Sweet Potato Casserole Toast
One of my favorite things about Thanksgiving is all the leftovers. Some people just think of them as something to get rid of, but I love spending the whole long weekend munching on turkey-stuffing-and-cranberry sandwiches.
But I’ll admit there’s one Thanksgiving food that poses a bit of a problem: the classic sweet potato casserole.
Don’t get me wrong, I think mashed sweet potatoes topped with melted marshmallows is a fabulous combination – but it’s a bit messy to eat. It’s not really something you can easily nosh on while you’re watching the football game.
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My solution: make a smaller casserole for the Thanksgiving table, and then cook up the leftover potatoes and marshmallows in a more munchable form.
I call these Sweet Potato Casserole Toast, but there’s no actual toast in it. Instead, it’s thin slices of sweet potato, baked and topped with a sprinkling of graham crackers and big, gooey, perfectly browned marshmallows. They have all the flavor of sweet potato casserole, but you can eat them with one hand just like a piece of toast.
With these to snack on throughout Thanksgiving weekend, I think the holiday will be more beautiful than ever.
Sweet Potato Casserole Toast
NOTE: The amounts listed below are flexible based on how many and the size of the pieces of toast you would like to make, adjust as needed.
Ingredients:
2 large sweet potatoes
A couple dozen classic sized marshmallows
1 cup of graham crackers broken into bits
1-2 teaspoons of butter or avocado oil (many avocado oils have an even lighter flavor than extra virgin olive oil).
¼ of a cup of brown sugar
Optional: dash of quality salt
Directions:
1. Wash the outsides of the sweet potato and then pat dry. Pre heat the oven to 400 degrees.
2. Slice the sweet potatoes into long flat pieces, you’ll want to aim for them to be all about the same thickness to help them cook evenly in the oven. We tend to like them about ¼ of an inch thick.
3. Place them on a baking sheet, we lined ours with parchment paper for easy cleanup, with just a little space in between. Cook for about 15 minutes on each side, or until they are fork tender-but not starting to be mushy or fall apart.
4. Remove from the oven and carefully sprinkle with the graham cracker bits.
5. Then place marshmallows across the tops of each piece of sweet potato toast.
6. Turn the oven to broil and lower the rack down a couple places from the very top. Watch the marshmallows carefully to ensure they do not burn and rotate your tray as needed for even browning. Allow the pieces of sweet potato toast to cool for a few minutes before dusting with the brown sugar and serving.
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Sweet Potato Casserole Toast
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Ingredients
- 2 large sweet potatoes
- A couple dozen classic sized marshmallows
- 1 cup of graham crackers broken into bits
- 1-2 teaspoons of butter or avocado oil many avocado oils have an even lighter flavor than extra virgin olive oil.
- ¼ of a cup of brown sugar
- Optional: dash of quality salt
Instructions
- Wash the outsides of the sweet potato and then pat dry. Pre heat the oven to 400 degrees.
- Slice the sweet potatoes into long flat pieces, you’ll want to aim for them to be all about the same thickness to help them cook evenly in the oven. We tend to like them about ¼ of an inch thick.
- Place them on a baking sheet, we lined ours with parchment paper for easy cleanup, with just a little space in between. Cook for about 15 minutes on each side, or until they are fork tender-but not starting to be mushy or fall apart.
- Remove from the oven and carefully sprinkle with the graham cracker bits.
- Then place marshmallows across the tops of each piece of sweet potato toast.
- Turn the oven to broil and lower the rack down a couple places from the very top. Watch the marshmallows carefully to ensure they do not burn and rotate your tray as needed for even browning. Allow the pieces of sweet potato toast to cool for a few minutes before dusting with the brown sugar and serving.
Notes
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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