Sweet Potato Casserole
Creamy, comforting, and just the right balance of sweet and crunchy, this Sweet Potato Casserole is the ultimate crowd-pleaser for family dinners and holiday tables.
Servings: 8 servings
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Sweet Potato Base
- 4 cups Sweet Potatoes, cooked and mashed (about 2–3 large sweet potatoes)
- 1/2 cup Brown Sugar packed
- 1/4 cup Butter melted
- 1/2 cup Milk (whole milk preferred for creaminess)
- 2 large Eggs beaten
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Cinnamon, ground
- 1/2 teaspoon Salt
Topping
- 1 cup Pecans, chopped for topping
- 1/2 cup All-Purpose Flour for topping
- 1/4 cup Butter softened, for topping
- 1 cup Mini Marshmallows optional, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
- In a large bowl, combine the mashed sweet potatoes, brown sugar, melted butter, milk, beaten eggs, vanilla extract, cinnamon, and salt. Mix well until smooth.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate bowl, combine the chopped pecans, flour, softened butter, and additional brown sugar. Mix until coarse crumbs form.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 25 minutes. If using marshmallows, sprinkle them on top and return to the oven for an additional 5 minutes.
- Let the casserole cool for a few minutes before serving.
Notes
Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 2 months without marshmallows.