Description
Ingredients
Scale
For the Sweet Potato Filling:
- 4 large sweet potatoes (about 4 cups mashed)
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 2 large eggs, beaten
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground nutmeg (optional)
- Pinch of salt
For the Pecan Topping:
- 1 cup chopped pecans
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter, melted
Optional Topping Variation:
- 2 cups mini marshmallows (for a marshmallow topping)
Instructions
Step 1: Prepare the Sweet Potatoes
- Peel and cube the sweet potatoes.
- Boil the sweet potato cubes in a large pot of water for 15-20 minutes or until fork-tender.
- Drain and mash the sweet potatoes until smooth.
Step 2: Make the Sweet Potato Filling
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, melted butter, sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
- Mix until the ingredients are well incorporated and creamy.
Step 3: Prepare the Pecan Topping
- In a medium bowl, combine chopped pecans, brown sugar, flour, and melted butter.
- Stir until the mixture forms a crumbly topping.
Step 4: Assemble the Casserole
- Grease a 9×13-inch baking dish.
- Spread the sweet potato mixture evenly in the dish.
- Sprinkle the pecan topping evenly over the sweet potato layer.
Step 5: Bake the Casserole
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy.
- If adding marshmallows, sprinkle them on top during the last 10 minutes of baking until melted and lightly browned.
Notes
- Ensure the sweet potatoes are mashed to a smooth consistency for a creamy base.
- The pecan topping can be made ahead and stored in the fridge for up to 24 hours before use.
- To save time, canned sweet potatoes (drained) can replace fresh ones, but the flavor will be slightly different.
- Prep Time: 20 minutes
- Cook Time: 30 minutes