Sweet Potato Casserole
This classic sweet potato casserole is an easy side dish perfect for Thanksgiving and the Holidays. Creamy mashed sweet potatoes topped with gooey marshmallows and crunchy pecan mixture topping is a side dish to remember!
Sweet Potato Casserole
Ingredients
Potato Ingredients
- 4-5 Large Sweet Potatoes (4.5lbs)
- 1 tsp Vanilla Extract
- 6 tbsp Unsalted Butter (melted)
- 1/3 cup Brown Sugar, Packed
- 2 Eggs
- 1 tsp Salt
- 1/2 tsp Cinnamon
Topping
- 2 cups Mini Marshmallows
- 1 cup Pecans, coarsely chopped
- 3 tbsp Unsalted butter, cold, diced
- 1/2 cup Brown Sugar
- 1/4 cup All Purpose Flour
Instructions
- Peel and chop sweet potatoes into 1" chunks. Add to a large pot with enough water to cover surface of potatoes and bring to a boil. Cook uncovered at a medium/high heat, boil about until easily pierced with a fork (about 10-15 minutes). Drain and transfer sweet potatoes to a large bowl. Blend with an electric mixer to make it creamy. Preheat Oven to 350˚F.
- Add the eggs, melted butter, brown sugar, vanilla, salt, and cinnamon to the sweet potatoes then beat with electric hand mixer until well combined.
- In a medium bowl, combine 1/2 cup brown sugar and 1/4 cup flour. Add the butter and use your hands to rub the mixture together until pea-sized crumbs form. Stir in 1 cup chopped pecans.
- Top the sweet potato mixture with mini marshmallows, then pecan mixture topping, then the remaining marshmallows.
- Bake uncovered for 20-25 min or until the marshmallows are golden brown.