Sweet Potato Casserole
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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.