Description
A deliciously sweet and creamy sweet potato casserole topped with a crunchy pecan and brown sugar crust.
Ingredients
Scale
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup mini marshmallows (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and chop the sweet potatoes, then boil them in a large pot until tender. Drain and mash them until smooth.
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and creamy.
- Pour the sweet potato mixture into a greased 9×13 inch baking dish.
- In a separate bowl, mix together the chopped pecans, brown sugar, and melted butter for the topping. Sprinkle this mixture evenly over the sweet potato layer.
- If desired, add mini marshmallows on top for extra sweetness.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
- Let it cool slightly before serving. Enjoy your Sweet Potato Casserole!
Notes
- This casserole can be made a day in advance. Just cover and refrigerate before baking. Add a few extra minutes to the baking time if it’s cold from the fridge.
- Feel free to adjust the sweetness by reducing the sugar if you prefer a less sweet casserole.
- You can also experiment with different toppings such as crushed graham crackers or oats for added texture.
- Category: Side Dish
- Cuisine: American
Keywords: sweet potato casserole, holiday side dish, Thanksgiving recipe, creamy sweet potatoes, pecan topping