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Irresistible Sweet Potato Casserole

Delicious Sweet Potato Casserole topped with marshmallows and pecans, perfect for Thanksgiving.
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A creamy, slightly spiced sweet potato casserole topped with a buttery crunch that feels like a dessert and is perfect for holidays.

Ingredients

Scale
  • 4 large sweet potatoes, scrubbed
  • 4 tablespoons unsalted butter, softened
  • 1/3 cup brown sugar, packed
  • 1/4 cup milk or half-and-half
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon fine salt
  • Optional: a pinch of orange zest for brightness

Instructions

  1. Heat your oven to 350°F. Pierce the sweet potatoes with a fork, place on a lined sheet, and bake for 50 to 65 minutes, until very tender.
  2. Let them cool just enough to handle, then scoop out the flesh into a bowl. Mash until smooth. Aim for about 6 cups of mashed sweet potato.
  3. Stir in butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until creamy but do not overwork it. Smooth into a greased 9×13-inch baking dish.
  4. Add your chosen topping. For a pecan streusel, blend 1/2 cup chopped pecans, 1/3 cup brown sugar, 1/3 cup flour, and 3 tablespoons softened butter, then crumble over the surface.
  5. Bake for 30 to 35 minutes, until the topping is golden and the edges are lightly bubbling. Let it rest for 10 minutes before serving so it sets.

Notes

Add a tiny pinch of salt to your sweet topping for flavor contrast. If using marshmallows, add them right before baking to keep them from deflating.

Find it online: https://comfortkitchenrecipes.com/sweet-potato-casserole/