Sweet Potato Casserole with Pecan Praline Topping
A delightful dish combining creamy mashed sweet potatoes with a crunchy, sugary pecan topping, perfect for holidays and family gatherings.
Ingredients
For the Sweet Potato Base
- 4 cups mashed sweet potatoes Use fresh sweet potatoes for the best flavor.
- 1 cup brown sugar Consider using maple syrup for a healthier option.
- 1/2 cup milk Almond milk can be used as a substitute.
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- 1/2 teaspoon cinnamon You can add nutmeg or ginger for a unique flavor.
- 1/2 teaspoon salt
For the Topping
- 1 cup chopped pecans Add extra pecans for more crunch.
- 1 cup mini marshmallows
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, combine mashed sweet potatoes, brown sugar, milk, melted butter, vanilla, eggs, cinnamon, and salt. Mix until smooth.
- Pour the sweet potato mixture into the prepared baking dish.
- In a separate bowl, mix chopped pecans and marshmallows together, then sprinkle over the sweet potato mixture.
Baking
- Bake for 30-35 minutes or until heated through and marshmallows are golden. Serve warm.
Notes
For best results, allow leftovers to cool completely before covering. Store in the refrigerator for up to three to five days or freeze for up to three months.