Sweet Potato Casserole Recipe
This Sweet Potato Casserole is the dish everyone looks for first. Creamy, sweet, a little crunchy on top, and always gone before the turkey. Simple to make, hard to stop eating, and guaranteed to be a holiday favorite.
Foto: Cafe Delites
Ingredients
- 3 lb sweet potatoes (peeled and cut into 1-inch (2.5 cm) chunks)
- ¼ cup unsalted butter (melted)
- ¾ tsp salt
- ⅛ tsp ground allspice
- ⅓ cup light brown sugar (packed)
- 2 large eggs (lightly beaten)
- ¼ cup unsalted butter (melted)
- ⅓ cup light brown sugar (packed)
- ⅓ cup all-purpose flour
- 1 tsp cinnamon
- 1 cup pecans (coarsely chopped)
- 15 marshmallows (white, regular size)
Steps
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Preheat oven to 350°F (175°C). Place the oven rack in the middle position.
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Bring a large pot of water to a boil then add the sweet potatoes and cook for 20–25 minutes until very soft and tender. Drain well, leave on a paper towel to absorb the excess water and set aside to cool slightly.
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Prepare the topping, While the potatoes cook, melt the butter in a pot (or microwave). Add the brown sugar, flour, and cinnamon. Stir until the mixture looks slightly clumpy and combined. Stir in the chopped pecans and set aside.
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Mash the sweet potatoes, In a large bowl, mash the potatoes with melted butter, salt, allspice, brown sugar, and eggs until smooth, creamy and combined
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Assemble, Transfer the sweet potato mixture into a 9x13 inch (23cm x 33xm) baking dish and spread evenly. Sprinkle the pecan topping evenly over the surface, then top with the marshmallows.
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Bake, for 30 minutes, or until the topping is golden and the marshmallows are lightly melted and browned. Allow to cool slightly before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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