Candied Sweet Potato Casserole
Classic candied sweet potato casserole with buttery brown sugar pecan topping and optional marshmallow finish
PRINT PINServings 10
INGREDIENTS
Sweet potato base
- 4 lb sweet potatoes peeled and cubed
- 6 tbsp unsalted butter melted
- 1 2 cup light brown sugar packed
- 2 large eggs
- 1 3 cup whole milk or half and half
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 4 tsp ground nutmeg
- 1 2 tsp kosher salt.
Candied pecan topping
- 3 4 cup light brown sugar packed
- 1 2 cup all purpose flour
- 6 tbsp unsalted butter cold and cubed
- 1 cup chopped pecans
- 1 2 tsp ground cinnamon
- 1 4 tsp kosher salt.
Optional topping
- 2 cups mini marshmallows.
INSTRUCTIONS
Sweet potato base
- Heat oven to 350 F and grease a 9x13 inch baking dish
- boil sweet potatoes in salted water until very tender about 15 to 20 minutes then drain well
- mash sweet potatoes until smooth then mix in melted butter brown sugar eggs milk vanilla cinnamon nutmeg and salt
- spread mixture evenly in the prepared baking dish.
Candied topping and bake
- Combine brown sugar flour cinnamon and salt then cut in cold butter until crumbly and stir in pecans
- sprinkle topping evenly over sweet potato mixture
- bake until hot and bubbling and topping is browned about 30 to 35 minutes
- optional add marshmallows and bake 5 to 8 minutes until puffed and lightly browned
- rest 10 minutes before serving.
Notes
1. Bake sweet potatoes instead of boiling for a deeper flavor then scoop and mash. Use evaporated milk for a richer filling or swap in dairy free milk and plant butter. Add orange zest or a splash of bourbon for extra aroma. For a nut free version omit pecans and use oats in the topping. Make ahead assemble and refrigerate up to 24 hours then bake as directed adding 5 to 10 minutes if cold
Nutrition
Calories: 350kcal | Carbohydrates: 52g | Protein: 3g | Fat: 16g