Sweet potato casserole was always one of my favorite Thanksgiving side dishes. Marshmallows with dinner? Absolutely! Since my mom’s recipe evolved over the years by replacing canned sweet potatoes with fresh and adding a pecan streusel topping, it is better than ever and one of the most requested sides at our Thanksgiving table. With its creamy mashed sweet potatoes, toasted marshmallows and buttery pecan topping, it is the epitome of that winning combination; sweet and savory.
Now that hosting Thanksgiving has been passed from my mom to me, I make this delicious casserole two ways to accommodate dietary restrictions and personal preferences. You can really tailor this dish by simply changing topping ingredients. Traditionally we would top the casserole with a mix of marshmallows and pecan streusel, but now I make one with marshmallows only and the other with the pecan & brown sugar streusel. How you cook the sweet potatoes can vary as well. Most recipe’s instructions are to peel, chop and boil the sweet potatoes, which is what my mom used to do. I really don’t like peeling and chopping the potatoes, so I bake them whole, and when they are cool enough to handle, I cut them in half lengthwise and use a tablespoon to scoop them out of their skins. I usually do this step when the potatoes are still warm, so the contents fall right out without much coaxing. Whether you prefer a topping of marshmallows, pecan streusel or both, this sweet potato casserole will be a huge hit at the dinner table, and it doesn’t have to be reserved just for Thanksgiving.
Ingredients:
Sweet Potato Mixture:
3-4 large sweet potatoes
1/4 cup brown sugar
1/2 stick butter, melted
2 eggs, lightly whisked
1 teaspoon vanilla extract
1/2 cup milk
1/2 teaspoon salt
Topping:
1/2 cup flour
1/2 cup brown sugar
1/2 stick butter, melted
1 cup chopped pecans
1/2 teaspoon salt
half to whole bag mini marshmallows
Directions:
Preheat oven to 350F
Pierce sweet potatoes a few times with a fork. Place on a baking sheet and bake for 60-90 minutes, depending upon their size.
Butter a 9″ x 13″ pan or large baking dish and set aside.
Once potatoes are fork-tender, remove from oven and set aside to cool. When potatoes are cool enough to handle, cut them in half lengthwise and scoop contents into a large mixing bowl. Discard skins. Add the eggs, brown sugar, salt, vanilla extract, and melted butter and stir to combine.
Transfer the mixture to a buttered baking dish and smooth the top with a rubber spatula.
Prepare the topping:
Place topping ingredients into a small mixing bowl and stir well to combine.
Spread the topping mixture over the sweet potatoes and add mini marshmallows—amount to your discretion.
Bake at 350F for 25-30 minutes or until the marshmallows are beautifully toasted and brown. Enjoy!
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