Ingredients
Sweet Potato Base:
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4 cups mashed sweet potatoes (about 4 large sweet potatoes)
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1/2 cup granulated sugar
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2 large eggs, beaten
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1/3 cup unsalted butter, melted
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1/2 cup milk (whole or 2%)
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1 tsp vanilla extract
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1/2 tsp salt
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1/2 tsp cinnamon (optional, for warmth)
Pecan Topping:
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1/2 cup packed brown sugar
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1/3 cup all-purpose flour
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1/3 cup melted butter
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1 cup chopped pecans
Optional Marshmallow Topping:
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1 to 2 cups mini marshmallows
Instructions
1. Prepare the Sweet Potatoes
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Peel and cube 4 large sweet potatoes.
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Boil in salted water for 15–20 minutes or until fork-tender.
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Drain and mash until smooth. Let cool slightly before mixing with eggs.
2. Make the Filling
In a large bowl, combine:
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Mashed sweet potatoes
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Granulated sugar
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Eggs
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Melted butter
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Milk
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Vanilla
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Salt and cinnamon
Mix until creamy and smooth.
3. Assemble the Casserole
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Preheat oven to 350°F.
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Grease a 9×13-inch baking dish.
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Spread sweet potato mixture evenly in the dish.
4. Add the Toppings
In a medium bowl, stir together:
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Brown sugar
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Flour
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Melted butter
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Pecans
Sprinkle topping evenly over sweet potato mixture.
Optional: Add a layer of mini marshmallows now or halfway through baking for a golden-brown finish.
5. Bake
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Bake uncovered at 350°F for 30–35 minutes until topping is golden and bubbly.
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If using marshmallows only, bake for 25 minutes, then add marshmallows and bake 8–10 more minutes until browned.