Sweet Potato Casserole
A delightful dish combining creamy sweet potatoes with a crunchy topping that's perfect for holiday tables and family gatherings.
Ingredients
Sweet Potato Mixture
- 4 large sweet potatoes Peeled and chopped
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
Topping
- 1 cup mini marshmallows
- 1/2 cup brown sugar
- 1/2 cup pecans, chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Peel and chop the sweet potatoes, then boil them until tender. Drain and mash the sweet potatoes in a large mixing bowl.
- Add sugar, milk, melted butter, vanilla extract, and eggs to the mashed sweet potatoes, mixing until well combined.
- Spread the sweet potato mixture into a greased baking dish.
- In another bowl, mix brown sugar and chopped pecans. Sprinkle this mixture over the sweet potato layer.
- Add mini marshmallows on top.
Baking
- Bake in the preheated oven for 25-30 minutes, or until bubbly and the marshmallows are golden brown.
Serving
- Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. To reheat, warm it in the oven or microwave individual portions for convenience. Adjust sweetness to your liking with more or less sugar. For added flavor, a pinch of cinnamon or nutmeg can enhance the sweet potato mixture.