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 DelitesIngredients
- 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
Preheat oven to 350°F (175°C). Place the oven rack in the middle position.
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.
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.
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
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.
Bake, for 30 minutes, or until the topping is golden and the marshmallows are lightly melted and browned. Allow to cool slightly before serving.
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