Ingredients
- 3 lbs sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 2 large eggs
- 1/3 cup milk or heavy cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- For the topping (choose one or both):
- 1/2 cup chopped pecans
- 1/3 cup brown sugar
- 2 tbsp flour
- 2 tbsp melted butter
- 1½ cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Boil sweet potatoes in a large pot of water for 15–20 minutes, until fork-tender. Drain well.
- Mash the sweet potatoes with butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt until smooth.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- For pecan topping: Mix chopped pecans, brown sugar, flour, and melted butter. Sprinkle evenly over the casserole.
- For marshmallow topping: Wait to add marshmallows until the last 10 minutes of baking.
- Bake for 30–35 minutes, until heated through and topping is golden.
- If using marshmallows, add them during the last 10 minutes and bake until toasted.
Notes
- Add maple syrup or orange juice for extra flavor depth.
- Double the pecans and brown sugar for a crunchier topping.
- Add cloves or shredded coconut for a Southern-style twist.
- Use canned sweet potatoes if short on time—just drain and mash thoroughly.
- Reheat covered, then uncover for the last few minutes to maintain a crispy topping.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg