Sweet Potato Casserole
The sweet potatoes are light and creamy, the brown sugar and pecan streusel topping gives a nice crunchy layer and the marshmallows really are the finishing touch to this sweet potato casserole.
Ingredients
Sweet potatoes
- 4-5 large sweet potatoes, peeled and diced
- 3 eggs
- 1/2 cup heavy cream
- 1 1/2 tsp vanilla
- 1/2 cup light brown sugar, packed
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup butter, melted
- 3 cup small marshmallows, or enough to cover the top
Pecan brown sugar topping
- 3 tbsp unsalted butter, cubed
- 1/4 cup flour
- 1 cup light brown sugar
- 1 1/2 cup chopped pecans
Instructions
- Preheat oven to 350° and grease a 7"x11", 8"x11" or 9x13" casserole dish. I used a 7"x11" to make it a thicker casserole.
- In a large pot, boil the sweet potato chunks until fork tender. Drain and return to pot. Add the eggs, cream, vanilla, 1/2 cup light brown sugar, cinnamon, melted butter and salt. Mash using a potato masher or use a handheld mixer to beat until smooth. Pour into prepared casserole dish.
- In a medium bowl, add all of the streusel topping ingredients besides the nuts. Use your hands to combine ingredients till crumbly and only small balls of butter remain. Then stir in the nuts. Pour this mixture over the sweet potatoes and bake for 35 minutes.
- After 35 minutes, top with marshmallows and bake for an additional 10 minutes or until lightly toasted on top.