the same casserole dish that you used to roast the potatoes.

    In a small bowl, combine the bacon, brown sugar, and pecans. Spread this mixture over half of the potatoes.

    Spread the marshmallows over the other half of the potatoes.

    At this point you can either place the lid on the potatoes and store them in the fridge for later, or you can continue baking them. If you want to bake them right away, place them in a 375-degree oven for 15 minutes. If you are storing the potatoes in the fridge, you will want to bake them for 30 minutes to give them time to get hot. You might want to cover with foil to prevent the marshmallows and bacon from getting too toasted.

This post was sponsored by Ello. Thank you for supporting the brands that make The Kittchen possible.

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