Sweet Potato Casserole
Whipped fresh sweet potatoes baked with a pecan streusel topping and optional marshmallows. A must-have holiday side dish.
Ingredients
For the sweet potato base:
- 6 large sweet potatoes washed, peeled, and cut into cubes
- ½ c butter melted
- ½ c milk half-and-half, or heavy cream
- ½ c brown sugar packed
- 1 t ground cinnamon
- ½ t salt
For the topping:
- ½ c butter softened
- ½ c brown sugar packed
- ½ c all-purpose flour
- 1 t ground cinnamon
- ¾ c pecans chopped
- Optional: 1–2 c mini marshmallows
Instructions
- Preheat the oven to 375F. Grease a 9x13-inch baking dish. Bring a large pot of water to boil.
- Lower heat to med-high. Ladle the cubes of sweet potatoes carefully into the bubbling water. Cook until fork-tender, 15 to 20 min. Drain.
- Add cooked potato cube to large bowl with melted butter, milk/cream, brown sugar, cinnamon, and salt. Beat with a hand mixer until smooth.
- Spread mixture into baking dish. Set aside.
- In a medium bowl: Combine softened butter, brown sugar, flour, and cinnamon until crumbly; stir in pecans. Sprinkle over whipped sweet potatoes.
- Bake for 12 min. Remove from the oven and top with marshmallows around the edges (if using). Bake for another 5 min until golden brown.
- Serve hot.
- Keep covered and chilled and it should be good in the fridge for 3 days. Reheat only portions at a time; reheating repeatedly makes it watery.
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