Sweet Potato Casserole
A delicious sweet potato casserole combining creamy sweet potatoes, sugar, and a crunchy marshmallow topping, perfect for holiday feasts and comforting dinners.
Ingredients
For the casserole
- 4 cups sweet potatoes (mashed)
- 1/2 cup sugar
- 1/2 cup milk Can substitute with heavy cream for creamier texture.
- 1/4 cup butter (melted)
- 1 teaspoon vanilla extract
- 2 large eggs
For the topping
- 1 cup mini marshmallows
- 1/2 cup brown sugar
- 1/2 cup chopped pecans Can substitute crushed graham crackers for a different topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix the mashed sweet potatoes, sugar, milk, melted butter, and vanilla until smooth.
- Beat in the eggs until well combined.
- Pour the sweet potato mixture into the prepared baking dish.
Topping and Baking
- In a separate bowl, combine the brown sugar, chopped pecans, and marshmallows. Sprinkle the mixture evenly over the sweet potato layer.
- Bake in the preheated oven for about 30-40 minutes, until the marshmallows are golden brown and the casserole is heated through.
- Let cool slightly before serving.
Notes
Serve warm as a side dish with roasted meats, ham, or turkey. This casserole can also be served with whipped cream or ice cream for a dessert twist. Leftovers can be stored in the refrigerator for 3-5 days or frozen for up to 2 months.