Regional Side Dishes For Your Holiday Table - Part 2 - The Mid-East
Greetings VinoVossers!
One aspect of wine that makes it so enjoyable to explore is the sheer variety that it offers. In a similar way, one of the best things about the holiday season dinner table is the cornucopia of food on offer. In fact, for some the side dishes are a bigger draw than the traditional turkey or ham.
To ensure that you and your loved ones get maximum enjoyment out of this holiday season, Team VinoVoss has put together a collection of side dish classics from across the USA so you can find something new to add to your side dish rotation this year. This is our second installment but you can find links to all of them below.
New England: New England Cornbread Stuffing
Mid-East: Mid-East Sweet Potato Casserole With Marshmallows
Great Lakes: Great Lakes Green Bean Casserole
Plains: Plains Wild Rice Pilaf
South-East: Southeast Collard Greens
South-West: Chilli Cheese Dinner Rolls
Rocky Mountains: Rocky Mountain Butternut Squash Soup
Pacific West: Pacific West Roasted Brussels Sprouts With Balsamic Glaze
The Sweet Potato Casserole with Marshmallows is a dish that might sound off at first but it makes more sense when you understand its origins. Marshmallows were one of the first pre-made, packaged, foods available. It was Angelus Marshmallows who first published a recipe that combined marshmallows with sweet potatoes. The dish quickly gained popularity in the Mid-East region, particularly in New York, Pennsylvania, and New Jersey, where sweet potatoes were readily available, and sugar became more affordable due to industrial production.
The addition of marshmallows to sweet potatoes might seem unusual, but it reflects the American love for combining sweet and savory flavors. Over time, it has become a beloved Thanksgiving tradition, where it often features on tables alongside more savory fare like turkey and stuffing.
Try this Mid-East classic yourself.
Sweet Potato Casserole Recipe
Servings: 8
Calories: 320 per serving
Ingredients:
For the Casserole:
- Sweet potatoes (peeled and cubed): 4 large (about 2 lbs / 900g)
- Butter: ½ cup (1 stick or 113g)
- Brown sugar: ½ cup (100g)
- Milk: ¼ cup (60ml)
- Vanilla extract: 1 teaspoon (5ml)
- Ground cinnamon: 1 teaspoon (5g)
- Ground nutmeg: ¼ teaspoon (1g)
- Salt: ½ teaspoon (2.5g)
- Eggs: 2 large
For the Topping:
- Mini marshmallows: 2 cups (about 100g)
- Pecans (chopped, optional): ½ cup (60g)
Instructions:
Step 1: Prepare the sweet potatoes:
- Preheat your oven to 350°F (175°C).
- Peel and cube the sweet potatoes. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until tender. Drain and let cool slightly.
Step 2: Mash the sweet potatoes:
- In a large bowl, mash the cooked sweet potatoes with the butter until smooth. Add the brown sugar, milk, vanilla, cinnamon, nutmeg, salt, and the eggs, and mix well until everything is combined.
Step 3: Assemble the casserole:
- Transfer the mashed sweet potato mixture into a greased baking dish (9x13 inches or similar size). Smooth the top with a spatula.
Step 4: Add the topping:
- Sprinkle the mini marshmallows evenly over the top of the sweet potato mixture. If you like, add the chopped pecans for extra crunch.
Step 5: Bake the casserole:
- Bake the casserole in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown and puffy.
Final Step: Serve:
- Let the casserole cool slightly before serving. The marshmallows should be perfectly toasted, and the sweet potatoes creamy and flavorful.
Being a chef is thirsty work and if you like the idea of experimenting with a little food and wine pairing as you labor away in the kitchen consider trying some of this sweet potato and marshmallow casserole with a glass of dry Gewurztraminer. The lush, oily, texture of the wine works with the softness of the sweet potato and the brown sugar matches the exotic spice notes of cinnamon and nutmeg.
Enjoy!
Matthew Cocks
