Sweet Potato Casserole
This sweet potato casserole recipe is easy, topped with marshmallows and maple pecans, and is the perfect side dish for your dinner table this holiday.
Equipment
- 9x13 casserole dish
- Cutting board
- Chefs knife
- Stand mixer or hand mixer
- Spatula
- Mixing bowls
- Measuring spoons
Ingredients
Sweet Potato Mixture
- 7 Large Sweet Potatoes
- 1/2 Cup Butter
- 1/4 Cup Sugar granulated
- 1/4 Cup Brown Sugar light
- 2 Large Eggs
- 1/2 Cup Milk
- 1/2 Tbsp Cinnamon
- 2 Tsp Vanilla
- 1 Tsp Salt
Topping
- 1 Cup Brown Sugar dark
- ¾ Cup Flour
- 3 Cups Pecans chopped
- 3/4 Cup Butter melted
- Marshmallows minis
Instructions
- Preheat oven to 350 degrees.*
- Grease the casserole dish.
Prepare Sweet Potato Mixture
- Cook the sweet potatoes.
- In the bowl of the standard mixer, beat cooked sweet potatoes and with all ingredients for the sweet potato mixture.
- Transfer the mixture to the greased baking dish.**
Prepare Sweet Potato Topping
- Mix the dark brown sugar and flour.
- Stir in the chopped pecans.
- Drizzle the melted butter over the pecan mixture and mix to combine.
- Sprinkle the topping over the sweet potato mixture.
Bake uncovered for 30-35 minutes, or until casserole is completely heated
- Remove the casserole from the oven.
- Set the oven to broil - low
- Cover the casserole with marshmallow minis.
- Return to oven for 2 minutes. Watch the casserole carefully, so the tops of the marshmallows become golden brown, but don't burn.
Notes
* Skip this step If you are prepping the mixture in advance. Turn the oven on 10 minutes before you plan to bake the casserole.
** If you are prepping this recipe in advance, cover the casserole dish with plastic wrap and place it in the refrigerator.