Marshmallow and Pecan-Topped Sweet Potato Casserole
Sweet, fluffy, and a little smoky... when you cook sweet potato casserole in a wood-fired Ooni oven, this classic dish from Ooni ambassador James Synowicki gets a whole new depth of flavor. We recommend using pecan wood to add a burst of nuttiness, but however you decide to bake it — wood, charcoal or gas — one thing is certain: This easy recipe (using just six sweet potatoes) will be the best version you’ve ever made. You might even find yourself reaching for a second scoop of gooey, marshmallow-y potatoes instead of a slice of pecan pie, or even turn leftovers into breakfast the next morning. We won’t tell anyone.
Note: If you’d like to make this ahead of time, assemble the casserole, but don’t bake or add the toppings. Cover tightly and refrigerate for up to 3 days. Remove from the refrigerator while preheating the oven and bake as per directions.
Total time: 1 hour 45 minutes
Serves 4 to 6 as a side
1.9 kilograms medium-sized sweet potatoes (approximately 6), washed and dried
45 grams packed brown sugar
43 grams butter, melted
4 grams fresh sage, finely chopped
2 large eggs
3 grams cinnamon
0.5 gram nutmeg
4 grams vanilla
Salt, to taste
121 grams half and half (optional)
For the topping
110 grams miniature marshmallows
35 grams pecans, chopped
Roasting the potatoes
Fire up your wood-fired Ooni pizza oven, aiming for 250°C, using a combination of lump charcoal and hardwood to maintain the heat and add layers of flavour. If using gas, preheat the oven at a low flame.
When the oven reaches 190°C, place the grizzler plate inside, ridge side up, to preheat. Pierce the potatoes several times. Once the oven has reached 250°C, place the sweet potatoes on the grizzler and bake for one to 1¼ hours, or until soft. Rotate the potatoes and change positions every 10 minutes to ensure even cooking. The rear and sides of the oven are slightly hotter, so shifting positions will ensure consistent cooking.
As you add fuel, if the flames are too large and roll toward the rear potatoes, open the fuel hatch and allow the flames to die down, then replace the hatch to prevent burning. If using gas, turn off the oven and cook the potatoes using residual heat. Refire the oven with a low flame when the stone drops below 190°C.
Once the potatoes are done, remove from the oven. Set aside until cool enough to handle, then peel off the skin (alternatively, cut open and scoop out the insides). Mash to a velvety smooth consistency.
Assembling and baking the casserole
In a large bowl, combine all ingredients except for the toppings. If you prefer something a little different with added texture, thoroughly combine half the toppings with the mixture. Mix well, then spoon into the oiled skillet. Bake at 190°C for 25 minutes, until heated through.
Top with pecans, followed by marshmallows and bake for 5 minutes, or until marshmallows are lightly toasted. Serve immediately. Enjoy any leftovers with a mug of coffee the next day.
(Note: If cooking with wood, for the baking and browning of the marshmallows, try using a couple chunks of pecan wood for additional flavour.)